CN115777892A - Pretreatment processing method based on black garlic fermentation - Google Patents
Pretreatment processing method based on black garlic fermentation Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 75
- 235000004611 garlic Nutrition 0.000 claims abstract description 75
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- UCTSZMFEORYZAI-UHFFFAOYSA-M potassium;3-carboxy-3,5-dihydroxy-5-oxopentanoate;phosphoric acid Chemical compound [K+].OP(O)([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O UCTSZMFEORYZAI-UHFFFAOYSA-M 0.000 claims abstract description 16
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Abstract
The invention discloses a pretreatment processing method based on black garlic fermentation, which comprises the following steps: s1, screening, S2, preprocessing: sequentially soaking the garlic in a first high-voltage pulse electric field and a potassium dihydrogen phosphate-citric acid buffer solution, treating at low temperature and high pressure, freezing at variable temperature, spraying polyphenol oxidase, treating in a second high-voltage pulse electric field, S3, performing aging fermentation, and S4, sealing the dried part to obtain a finished product of the black garlic. The invention can shorten the fermentation time of the black garlic, improve the nutritional value and the active ingredients of the black garlic and improve the quality of the finished product of the black garlic.
Description
Technical Field
The invention relates to a pretreatment processing method based on black garlic fermentation, and belongs to the technical field of food processing.
Background
The black garlic is a garlic deep-processing product which is prepared by using fresh garlic as a raw material and carrying out pretreatment, curing and other processes by controlling temperature and humidity. The fresh garlic has strong irritation and sour odor, so the added value of the garlic is limited, the black garlic prepared by deeply processing the garlic has no pungent sense and pungent odor, tastes sweet and comfortable, is soft and elastic, and is easier to be favored by consumers, and in addition, compared with the fresh garlic, the content of polyphenol substances in the black garlic is more than 5 times higher than that of the polyphenol substances in the black garlic, and the black garlic has higher nutritive value and active ingredients than that of the fresh garlic.
The traditional black garlic processing technology mainly takes a fermentation technology as a main technology, the processing time is generally 60-90 days, the production period consumes a long time, the energy consumption is large, the content of 5-HMF and total acid in the produced black garlic is high, and the edible safety of the black garlic is influenced; in the existing black garlic processing technology, in order to shorten the fermentation time, pretreatment such as low-temperature freezing, high-temperature pressurizing, ultrasonic soaking and the like is adopted, although the fermentation time is shortened and the content of 5-HMF is reduced, the processing time is still longer, the content of total phenols and reducing sugars is relatively low, and the product quality is also relatively low.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a pretreatment processing method based on black garlic fermentation, which adopts the mutual synergistic pretreatment of high-voltage pulse electric field, low-temperature high-voltage and variable-temperature freezing, and can improve the nutritional value and active ingredients of the black garlic while shortening the black garlic fermentation time, so that the quality of the black garlic finished product is improved.
In order to achieve the purpose, the invention adopts the following technical scheme: a pretreatment processing method based on black garlic fermentation comprises the following steps:
s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, performing first high-voltage pulse treatment in a high-voltage pulse electric field for 80-90S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution, treating the mixture for 40-50 min at low temperature and high pressure, and draining;
s2.3, placing the mixture in a freezing chamber to perform variable-temperature freezing treatment for 2.5 to 3 hours;
s2.4, uniformly spraying polyphenol oxidase, and performing secondary high-voltage pulse treatment in a high-voltage pulse electric field for 45-60S;
s3, curing and fermenting: placing the garlic in a room temperature fermentation chamber, gradually heating to 65-75 ℃ to increase the hardness, elasticity and cohesion of the garlic and increase the viscosity, promoting the germination of browning reaction, further improving the quality of the black garlic, and performing post-curing fermentation treatment for 108-120 h.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic for 3 to 4 hours at the temperature of between 45 and 50 ℃, and then sealing the garlic in vacuum to obtain a black garlic finished product.
