食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 221 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026364

生产与科研应用

超声波预处理结合控温控湿发酵对黑蒜色变及风味品质的影响

  • 王浩宇 ,
  • 刘肖 ,
  • 赵珠莲 ,
  • 周才琼
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川北幼儿师范高等专科学校,四川 广元,628017)
    3(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(周才琼教授为通讯作者,E-mail:zhoucaiqiong@swu.edu.cn)

收稿日期: 2020-12-03

  修回日期: 2021-01-06

  网络出版日期: 2021-11-04

基金资助

重庆市科委项目(cstc2018jscx-msyb0029);西南大学全面提升研究生教育质量工程研究生导师团队建设项目(XYDS201905)

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Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic

  • WANG Haoyu ,
  • LIU Xiao ,
  • ZHAO Zhulian ,
  • ZHOU Caiqiong
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China)
    2(North Sichuan Preschool Teachers College,Guangyuan 628017,China)
    3(Engineering & Technology Research Centre of Characteristic Food,Chongqing 400715,China)

Received date: 2020-12-03

  Revised date: 2021-01-06

  Online published: 2021-11-04

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摘要

研究了超声波预处理结合控温控湿发酵对黑蒜发酵中黑变及风味品质的影响。结果显示,5-羟甲基糠醛与色值随发酵时间延长和发酵温度升高而升高,色值70以上完成黑变,发酵时间为9 d左右,高温低湿有利于大蒜黑变;滋味成分分析显示,随发酵时间延长和发酵温度升高,总酸含量增加,大蒜素含量下降,可溶性糖和游离氨基酸呈先增后降趋势,表明延长发酵时间和提高发酵温度可使黑蒜酸味突出并降低甜鲜味感和辛辣刺激的苦味感;模糊数学感官评价显示,黑蒜的受欢迎度受多因素影响,兼顾品质和效率,以相对湿度70%,75 ℃下发酵9 d为宜。挥发性风味成分分析显示,鲜蒜、超声波预处理的大蒜以辛辣蒜味的硫醚类为主,制成黑蒜后,具有蒜香味的二烯丙基硫醚和具有洋葱和碳烤风味的噻烷类增加,还产生了有蒜香和肉香味的2-乙基-1,3-噻唑烷-4-羧酸盐;主成分分析和气味贡献值分析确定了黑蒜产品特征香气为蒜香味,有碳烤和肉香味以及微弱的果香味。

关键词： 超声波预处理; 发酵; 黑蒜; 色变; 风味品质

本文引用格式

王浩宇 , 刘肖 , 赵珠莲 , 周才琼 . 超声波预处理结合控温控湿发酵对黑蒜色变及风味品质的影响[J]. 食品与发酵工业, 2021 , 47(19) : 221 -229 . DOI: 10.13995/j.cnki.11-1802/ts.026364

Abstract

The effects of ultrasonic pretreatment combined with temperature and humidity control on the blackening and flavor quality of black garlic fermentation were investigated. The results showed that the content of 5-hydroxymethylfurfural(5-HMF) and color value increased with time and temperature; the color value reached 70 to complete the black change for 9 days; high temperature and low humidity were conducive to the blackening of garlic. The analysis of flavor components showed that longer fermentation time and higher temperature could make the black garlic sourer, and reduce the sweetness and umami taste as well as the pungent bitterness. Fuzzy mathematics sensory evaluation showed that fermentation at RH 70%/75 ℃ for 9 days was appropriate. Analyses of volatile flavor components showed that fresh garlic and ultrasonic pretreated garlic were mainly sulfides with spicy garlic flavor; after being prepared into black garlic, diallyl sulfide with garlic flavor increased, and thianes with onion and charcoal grill flavors increased; it also produced 2-ethyl-1,3-thiazolidine-4-carboxylate with garlic and meat aroma. Principal component analysis and odor contribution value analysis confirmed that the characteristic aroma of black garlic products was garlic aroma, as well as grilled meat and a hint of fruit flavor.

Key words： ultrasonic pretreatment; fermentation; black garlic; color change; flavor quality

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