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食品与发酵工业  2022, Vol. 48 Issue (1): 292-300    DOI: 10.13995/j.cnki.11-1802/ts.027624
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
黑蒜的营养功能及其加工工艺研究进展
叶淼1,2, 刘春凤1,2, 李梓语1,2, 钮成拓1,2, 王金晶1,2, 郑飞云1,2, 李崎1,2*
1(江南大学 生物工程学院,江苏 无锡,214122)
2(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
Research progress on nutritional function and processing technology of black garlic
YE Miao1,2, LIU Chunfeng1,2, LI Ziyu1,2, NIU Chengtuo1,2, WANG Jinjing1,2, ZHENG Feiyun1,2, LI Qi1,2 *
1(School of Biotechnology,Jiangnan University,Wuxi 214122,China)
2(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)
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摘要 黑蒜是大蒜在高温高湿条件下自然形成的一种功能性深加工产品。文章综述了黑蒜形成过程中的营养物质变化、黑蒜的生物功能、加工工艺及黑蒜内生菌等研究内容,并对黑蒜产业目前存在的问题及未来的研究方向进行展望,旨在为黑蒜产品的深度开发和黑蒜产业的健康发展提供理论参考。
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叶淼
刘春凤
李梓语
钮成拓
王金晶
郑飞云
李崎
关键词:  黑蒜  营养物质  生物功能  内生菌    
Abstract: Black garlic is a kind of functional deep processing product made from garlic,which is formed naturally under the condition of high temperature and high humidity.In this paper,the changes of nutrients in the formation of black garlic,the biological function,processing technology and endophyte of black garlic are reviewed.Furthermore,the existing problems and future research directions of the black garlic industry are prospected,to provide theoretical reference for the deep exploitation of black garlic products and the healthy development of the black garlic industry.
Key words:  black garlic    nutrients    biological function    endophyte
收稿日期:  2021-04-15      修回日期:  2021-05-14           出版日期:  2022-01-15      发布日期:  2022-01-27      期的出版日期:  2022-01-15
基金资助: 国家自然科学基金项目(31601558;31771963;31901621)
作者简介:  博士研究生(李崎教授为通信作者,E-mail:liqi@jiangnan.edu.cn)
引用本文:    
叶淼,刘春凤,李梓语,等. 黑蒜的营养功能及其加工工艺研究进展[J]. 食品与发酵工业, 2022, 48(1): 292-300.
YE Miao,LIU Chunfeng,LI Ziyu,et al. Research progress on nutritional function and processing technology of black garlic[J]. Food and Fermentation Industries, 2022, 48(1): 292-300.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027624  或          http://sf1970.cnif.cn/CN/Y2022/V48/I1/292
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