贾庆超,宋志强

• 1:郑州科技学院食品科学与工程学院郑州市食品安全快速检测重点实验室

摘要(Abstract)：

以新鲜大蒜为原料，分别将其进行蒸气预处理3 min和5 min,严格控制发酵温度和湿度，与未进行预处理的大蒜一起制备黑蒜，发酵18 d,每隔2 d分别测定黑蒜的褐变程度、水分含量、还原糖含量、5-HMF含量、氨基酸-N含量、总黄酮含量、总酚含量、总酸含量和抗氧化活性，用来分析发酵黑蒜的品质。结果表明，蒸汽预处理使黑蒜的褐变程度ΔE在更短时间内趋于稳定，可促进美拉德反应的发生。同时，蒸汽预处理可以破坏大蒜的细胞壁和细胞结构而促使还原糖更好地释放出来，预处理3 min的大蒜制成的黑蒜，5-HMF含量较低，总黄酮、总酚等抗氧化性物质含量较高，黑蒜具有较强的抗氧化活性，而且在更短的时间内制备出黑蒜，缩短黑蒜的制备时间，节约时间成本。蒸汽预处理制备的黑蒜具有更大的发展空间。

关键词(KeyWords)： 黑蒜;蒸汽预处理;褐变程度;还原糖;5-HMF;总黄酮;总酚;抗氧化性

Abstract:

Keywords:

基金项目(Foundation): 河南省教育厅重点研究项目(22B55021);; 河南省大学生创新创业项目(S202012746022);; 郑州科技学院2022年校级科研项目(2022XJKY08)

作者(Author): 贾庆超,宋志强

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