风味黑大蒜快速发酵工艺研究-《中国调味品》

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摘要:: 本课题使传统黑大蒜6个月的发酵时间缩短为6天，课题主要研究了美拉德反应对于发酵黑蒜品质及发酵速度的影响。实验用福林-酚比色法测定总酚含量，蒽酮比色法检测可溶性糖含量，用精密色差仪测定色差，用直接干燥法测定水分含量，用感官鉴评方法进行感官评价。结果表明，在恒温恒湿条件下黑大蒜的最佳发酵时间为144h，在此条件下得到的黑大蒜总酚含量为2.097 mg/g、色差值为61.70、可溶性糖含量为37.11 mg/g、水分含量为32.13%；最佳美拉德反应液配方为葡萄糖1.34%、蜂蜜2.01%、赖氨酸1.34%、甘氨酸1.34%，以此快速发酵工艺得到的黑大蒜，感官评价为93分，总酚的含量为2.207 mg/g，表皮与内部均呈黑色，无蒜臭味，口感酸甜软糯，无辛辣味，品质良好。

Abstract:: This project shortened the fermentation time of traditional black garlic from 6 months to 6 days. This article mainly studied the effect of maillard reaction on the quality and fermentation speed of black garlic .The total phenol content of black garlic was determined. Orthogonal test was conducted to optimize the formula of maillard reaction liquid. The color difference was determined by precision chromatograph, water content was determined by direct drying method, and sensory evaluation was conducted by sensory evaluation method. The results showed that the best fermentation time of black garlic was 144 h, under these conditions, the total phenol content were 2.097 mg/g, the color difference were 61.70, the soluble sugar content were 37.11mg/g and water content were 32.13%, and the best formula of maillard reaction liquid was 1.34% glucose, 2.01% honey, 1.34% lysine and 1.34% glycine. The sensory evaluation of black garlic obtained from this formula was 93 points, and the content of total phenol was 2.207 mg/g. The black garlic obtained by this formula has black skin and interior, no garlic stink, sour, sweet and soft taste, no spicy taste, and its quality is good.