Preferably, the conditions of the first high voltage pulse treatment are: the pulse electric field intensity is 40-45 kV/cm, the pulse width is 30-35 mus, the temperature is 30-35 ℃, the fresh garlic can be better stimulated to generate micropores, the permeability is increased, the intracellular fluid of the fresh garlic is stimulated, the enzyme activity in the fresh garlic is inhibited, the subsequent stimulation of a buffer solution to the enzyme in the fresh garlic is effectively avoided, and the enzyme in the fresh garlic is also prevented from generating enzyme catalysis under low temperature and high pressure.
Preferably, the pH of the potassium dihydrogen phosphate-citric acid buffer is controlled to 6.3 to 6.8, so that the 5-HMF content is less.
Preferably, the conditions of low temperature and high pressure: the temperature is 30-35 ℃, and the pressure is 0.35-0.65 Mpa.
Preferably, the conditions of the variable temperature freezing treatment are as follows: firstly treating at 0 ℃ for 20min, gradually cooling to-12 to-10 ℃ for 10min, then continuously and gradually cooling to-22 to-20 ℃ for 10min, then gradually heating to 0 ℃ and keeping for 90-95 min, and further enhancing the permeability of garlic cells.
Preferably, in the temperature-variable freezing treatment: the rate of gradual cooling is-1 ℃/min; the rate of gradual temperature rise was 2 ℃/min.
Preferably, the conditions of the second high voltage pulse treatment are: the strength of the pulse electric field is 30-35 kV/cm, the pulse width is 45-50 mus, the temperature is 10-15 ℃, and the pulse electric field can stimulate the intracellular fluid of fresh garlic and enhance the activities of polyphenol oxidase and garlic internal enzyme.
Preferably, the polyphenol oxidase is used in an amount of 10 to 15g per kg of garlic.
Preferably, the rate of gradual temperature increase during the aging treatment is 0.5 ℃/min.
Preferably, the humidity is maintained between 65% and 75% during the curing process.
The invention has the beneficial effects that: 1. the processing method of the black garlic comprises the steps of pretreating fresh garlic by a high-voltage pulse electric field, low-temperature high-pressure soaking, variable-temperature freezing and the like, and then performing curing fermentation treatment, so that the content of total phenols, reducing sugars and the like is improved while the fermentation of the prepared black garlic is shortened and the content of 5-HMF and total acids is reduced; 2. the method adopts the pretreatment of mutually combining the high-voltage pulse electric field and the variable-temperature freezing, enhances the permeability and the permeability of garlic cell walls, is favorable for accelerating the permeation of buffer solution and polyphenol oxidase into fresh garlic cells, further shortens the processing time and has good sterilization effect; 3. according to the invention, the buffer solution is permeated into the fresh garlic body, so that the reduction of pH in garlic cells is inhibited when the garlic is aged and fermented, the decomposition of reducing sugar is effectively prevented, the content of 5-hydroxymethylfurfural is reduced, and the contents of reducing sugar, amino nitrogen, total phenols and the like in the black garlic are increased; 4. the invention adopts low temperature and high pressure, further accelerates the permeation of the buffer solution, and simultaneously enhances the reducing capability and the oxidation resistance of the black garlic by cooperating with a high-voltage pulse electric field and a variable-temperature freezing process; 5. the secondary high-voltage pulse electric field stimulates the intracellular fluid of the fresh garlic, and the secondary high-voltage pulse electric field also stimulates polyphenol oxidase and increases the activity of the polyphenol oxidase, thereby further shortening the time for curing and fermenting the black garlic; 6. the invention adopts the pretreatment of the mutual cooperation of the high-voltage pulse electric field, the low temperature, the high pressure and the variable temperature freezing, can improve the nutritional value and the active ingredients of the black garlic while shortening the fermentation time of the black garlic, improves the quality of the finished product of the black garlic, and has short pretreatment processing time, simple and controllable process conditions and greatly shortened processing time for preparing the black garlic.
