中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 黑蒜非发酵法制备工艺与抗氧化活性研究 农业机械学报 2017,48 (4) 321-326
Position: Home > Articles > Non-fermentation Process Preparation of Black Garlic and Its Antioxidant Activity Transactions of the Chinese Society for Agricultural Machinery 2017,48 (4) 321-326

黑蒜非发酵法制备工艺与抗氧化活性研究

作  者：
王喜波;于洁;张泽宇;徐晔晔;刘竞男;江连洲
单  位：
东北农业大学食品学院
关键词：
黑蒜;非发酵;工艺优化;抗氧化性
摘  要：
为了提高黑蒜的生产效率、降低黑蒜的生产成本,将蒸制工艺与烘制工艺相结合,设计并优化了一种非发酵黑蒜制备工艺。研究结果表明,非发酵黑蒜的最佳制备工艺参数为:蒸制温度127℃、蒸制时间70 min、烘制温度95℃、烘制时间6.5 h,在此工艺条件下制得的黑蒜总酚质量比为11.15 mg/g,含水率为27.41%,还原糖和总酸质量比分别为7.87 g/(100 g)和36.09 g/kg。在0.06~0.18 mg/m L质量浓度范围内,黑蒜的还原能力是维生素C的1.4倍以上,说明黑蒜具有很强的抗氧化活性。与发酵工艺相比,总酚等活性成分含量相近,但极显著地缩短了黑蒜的制备时间、提高了生产效率、降低能耗,为功能性蒜制品的开发利用提供了技术基础。
译  名：
Non-fermentation Process Preparation of Black Garlic and Its Antioxidant Activity
作  者：
WANG Xibo;YU Jie;ZHANG Zeyu;XU Yeye;LIU Jingnan;JIANG Lianzhou;College of Food Science,Northeast Agricultural University;
关键词：
black garlic;;non-fermentation;;process optimization;;antioxidation
摘  要：
Garlic is one of the species in onion genus,which has been used as both a flavoring agent and a complementary medicine.Although garlic has many active components that contribute to its health benefits,including allicin and its derivatives,consumption of unprocessed raw garlic is limited due to its characteristic odor,taste and tendency to cause stomach upset.Aged black garlic was prepared through natural fermentation of whole garlic at controlled high temperature and humidity,a process that resulted in black cloves.Aiming to obtain a non-fermented black garlic with low cost of ownership,which combined the steaming process with roasting process.The influences of steaming temperature,steaming time,roasting temperature and roasting time on preparation process for black garlic were investigated.The optimum processing parameters for the preparation of black garlic were determined by combined use of single factor and orthogonal experiments.The results showed that the optimal combination was steaming temperature of 127℃,steaming time of 70 min,roasting temperature of 95℃ and roasting time of 6.5 h.Under the optimum conditions,the black garlic had total phenols of 11.15 mg/g,moisture of 27.41%,reducing sugar of 7.87 g/(100 g) and total acid of 36.09 g/kg,reducing capacity of black garlic was more than 1.4 times of that of vitamin C in the 0.06 ~ 0.18 mg/m L concentration range.This showed black garlic possessed strong antioxidant capacity.Compared with the fermentation process,the research significantly shortened the preparation time of black garlic,improved production efficiency,reduced energy consumption,provided technical basis for the development and utilization of functional garlic products.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46