黑蒜加工过程中风味物质的变化研究
흑산가공과정중풍미물질적변화연구
Study on Changes of Flavor Substances during Processing of Black Garl ic
  • 万方数据
    中国调味品 중국조미품
    CHINESE CONDIMENT
    2015年 1期 48-51 ,共4页

    石杰%姬妍茹%刘宇峰%刘玉%董艳%杨庆丽%王月明%潘静%于宗玄

    석걸%희연여%류우봉%류옥%동염%양경려%왕월명%반정%우종현

    黑蒜%风味物质%生产工艺 黑蒜%風味物質%生產工藝
    흑산%풍미물질%생산공예
    black garlic%flavor substances%production technology
    通过比较几组黑蒜加工温度控制工艺，选择最佳节能黑蒜生产工艺。并通过测定黑蒜生产过程中不同时期的水分、还原糖、蛋白质、pH 值、含硫氨基酸等口感物质，研究黑蒜加工过程中风味的变化规律。
    통과비교궤조흑산가공온도공제공예，선택최가절능흑산생산공예。병통과측정흑산생산과정중불동시기적수분、환원당、단백질、pH 치、함류안기산등구감물질，연구흑산가공과정중풍미적변화규률。
    By comparing several groups of technological parameters of black garlic,the best energy-saving production technology of black garlic is obtained.By measuring the content of water,reducing sugar and protein,pH value,sulphur-containing amino acids in different periods of black garlic production,research the changes of flavors during the processing of black garlic.
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