Detailed Description
In order to more clearly and completely illustrate the present invention, the following examples are given by way of illustration of the present invention, and are not intended to limit the present invention.
Example 1 pretreatment processing method based on fermentation of black garlic
The method comprises the following specific steps: s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, pretreatment:
s2.1, placing 10kg of garlic in a high-voltage pulse electric field with the pulse electric field strength of 40kV/cm, the pulse width of 30 mu S and the temperature of 30 ℃ for first high-voltage pulse treatment for 90S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.3, treating the mixture for 50min at the low temperature and the high pressure of 30 ℃ and 0.35Mpa, and draining;
s2.3, placing the mixture in a freezing chamber for temperature change treatment, treating the mixture at 0 ℃ for 20min, gradually reducing the temperature to-12 ℃ at the speed of-1 ℃/min for 10min, then continuously and gradually reducing the temperature to-22 ℃ at the speed of-1 ℃/min for 10min, gradually increasing the temperature to 0 ℃ at the speed of 2 ℃/min, and keeping the temperature for 90min;
s2.4, uniformly spraying 100g of polyphenol oxidase, and performing secondary high-voltage pulse treatment for 60S in a high-voltage pulse electric field with the pulse electric field strength of 30-35V/cm, the pulse width of 45 mus and the temperature of 10 ℃;
s3, curing and fermenting: placing in a room temperature fermentation chamber, gradually heating to 65 deg.C at a rate of 0.5 deg.C/min, maintaining humidity at 65%, and performing post-aging fermentation for 120 hr.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic at 45-50 ℃ for 4h, and then sealing the garlic in vacuum to obtain a black garlic finished product.
The potassium dihydrogen phosphate-citric acid buffer solution is prepared by edible potassium dihydrogen phosphate and edible citric acid sold in the market.
The garlic in the invention is the garlic planted in the used state of Metaplexis.
Example 2 pretreatment processing method based on fermentation of black garlic
The method comprises the following specific steps: s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, placing 8kg of garlic in a high-voltage pulse electric field with the pulse electric field strength of 43kV/cm, the pulse width of 33 mu S and the temperature of 33 ℃ for first high-voltage pulse treatment for 85S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.5, treating the mixture for 45min at the low temperature and the high pressure of 33 ℃ and the pressure of 0.55Mpa, and draining;
s2.3, placing the mixture in a freezing chamber for temperature change treatment, treating the mixture at 0 ℃ for 20min, gradually reducing the temperature to-11 ℃ at the speed of-1 ℃/min for 10min, then continuously and gradually reducing the temperature to-21 ℃ at the speed of-1 ℃/min for 10min, gradually increasing the temperature to 0 ℃ at the speed of 2 ℃/min, and keeping the temperature for 93min;
s2.4, uniformly spraying 96g of polyphenol oxidase, and performing secondary high-voltage pulse treatment for 55S in a high-voltage pulse electric field with the pulse electric field strength of 33kV/cm, the pulse width of 48 mu S and the temperature of 12 ℃;
s3, curing and fermenting: placing in a room temperature fermentation chamber, gradually heating to 70 deg.C at a rate of 0.5 deg.C/min, maintaining humidity at 70%, and performing post-aging fermentation for 114h.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic for 3.5 hours at the temperature of between 45 and 50 ℃, and then sealing the garlic in vacuum to obtain a black garlic finished product.
