黑蒜是一种新型加工大蒜产品,其加工工艺条件的优化和控制是保证产品质量的关键,同时也直接影响着大蒜的品质。以单头大蒜和多瓣大蒜为原料,采用微波-超声波辅助处理技术和三段变温发酵法生产黑蒜,通过低场核磁共振分析对黑蒜加工过程中理化性质进行测定。结果显示,随着加工时间的增加,T2自由水活性降低且逐渐转移到了蒜瓣表面。结合黑蒜感官分析评价结果发现,超声辅助微波预处理能够明显改善黑蒜的感官品质,且缩短黑蒜的加工总时长至41 d。黑蒜理化性质相关分析结果表明,黑蒜性状与其化学性质有关。单头黑蒜性质呈规律性变化,三段发酵工艺提高了单头黑蒜口感和品质,但对多瓣黑蒜的影响不明显。最后建立黑蒜品质简单分级模型,利用大蒜亮度为主要因素对黑蒜产品进行评价,为黑蒜的加工工艺提供理论依据。
In order to optimize and control the processing conditions of black garlic, a fermented garlic product, single garlic and multi-clove garlic were used as raw materials to ferment black garlic via an ultrasonic assisted microwave technique and three stage variable temperature fermentation method. The physical and chemical properties of black garlic were determined by low field nuclear magnetic resonance (LF-NMR). The results showed that T2 free water activity decreased and gradually transferred to the surface of garlic cloves with the increase of processing time. The correlation analysis of physical and chemical properties showed that the characteristics of black garlic were related to its chemical properties. It was found that the properties of single black garlic changed regularly. The three-stage fermentation process improved the taste and quality of single black garlic, but the effect on multi-clove black garlic was inconspicuous. Finally, a simple grading model of black garlic quality was established, and garlic brightness was used as the main factor to evaluate the black garlic products, which provided a theoretical basis for the subsequent optimization and control of black garlic processing technology.
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