CAJ | 학술논문

黑蒜作为一种发酵制品，是以新鲜大蒜为原料，经过高温、高湿条件的发酵而成。随着人们生活水平的提高，黑蒜正以它极高的营养价值和保健价值博得消费者的青睐。以黑蒜生产工艺及近年来的研究进展和应用情况为切入点，对黑蒜的发酵过程、发酵形态、食用价值和保健价值以及未来黑蒜的发展前景和方向进行全面的阐述。目前国内大蒜消费主要以其原料和初级加工产品为主，其附加值不高，故黑蒜加工工艺及其应用的研究为大蒜产业及其深加工的开发利用开辟了新的领域。
흑산작위일충발효제품，시이신선대산위원료，경과고온、고습조건적발효이성。수착인문생활수평적제고，흑산정이타겁고적영양개치화보건개치박득소비자적청래。이흑산생산공예급근년래적연구진전화응용정황위절입점，대흑산적발효과정、발효형태、식용개치화보건개치이급미래흑산적발전전경화방향진행전면적천술。목전국내대산소비주요이기원료화초급가공산품위주，기부가치불고，고흑산가공공예급기응용적연구위대산산업급기심가공적개발이용개벽료신적영역。
As a fermentation product, black garlic is made from the fresh garlic, a kind of products after fermentation temperature, high humidity conditions and prepared. With the improvement of people's living level, black garlic is win people's favor with its high nutritional value and health care value. In this paper, black garlic production technology and application in the progress and development of the research in recent years, development prospects and direction of black garlic fermentation process, fermentation pattern, edible value and health value and future black garlic are described in detail. At present the domestic garlic consumption mainly in the raw materials and primary processing products, its added value is not high, opens up a new field of study on the development and utilization of black garlic processing technology and its application to the garlic industry and its deep processing.