Example 3 pretreatment processing method based on fermentation of black garlic
The method comprises the following specific steps: s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, placing 12kg of garlic in a high-voltage pulse electric field with the pulse electric field strength of 45kV/cm, the pulse width of 35 mu S and the temperature of 35 ℃ for carrying out first high-voltage pulse treatment for 80S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.5, treating the mixture for 40min at the low temperature and the high pressure of 35 ℃ and 0.65Mpa, and draining;
s2.3, placing the mixture in a freezing chamber for temperature change treatment, treating the mixture at 0 ℃ for 20min, gradually reducing the temperature to-10 ℃ at the speed of-1 ℃/min for 10min, then continuously and gradually reducing the temperature to-20 ℃ at the speed of-1 ℃/min for 10min, gradually increasing the temperature to 0 ℃ at the speed of 2 ℃/min, and keeping the temperature for 95min;
s2.4, uniformly spraying 180g of polyphenol oxidase, and performing secondary high-voltage pulse treatment for 45S in a high-voltage pulse electric field with the pulse electric field strength of 35kV/cm, the pulse width of 50 mu S and the temperature of 15 ℃;
s3, curing and fermenting: placing in a room temperature fermentation chamber, gradually heating to 75 deg.C at a rate of 0.5 deg.C/min, maintaining humidity at 75%, and performing post-aging fermentation for 108h.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic at 45-50 ℃ for 3h, and then sealing the garlic in vacuum to obtain a black garlic finished product.
Example 4 pretreatment processing method based on fermentation of black garlic
The method comprises the following specific steps: s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, placing 5kg of garlic in a high-voltage pulse electric field with the pulse electric field strength of 42kV/cm, the pulse width of 35 mu S and the temperature of 30 ℃ to perform first high-voltage pulse treatment for 83S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.8, treating the mixture for 43min at the low temperature and the high pressure of 35 ℃ and 0.45Mpa, and draining;
s2.3, placing the mixture in a freezing chamber for temperature change treatment, treating the mixture at 0 ℃ for 20min, gradually reducing the temperature to-12 ℃ at the speed of-1 ℃/min for 10min, then continuously and gradually reducing the temperature to-20 ℃ at the speed of-1 ℃/min for 10min, gradually increasing the temperature to 0 ℃ at the speed of 2 ℃/min, and keeping the temperature for 90min;
s2.4, uniformly spraying 70g of polyphenol oxidase, and performing secondary high-voltage pulse treatment for 48S in a high-voltage pulse electric field with the pulse electric field strength of 35kV/cm, the pulse width of 45 mu S and the temperature of 12 ℃;
s3, curing and fermenting: placing in a room temperature fermentation chamber, gradually heating to 75 deg.C at a rate of 0.5 deg.C/min, maintaining humidity at 68%, and performing post-aging fermentation for 110h.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic for 3.5 hours at the temperature of between 45 and 50 ℃, and then sealing the garlic in vacuum to obtain a black garlic finished product.
Example 5 pretreatment processing method based on fermentation of black garlic
The method comprises the following specific steps: s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, placing 8kg of garlic in a high-voltage pulse electric field with the pulse electric field strength of 40kV/cm, the pulse width of 35 mu S and the temperature of 35 ℃ for first high-voltage pulse treatment for 85S;
s2.2, placing the mixture into potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.4, treating the mixture for 50min at the low temperature and the high pressure of 35 ℃ and 0.60Mpa, and draining;
s2.3, placing the mixture in a freezing chamber for variable temperature treatment, firstly treating the mixture at 0 ℃ for 20min, gradually cooling to-10 ℃ at the speed of-1 ℃/min for 10min, then continuously gradually cooling to-22 ℃ at the speed of-1 ℃/min for 10min, then gradually heating to 0 ℃ at the speed of 2 ℃/min and keeping the temperature for 95min;
s2.4, uniformly spraying 85g of polyphenol oxidase, and performing secondary high-voltage pulse treatment for 45S in a high-voltage pulse electric field with the pulse electric field strength of 35kV/cm, the pulse width of 45 mu S and the temperature of 10 ℃;
s3, curing and fermenting: placing in a room temperature fermentation chamber, gradually heating to 72 deg.C at a rate of 0.5 deg.C/min, maintaining humidity at 72%, and performing post-aging fermentation for 116h.
