Black garlic is rich in trace elements and nutrients,and it is popular in the market as a food or health care product.The quality of black garlic has also attracted peoples widespread attention.Ordinary black garlic is made by natural fermentation of fresh and whole raw garlic with skin in a high-temperature and high-humidity fermentation tank for 90～120 d.However,how raw garlic gradually darkens during the fermentation process,what is the basis for the great taste difference between black garlic and raw garlic and the change of the nutritional value of the two have become people's confusion.In this study,intact single-head garlic with purple skin is selected.It is fermented in a professional black garlic fermentation pot for 10 d to obtain successfully fermented black garlic.During the fermentation,the texture of black garlic at different fermentation periods is determined.After drying and crushing,black garlic seasoning powder is prepared.The content of reducing sugar,total acids,total phenols,moisture,crude fat and protein in it is determined,so as to explore the change of garlic during the fermentation and comprehensively evaluate the quality of black garlic seasoning powder at different fermentation periods.This research can expand the knowledge about the fermentation of seasonings,and provide more data resources for improving the nutritional value of new functional seasoning powder.
关键词
黑蒜/干燥破碎/调味粉/发酵时期/品质
Key words
black garlic/drying and crushing/seasoning powder/fermentation period/quality
维普
万方数据