【摘要】 以蒜泥中可溶性糖含量、总酚含量、SOD活性为动态监测指标,探讨了温度、湿度、料液比对破碎大蒜发酵过程的影响。结果表明:温度和湿度均对破碎大蒜发酵过程有影响,采用变温发酵,黑蒜泥的质量比恒温发酵黑蒜泥的质量有很大的提高,其中变温组合85℃-70℃条件下黑蒜泥质量较高,湿度控制在(65±5)%范围内可使蒜泥在均匀的湿热环境中充分发酵,适量水分的添加(料液比为4∶1)对于液态黑蒜发酵有促进作用,所得黑蒜汁质量较高,比较未发酵蒜泥,总酚含量提高了4.98～5.67倍,SOD活性提高了10.41～11.23倍。研究结果为优化液态黑蒜发酵工艺提供了理论依据。更多还原

【Abstract】 Take soluble sugar content,total phenolic content and superoxide dismutase(SOD)as the dynamic monitoring indicators to discuss the effect of temperature,humidity and solid-liquid ratio on the fermentation process of crushed garlic.The results show that both temperature and humidity have effect on the fermentation process of crushed garlic,the quality of mashed black garlic with variabletemperature fermentation is improved greatly,85℃-70℃is a better combination.The humidity is controlled within(65±5)%,the mashed garlic can be fully fermented in an even humid and hot environment.The proper moisture content(solid-liquid ratio is 4∶1)can promote the fermentation of liquid black garlic,the quality of black garlic juice is higher,compared to the unfermented mashed garlic,the total phenolic content increases by 4.98～5.67 times and the SOD activity increases by10.41～11.23 times.The research results have provided a theoretical basis for the optimization of fermentation process of liquid black garlic.更多还原