S4, sealing a drying part: placing the mixture in a drying chamber, processing the mixture for 4 hours at the temperature of between 45 and 50 ℃, and then sealing the mixture in vacuum to obtain the finished product of the black garlic.
The finished black garlic products prepared in examples 1 to 5 above were subjected to analysis of nutritional components, antioxidant activity and sensory evaluation according to sensory evaluation criteria (shown in table 1) of black garlic, and the results are shown in tables 2 and 3.
TABLE 1 sensory evaluation criteria for Black Garlic
Table 2 nutrient contents and antioxidant activities of black garlic prepared in examples 1 to 5
Table 3 sensory evaluation of black garlic prepared in examples 1 to 5
From the above tables 2 and 3, it is found that the method provided by the invention comprises the steps of pretreating fresh garlic by mutual cooperation of high-voltage pulse electric field, low-temperature high-voltage and variable-temperature freezing, permeating potassium dihydrogen phosphate-citric acid buffer solution and polyphenol oxidase into garlic cells, heating to promote browning germination and curing at constant temperature, so that the obtained black garlic has excellent color, texture, taste and the like, the quality of the black garlic finished product is improved, the contents of total phenols, reducing sugar, amino acids and the like are greatly improved, the contents of 5-HMF and total acids are reduced, the nutritional value and active ingredients of the black garlic are improved, and further the reducing capability and the oxidation resistance of the black garlic are improved.
Comparative example 1
This comparative example 1 differs from example 3 in that: the step S2.3 of the pretreatment in comparative example 1 was not subjected to the freezing treatment, and the rest of the steps were the same.
Comparative example 2
This comparative example 2 differs from example 3 in that: the freezing treatment in the step S2.3 of the pretreatment in the comparative example 1 is constant temperature freezing treatment, and the pretreatment is carried out at-22 ℃ for 3h, and the rest steps are the same.
Comparative example 3
This comparative example 3 differs from example 3 in that: the freezing treatment in the S2.3 step of the pretreatment in comparative example 1 was: treating at-10 deg.C for 20min, cooling to-30 deg.C at-5 deg.C/min for 10min, heating to-10 deg.C at 2 deg.C/min, and treating for 2h, with the same steps.
Comparative example 4
This comparative example 4 differs from example 3 in that: the freezing treatment in the pretreatment S2.3 step in comparative example 1 was: treating at-5 deg.C for 20min, cooling to-22 deg.C at-1 deg.C/min, treating for 20min, heating to-5 deg.C at 2 deg.C/min, and treating for 2h, with the same steps.
The black garlic finished products prepared in comparative examples 1 to 4 and example 3 were subjected to analysis of nutritional ingredients, antioxidant activity and sensory evaluation according to sensory evaluation criteria of black garlic, and the results are shown in tables 4 and 5.
TABLE 4 nutritional ingredient contents and antioxidant activities of the black garlic prepared in comparative examples 1 to 4 and example 3
TABLE 5 sensory evaluation of Black Garlic prepared in comparative examples 1 to 4 and example 3
As can be seen from table 4 and table 5, in comparative example 1, compared with comparative examples 2 to 4, the garlic subjected to freezing treatment can enhance the cell wall permeability of the garlic, and can improve the contents of total phenols, reducing sugars, amino acids and the like and the contents of 5-HMF and total acids of the black garlic while helping to shorten the fermentation time of the black garlic, thereby being beneficial to improving the antioxidant effect of the black garlic and improving the quality of the black garlic; compared with the comparative examples 3 and 4, the comparative example 2 has lower nutritional value, active ingredients and texture of the black garlic obtained by constant-temperature freezing treatment than the black garlic obtained by variable-temperature freezing treatment; further, it is found that, compared with the comparative example 3 and the comparative example 4, compared with the example 3, the nutritional value, the active ingredients and the texture of the black garlic obtained in the comparative example 3 and the comparative example 4 are lower than those obtained in the example 3, and the variable temperature freezing treatment in the example 3 is more beneficial to enhancing the permeability of garlic cells, so that the black garlic processed by the pretreatment of the invention, which is synergistic with the high-voltage pulse electric field, the low-temperature high-voltage and the variable temperature freezing, has short processing time, high nutritional value and good quality.
