首页|不同发酵时期对黑蒜调味粉品质的影响

不同发酵时期对黑蒜调味粉品质的影响

扫码查看
原文链接
  • 万方数据
  • 维普
黑蒜富含微量元素与营养物质,作为一种食品或保健品在市面上流行.黑蒜的品质也引起了人们的广泛关注.普通黑蒜是用新鲜完整的带皮生蒜在高温高湿的发酵箱中 自然发酵90～120 d后制成的.然而生蒜是如何在发酵过程中逐渐变黑、黑蒜与生蒜极大的口感差别以及两者营养价值的变化基于什么成为人们疑惑的问题.该研究选取品相完好的紫皮独头蒜,在专业的黑蒜发酵锅中发酵10 d,获得发酵成功的黑蒜,并在发酵过程中对不同发酵时期的黑蒜进行质构测定,经过干燥破碎,制成调味蒜粉,并对其中的还原糖含量、总酸含量、总酚含量、水分含量、粗脂肪含量、蛋白质含量进行测定,由此探寻蒜在发酵过程中产生的变化,从而对不同发酵时期黑蒜调味粉的品质进行综合评价.该研究可拓展关于调味品发酵方面的知识,为提高新型功能性调味粉的营养价值提供更多的数据资源.
Effect of Different Fermentation Periods on Quality of Black Garlic Seasoning Powder
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.

black garlicdrying and crushingseasoning powderfermentation periodquality

王帅、武帅兵、贺羽

展开 >

徐州工程学院食品与生物工程学院,江苏徐州 221018

徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州 221018

黑蒜 干燥破碎 调味粉 发酵时期 品质

国家自然科学基金青年项目江苏省自然科学基金面上项目江苏省高等学校自然科学重大项目江苏省高等学校自然科学重大项目江苏省高校自然基金青年项目徐州市科技计划重点研发项目徐州市科技计划重点研发项目

32102121BK2021105121KJA55000122KJA240003BK20210078KC21296KC211124

2024

10.3969/j.issn.1000-9973.2024.03.014

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(3)
  • 15