高生理活性黑蒜加工工艺优化及功能成分变化
首发时间:2020-03-06
摘要:研究、优化了黑蒜加工工艺以提高生产效率、积累更多的功能性成分。重点研究了初始水分活度、温度、时间对黑蒜中12种Amadori化合物、S-烯丙基半胱氨酸(SAC)及蒜氨酸含量的影响,并将自制黑蒜与3种市售黑蒜在上述功能成分、5-羟甲基糠醛(5-HMF)、丙烯酰胺、抗氧化活性及感官评价方面进行对比分析。结果表明黑蒜的最优工艺参数为:初始水分活度0.87、加工温度80 ℃、加工时间14天;该工艺条件下,自制黑蒜中12种Amadori化合物总含量为5510.55 μg/g,其中Fru-Arg占比最大,达到76%,SAC为2946.52 μg/g,蒜氨酸为1879.94 μg/g;不仅功能成分总量高于3种市售黑蒜,且5-HMF和丙烯酰胺含量均低于3种市售品。自制黑蒜的FRAP、DPPH抗氧化活性最强,感官品质优于山东和江苏产地的黑蒜。通过调控3个工艺参数,提高了黑蒜中功能成分含量,减少了美拉德后期有害物的生成,并显著缩短了黑蒜的加工时间。
For information in English, please click here
Process Optimization and Functional Composition Changes of High Physiologically Active Black Garlic
Abstract:Research and optimize black garlic processing technology to improve production efficiency and accumulate more functional ingredients. The effects of initial water activity, temperature, and time on the contents of 12 Amadori compounds, S-allyl cysteine (SAC), and alliin in black garlic were studied. The homemade black garlic was compared with 3 kinds of commercially available black garlic in terms of the above-mentioned functional components, 5-hydroxymethyl furfural (5-HMF), acrylamide, antioxidant activity and sensory quality. The results showed that the optimal process parameters of black garlic were: initial water activity 0.87, processing temperature 80 ℃, and processing time 14 d. Under these conditions, the total content of 12 Amadori compounds in homemade black garlic was 5510.55 μg/g, of which Fru-Arg accounted for the largest proportion, reaching 76%, SAC was 2946.52 μg/g, alliin was 1879.94 μg/g; The total amount of functional ingredients in homemade black garlic is not only higher than three commercially available black garlic, but also the content of 5-HMF and acrylamide is lower than three commercially available products.FRAP ability and DPPH free radical scavenging ability of homemade black garlic were the strongest. The sensory quality is better than black garlic from Shandong and Jiangsu. By adjusting three process parameters, the content of functional ingredients in black garlic was increased, the generation of harmful substances in Maillard was reduced, and the processing time of black garlic was significantly shortened.
Keywords: black garlic functional components processing technology antioxidant activity sensory evaluation
引用
No.****
动态公开评议
共计0人参与
勘误表
高生理活性黑蒜加工工艺优化及功能成分变化
评论
全部评论0/1000