Comparative example 5
This comparative example 5 differs from example 1 in that: the pretreatment of comparative example 1, which was performed in step S2.2 without soaking in buffer, was performed only at low temperature and high pressure, and the rest of the procedure was the same.
Comparative example 6
This comparative example 6 differs from example 1 in that: in the step S2.2 of the pretreatment in comparative example 1, the mixture was further treated in a potassium dihydrogen phosphate-citric acid buffer solution of pH 6.3 under a pressure of Wen Chang for 90min, and then drained, and the rest steps were the same.
Comparative example 7
This comparative example 7 differs from example 1 in that: in the step S2.2 of the pretreatment in the comparative example 1, the solution is placed in potassium dihydrogen phosphate-citric acid buffer solution with the pH value controlled at 6.3, and is treated at the low temperature and the high pressure of 35 ℃ and the pressure of 1Mpa for 20min, and then is drained, and the other steps are the same.
Comparative example 8
This comparative example 8 differs from example 1 in that: in the step S2.2 of the pretreatment in the comparative example 1, the solution was placed in a potassium dihydrogen phosphate-citric acid buffer solution of which pH value was controlled at 6.3, and the solution was subjected to a high-pressure treatment at a low temperature of 35 ℃ and a pressure of 5MPa for 20 minutes, followed by draining, and the other steps were the same.
Comparative example 9
This comparative example 9 differs from example 1 in that: in the step S2.2 of the pretreatment in the comparative example 1, the solution was placed in a potassium dihydrogen phosphate-citric acid buffer solution of which pH value was controlled at 6.5, and the solution was subjected to a high-pressure treatment at a low temperature of 35 ℃ and a pressure of 5MPa for 10 minutes, followed by draining, and the other steps were the same.
The finished black garlic products prepared in comparative examples 5 to 9 and example 1 were subjected to analysis of nutritional ingredients, antioxidant activity and sensory evaluation according to sensory evaluation criteria of black garlic, and the results are shown in tables 6 and 7.
TABLE 6 nutritional content and antioxidant Activity of Black Garlic prepared in comparative examples 5 to 9 and example 1
TABLE 7 sensory evaluation of Black Garlic prepared in comparative examples 5 to 9 and example 1
As can be seen from table 6 and table 7, in comparison with example 1, in comparative examples 5 to 9, the buffer solution of the present invention can provide buffering capacity when pH changes in fresh garlic, effectively inhibit the acid generated during aging fermentation process from lowering pH in garlic cells, keep pH in garlic in a stable state, further inhibit the decomposition of reducing sugar during aging process, reduce 5-hydroxymethylfurfural content, and increase the content of reducing sugar, amino nitrogen, total phenols, etc. in black garlic; in addition, the application of low temperature and high pressure is found to further accelerate the permeation of the buffer solution and shorten the time, and simultaneously, the method also helps to enhance the reducing capability and the oxidation resistance of the black garlic.
Comparative example 10
This comparative example 10 differs from example 4 in that: the pretreatment of comparative example 1, in step S2.4, was not sprayed with polyphenol oxidase, but was carried out in the second high-voltage pulse treatment step, and the rest of the steps were the same.
Comparative example 11
This comparative example 11 differs from example 4 in that: the pretreatment of comparative example 1, which did not include the second high-voltage pulse treatment step in step S2.4, was carried out only after spraying of polyphenol oxidase and then subjected to the aging fermentation treatment, and the remaining steps were the same.
Comparative example 12
This comparative example 12 differs from example 4 in that: the step of S2.4 of the pretreatment in comparative example 1 was not spray coated with polyphenol oxidase and the second high-voltage pulse treatment step, and the remaining steps were the same.
