动态监测破碎大蒜发酵过程研究-《中国调味品》

文章信息/Info

Title:: Study on the Fermentation of Crushed Black Garlic by dynamic monitoring

摘要:: 以蒜泥中可溶性糖含量、总酚含量、SOD活性为动态监测指标，探讨了温度、湿度、料液比对破碎大蒜发酵过程的影响。结果表明，温度和湿度均对破碎大蒜发酵过程有影响，采用变温发酵，黑蒜泥的质量比恒温发酵黑蒜泥的质量有很大的提高，其中变温组合85-70℃条件下黑蒜泥质量较高，湿度控制在65±5%范围内可使蒜泥在均匀的湿热环境中充分发酵，适量水分的添加（料液比为4:1）对于液态黑蒜发酵有促进作用，所得黑蒜汁质量较高，比较未发酵蒜泥，总酚含量提高了4.98~5.67倍，SOD活性提高了10.41~11.23倍。研究结果为优化液态黑蒜发酵工艺提供了理论依据。

Abstract:: The paper studied the crushed fermentation process of black garlic by dynamic monitoring. Soluble sugar content, total phenolic content and superoxide dismutase (SOD) were applied as dynamic monitoring indicators. Results showed that the quality of black mashed garlic with oscillatory temperature fermentation was improved greatly. 85-70 ℃ was a better combination. Study found that the quality index of the black mashed garlic could be improved by adjusting the appropriate humidity of the fermentation room. The black mashed garlic quality index was higher with 65±5% humidity of the fermentation room. Both temperature and humidity had effect on the fermentation process of crushed garlic. The crushed garlic could be fully fermented with 85-70 ℃ combination and 65±5% humidity of the fermentation room. Proper?moisture?level was conducive to the accumulation of active ingredients in black garlic and brief fermentation time. Water was a kind of exotic?additives. The addition of water could reduce the cost and simplify the fermentation process. Proper amount of water (a material-to-liquid ratio of 4:1) can promote the fermentation of liquid black garlic. Thus the total phenolic content increased by 4.98~5.67 times and the SOD activity increased by 10.41~11.23 times. The research results provided a theoretical basis for the optimization of the fermentation process of liquid black garlic and dehydration of fermented black garlic