CAJ | 학술논문

该文主要研究液态黑蒜发酵工艺，以新鲜大蒜为原料在高温、高湿条件下对其发酵制得黑蒜，通过对发酵工艺中温度、时间、原料品种、料液质量比、破碎粒度影响因素的试验分析，以黑蒜产品的感官评价及其可溶性糖含量、总酚含量、超氧化物歧化酶（SOD）活性为指标，来探究温度对黑蒜发酵的影响，同时确定液态黑蒜发酵的最佳工艺参数。研究结果表明，温度对黑蒜发酵有影响，液态黑蒜发酵应采用分段变温发酵，采用分段变温发酵，温度组合为85～70℃，发酵前期温度为85℃，时间为5～6 d，发酵后期温度为70℃，时间为11～13 d，以紫皮大蒜为原料，料液质量比为2：1，破碎粒度为4 mm，所得黑蒜产品色泽均一，呈黑褐色，口感酸甜，几乎无酸臭味，相比较未发酵大蒜，其中总酚含量提高了5倍，SOD活性提高了15倍，可溶性糖含量减少了30%左右。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，故液态黑蒜发酵工艺的研究为大蒜产业及其深加工的开发利用开辟新的领域。
해문주요연구액태흑산발효공예，이신선대산위원료재고온、고습조건하대기발효제득흑산，통과대발효공예중온도、시간、원료품충、료액질량비、파쇄립도영향인소적시험분석，이흑산산품적감관평개급기가용성당함량、총분함량、초양화물기화매（SOD）활성위지표，래탐구온도대흑산발효적영향，동시학정액태흑산발효적최가공예삼수。연구결과표명，온도대흑산발효유영향，액태흑산발효응채용분단변온발효，채용분단변온발효，온도조합위85～70℃，발효전기온도위85℃，시간위5～6 d，발효후기온도위70℃，시간위11～13 d，이자피대산위원료，료액질량비위2：1，파쇄립도위4 mm，소득흑산산품색택균일，정흑갈색，구감산첨，궤호무산취미，상비교미발효대산，기중총분함량제고료5배，SOD활성제고료15배，가용성당함량감소료30%좌우。목전국내대산소비주요이기원료화초급가공산품위주，기부가치불고，고액태흑산발효공예적연구위대산산업급기심가공적개발이용개벽신적영역。
In this study, fresh garlic was fermented into black garlic in high temperature and high humidity conditions. Five influencing factors (temperature, time, material selection, material-to-liquid ratio, and crushing granularity) were studied during fermentation process. Combining the measurement of soluble sugar content, total phenolic content, and superoxide dismutase (SOD)activity with sensory evaluation, we determined that it was mainly the Maillard reaction during the fermentation process. We selected 70, 80, and 85℃ for constant-temperature fermented garlic puree. On the basis of the effect of temperature on the black garlic fermentation we determined the time range of the subsection temperature-changing fermentation. Using a colorimeter, we dynamically detected the change of chromatic (L value) during the black garlic fermentation process, and we detected the content of soluble sugar, total phenolic content, and SOD activity. We found that the formation of garlic melanin was related to temperature and time. Garlic in high-temperature pre-fermentation conditions may form a large quantity of melanin. On the basis of constant temperature fermentation, the garlic puree was fermented with the subsection temperature-changing fermentation. The combinations of the selected temperature were:65-80, 80-70, 85-65, 85-70℃. The pre-fermentation time was 5-6 d, and the post-fermentation time was 11-13d. Combined sensory evaluation with detection of the content of soluble sugar, total phenolic content, and SOD activity, we determined the temperature and time combinations of the subsection temperature-changing fermentation. On the basis of the subsection temperature-changing fermentation, material selection, material-to-liquid ratio, and crushing granularity had been systematically studied to determine the optimum technology parameters of the liquid black garlic fermentation. Data were expressed in terms of means and standard deviations and were analyzed by Duncan-type multiple comparison method using SAS 17.0 software, using P<0.05 as the significance threshold. Results showed that the temperature impacts on the fermentation of black garlic and the best process conditions were as follows:using subsection temperature-changing fermentation, temperature combinations selected for 85-70℃, the pre-fermentation time was 5-6 d, post-fermentation time was 11-13d. We used purple garlic as the raw material, a material-to-liquid ratio of 2:1, and a crushing granularity of 4mm. The resulting product was a uniform black brown, suitably sour and sweet, exhibited almost no acid smell, and compared with the unfermented garlic, the total phenolic content increased 5 times, SOD activity increased 15 times, and soluble sugar content decreased about 30%. Currently garlic consumption is mainly known for its raw materials and primary processing products, and its value is not high, so the study on the liquid fermentation technology of black garlic opens up a new field for the development and utilization of a garlic advanced-processing industry.