Comparative example 13
Comparative example 13 differs from example 4 in that: the step S2.4 of the pretreatment in comparative example 1 did not have the first high voltage pulse treatment step, and the rest of the steps were the same.
The finished black garlic products prepared in comparative examples 10 to 13 and example 4 were subjected to analysis of nutritional ingredients, antioxidant activity and sensory evaluation according to sensory evaluation criteria of black garlic, and the results are shown in tables 8 and 9.
TABLE 8 nutrient contents and antioxidant activities of black garlic prepared in comparative examples 10 to 13 and example 4
TABLE 9 sensory evaluation of Black Garlic prepared in comparative examples 10 to 13 and example 4
As can be seen from table 8 and table 9, compared with example 4, in comparative examples 10 to 13, the use of polyphenol oxidase can promote the fermentation of black garlic, improve the quality and nutritional value of black garlic, and the polyphenol oxidase can increase the activity of polyphenol oxidase after being stimulated by a high-voltage pulse electric field, which is beneficial to improving the fermentation degree of black garlic.
Comparative example 14
Comparative example 14 differs from example 5 in that: ripening fermentation treatment in comparative example 1: aging and fermenting at 65 deg.C for 120 hr in 65% fermenting chamber, and the rest steps are the same.
Comparative example 15
The preparation method of the black garlic comprises the following steps: 1) Selecting fresh garlic, removing impurities and peel, cleaning, draining, packaging 8kg of garlic into a packaging bag, sealing, and vacuumizing;
2) Pre-treating the sealed garlic obtained in the step 1) in an autoclave at the temperature of 120 ℃ and the pressure of 0.2MPa for 3h.
3) Placing the garlic processed in the step 2) in a hot air circulating furnace, and curing at 70 ℃ for 120h;
4) And (3) placing the garlic cured in the step 3) into an air-blast drying box, drying for 4 hours at the temperature of 50-60 ℃, and sealing in vacuum to obtain a black garlic finished product.
Comparative example 16
The preparation method of the black garlic comprises the following steps: 1) Selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
2) Placing 8kg of Bulbus Allii obtained in step 1) into a container containing 10 7 Pretreating in a yeast liquid of CFU/ml for 2 hours;
3) Curing the garlic processed in the step 2) in a constant temperature and humidity box with the temperature of 70 ℃ and the humidity of 75% for 20 days;
4) And (3) placing the garlic sample cured in the step 3) into an air-blast drying box, drying for 4 hours at the temperature of 50-60 ℃, and sealing in vacuum to obtain a black garlic finished product.
The finished black garlic products prepared in comparative examples 14 to 16 and example 5 were subjected to analysis of nutritional ingredients, antioxidant activity and sensory evaluation according to sensory evaluation criteria of black garlic, and the results are shown in tables 10 and 11.
TABLE 10 nutritional content and antioxidant Activity of Black Garlic prepared in comparative examples 14 to 16 and example 5
TABLE 11 sensory evaluation of Black Garlic prepared in comparative examples 14 to 16 and example 5
From the above table 10 and table 11, it can be seen that, in comparison with example 5, in the comparative example 14, the temperature is gradually increased in the early stage of aging to promote enzymatic browning germination, which can promote the improvement of the fermentation nutritive value, active ingredients and antioxidation of black garlic, and also improve the quality of black garlic; compared with the example 4, the color and the taste of the black garlic prepared in the comparative examples 15 and 16 are basically the same as those of the black garlic prepared in the example 4, although the preparation time of the black garlic in the comparative example 15 is shortened, the content of reducing sugar is also improved, the content of 5-hydroxymethylfurfural in the comparative example 16 is lower, and the oxidation resistance is higher, the total phenol content and the oxidation resistance of the comparative example 15 are low, the content of 5-hydroxymethylfurfural is higher, and the content of reducing sugar and the total phenol content of the comparative example 16 are lower, so that the black garlic fermentation time is shortened, the nutritional value and the active ingredients of the black garlic are improved, the quality of the finished black garlic is improved, the process conditions are simple and controllable, and the processing time for preparing the black garlic is greatly shortened by adopting the pretreatment of mutually cooperating high-voltage pulse electric field, low-temperature high-pressure and variable-temperature freezing.
