Effects of different pretreatments on the quality of black garlic
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摘要: 本文研究了低温冷冻预处理和高温水煮预处理对黑蒜品质的影响,分析不同预处理过程中黑蒜成熟时间、还原糖含量、氨基态氮含量、总酚含量、5-羟甲基糠醛（5-HMF）含量的变化。结果表明,低温冷冻预处理使黑蒜成熟时间较高温水煮预处理及对照组均缩短4 d;低品冷冻及高温水煮预处理加工的黑蒜还原糖含量较对照提高43.3%和23.3%,总酚含量较对照提高14.7%、9.3%,氨基态氮含量较对照均提高5.8%左右,5-HMF含量比对照组分别降低45.6%和18.4%。因此,经低温冷冻预处理后发酵得到的黑蒜品质更好。Abstract: In this paper the effects of frozen pretreatment and water boiling pretreatment on the quality of black garlic were studied, and then the mature time, reducing sugar content, amino nitrogen content, total phenolic content and 5-HMF content of black garlic in different pretreatment processes were analyzed. The results showed that the black garlic mature time by frozen pretreatment was 4 days shorter than those by water boiling pretreatment and the control group ( the untreated galic) . In these two treatments, compared with those of the untreated black galic, the reducing sugar content increased by 43.3% and 23.3%, total phenolic content increased by 14.7% and 9.3%, amino nitrogen content of the processed garlic increased by about 5.8%respectively, and the content of 5-HMF was 45.6% and 18.4% lower than that of the control group. Therefore, the effect of frozen pretreatment was better than water boiling pretreatment and the control group.
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Keywords:
- black garlic /
- pretreatment /
- quality
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