贾庆超

• 1:郑州科技学院食品科学与工程学院
• 2:郑州瑞普生物工程有限公司

摘要(Abstract)：

目的：以新鲜多瓣大蒜为原料，研究酵母菌预处理制备液态黑蒜技术及香气成分分析。方法：在180℃下将新鲜大蒜灭酶，并将其破碎成粒径为4 mm的蒜粒，按照2∶1的液料比加入水，再加入不同比例的活化酵母菌进行预处理，在室温下分别共存预处理16,24,32 h,以灭酶未加菌共存的大蒜为参比(KB),在80℃下发酵30 d,每3 d测定其褐变程度、还原糖含量、总酸含量、氨基酸态氮含量、总酚含量和DPPH·清除率。结果：酵母菌预处理制备液态黑蒜的最佳条件为180℃灭酶10 min、菌种比例4%、共存16 h,此时液态黑蒜15 d发酵成熟，褐变程度、还原糖含量、总酸含量、氨基酸态氮含量、总酚含量、DPPH·清除率分别是相应时间下KB的1.30,1.30,1.36,1.21,1.35,1.10倍，液态黑蒜样品中的挥发性香气成分为19种。结论：酵母菌预处理可加快黑蒜发酵，节约发酵时间，具有良好的应用前景。

关键词(KeyWords)： 液态黑蒜;酵母菌;预处理;灭酶;共存;理化指标

Abstract:

Keywords:

基金项目(Foundation): 2025年河南省科技攻关项目(252102110079);; 河南省教育厅重点研究项目(24B550021);; 郑州科技学院研究项目(XJKY08);; 郑州科技学院2025大学创新训练项目(DC2025048);; 农业农村部大宗粮食加工实验室开放课题(DZLS201704)

作者(Author): 贾庆超

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