Finally, it should be noted that the above embodiments are only used for illustrating and not limiting the technical solutions of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the present invention without departing from the spirit and scope of the present invention, and all modifications or partial substitutions should be covered by the scope of the claims of the present invention.
Claims (10)
1. A pretreatment processing method based on black garlic fermentation is characterized by comprising the following steps:
s1, screening: selecting fresh garlic, removing impurities, peeling, cleaning, and draining;
s2, preprocessing:
s2.1, performing first high-voltage pulse treatment in a high-voltage pulse electric field for 80-90S;
s2.2, placing the mixture in a potassium dihydrogen phosphate-citric acid buffer solution, treating the mixture for 40-50 min at low temperature and high pressure, and draining;
s2.3, placing the mixture in a freezing chamber to perform variable-temperature freezing treatment for 2.5 to 3 hours;
s2.4, uniformly spraying polyphenol oxidase, and performing secondary high-voltage pulse treatment in a high-voltage pulse electric field for 45-60S;
s3, curing and fermenting: placing the mixture in a fermentation chamber at room temperature, gradually heating to 65-75 ℃, and performing post-curing fermentation treatment for 108-120 h.
S4, sealing a drying part: and (3) placing the garlic in a drying chamber, processing the garlic for 3 to 4 hours at the temperature of between 45 and 50 ℃, and then sealing the garlic in vacuum to obtain a black garlic finished product.
2. The pretreatment processing method based on black garlic fermentation as claimed in claim 1, characterized in that the conditions of the temperature-variable freezing treatment are as follows: firstly treating at 0 ℃ for 20min, gradually reducing the temperature to-12 to-10 ℃ for 10min, then continuously and gradually reducing the temperature to-22 to-20 ℃ for 10min, then gradually increasing the temperature to 0 ℃ and keeping the temperature for 90 to 95min.
3. The pretreatment processing method based on black garlic fermentation as claimed in claim 2, wherein in the temperature-variable freezing treatment: the rate of gradual cooling is-1 ℃/min; the rate of gradual temperature rise was 2 ℃/min.
4. The pretreatment processing method based on black garlic fermentation according to claim 1, wherein the conditions of the first high-voltage pulse treatment are as follows: the pulse electric field intensity is 40-45 kV/cm, the pulse width is 30-35 mus, and the temperature is 30-35 ℃.
5. The pretreatment processing method based on black garlic fermentation as claimed in claim 1, wherein the pH value of the potassium dihydrogen phosphate-citric acid buffer is controlled to 6.3-6.8.
6. The pretreatment processing method based on black garlic fermentation as claimed in claim 1, wherein the conditions of low temperature and high pressure are as follows: the temperature is 30-35 ℃, and the pressure is 0.35-0.65 Mpa.
7. The pretreatment processing method based on black garlic fermentation according to claim 1, wherein the conditions of the second high-voltage pulse treatment are as follows: the strength of the pulse electric field is 30-35 kV/cm, the pulse width is 45-50 mus, and the temperature is 10-15 ℃.
8. The pretreatment processing method based on fermentation of black garlic according to claim 1, wherein the amount of polyphenol oxidase required per kg of garlic is 10-15 g.
9. The pretreatment processing method based on black garlic fermentation according to claim 1, wherein the gradual temperature rise rate is 0.5 ℃/min during the aging process.
10. The method for pre-treating and processing black garlic based on fermentation as claimed in claim 1, wherein the humidity is maintained at 65-75% during the aging process.
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