王喜波,于洁,张泽宇,徐晔晔,刘竞男,江连洲.黑蒜非发酵法制备工艺与抗氧化活性研究[J].农业机械学报,2017,48(4):321-326.
WANG Xibo,YU Jie,ZHANG Zeyu,XU Yeye,LIU Jingnan,JIANG Lianzhou.Non-fermentation Process Preparation of Black Garlic and Its Antioxidant Activity[J].Transactions of the Chinese Society for Agricultural Machinery,2017,48(4):321-326.
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黑蒜非发酵法制备工艺与抗氧化活性研究   [下载全文]
Non-fermentation Process Preparation of Black Garlic and Its Antioxidant Activity   [Download Pdf][in English]
投稿时间:2016-08-08  
DOI:10.6041/j.issn.1000-1298.2017.04.042
中文关键词:  黑蒜  非发酵  工艺优化  抗氧化性
基金项目:“十二五”国家科技支撑计划项目(2014BAD22B01)和黑龙江省应用技术研究与开发计划项目(WB13C10201)
作者单位
王喜波 东北农业大学 
于洁 东北农业大学 
张泽宇 东北农业大学 
徐晔晔 东北农业大学 
刘竞男 东北农业大学 
江连洲 东北农业大学 
中文摘要:为了提高黑蒜的生产效率、降低黑蒜的生产成本,将蒸制工艺与烘制工艺相结合,设计并优化了一种非发酵黑蒜制备工艺。研究结果表明,非发酵黑蒜的最佳制备工艺参数为:蒸制温度127℃、蒸制时间70min、烘制温度95℃、烘制时间6.5h,在此工艺条件下制得的黑蒜总酚质量比为11.15mg/g,含水率为27.41%,还原糖和总酸质量比分别为7.87g/(100g)和36.09g/kg。在0.06~0.18mg/mL质量浓度范围内,黑蒜的还原能力是维生素C的1.4倍以上,说明黑蒜具有很强的抗氧化活性。与发酵工艺相比,总酚等活性成分含量相近,但极显著地缩短了黑蒜的制备时间、提高了生产效率、降低能耗,为功能性蒜制品的开发利用提供了技术基础。
WANG Xibo  YU Jie  ZHANG Zeyu  XU Yeye  LIU Jingnan  JIANG Lianzhou
Northeast Agricultural University,Northeast Agricultural University,Northeast Agricultural University,Northeast Agricultural University,Northeast Agricultural University and Northeast Agricultural University
Key Words:black garlic  non-fermentation  process optimization  antioxidation
Abstract:Garlic is one of the species in onion genus, which has been used as both a flavoring agent and a complementary medicine. Although garlic has many active components that contribute to its health benefits, including allicin and its derivatives, consumption of unprocessed raw garlic is limited due to its characteristic odor, taste and tendency to cause stomach upset. Aged black garlic was prepared through natural fermentation of whole garlic at controlled high temperature and humidity, a process that resulted in black cloves. Aiming to obtain a non-fermented black garlic with low cost of ownership, which combined the steaming process with roasting process. The influences of steaming temperature, steaming time, roasting temperature and roasting time on preparation process for black garlic were investigated. The optimum processing parameters for the preparation of black garlic were determined by combined use of single factor and orthogonal experiments. The results showed that the optimal combination was steaming temperature of 127℃, steaming time of 70min, roasting temperature of 95℃ and roasting time of 6.5h. Under the optimum conditions, the black garlic had total phenols of 11.15mg/g, moisture of 27.41%, reducing sugar of 7.87g/(100g) and total acid of 36.09g/kg, reducing capacity of black garlic was more than 1.4 times of that of vitamin C in the 0.06~0.18mg/mL concentration range. This showed black garlic possessed strong antioxidant capacity. Compared with the fermentation process, the research significantly shortened the preparation time of black garlic, improved production efficiency, reduced energy consumption, provided technical basis for the development and utilization of functional garlic products.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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