黑蒜de加工工艺研究

山东农业大学硕士学位论文黑蒜加工工艺的研究姓名：安东申请学位级别：硕士专业：食品科学指导教师：乔旭光2011-06-151AlliumSativumL.17351.708090700~30d800~10d900~5d701754.96µg/g63.62g/100gHMF4296.31µg/g801648.14µg/g60.22g/100gHMF17961.56µg/g901330.99µg/g66.03g/100gHMF20056.93µg/g2.4045506045100~150h3.30h45100~150h70~80120~150h60-70200~300h:45100~120h2StudiesontheProcessingTechnologyofBlackGarlicABSTRACTGarlic(AlliumSativumL.)wastheperennialherboflilyfamily.Thebulbofthegarlichadaveryhighnutritionvalue.Itcontained17typesofaminoacids,variousvitamins,allkindsoftraceelementsand35kindsofsulfur-containingorganics.Inthemeantime,itexhibitedstronganti-oxidantactivityandphysiologicalactivity.Inaddition,thesubstanceplayedanimportantroleinreswastingthedwaseaseswhichincludedtheatherosclerosis,coronarydwasease,tumorsandcancer,thrombus,seniledegenerativedwaseasesandtheotheroxidative-damageddwaseases.However,theirritativeflavorandthespicyflavorexwastinginthegarlicwereunacceptedforpeopletoeat.What’smore,itcoulddamagepeople’sgastrointestinalmucosaiftheyattitexcessively.Underthecondition,wedevelopedtheblackgarlicwhichwasadeep-processingproducttosolvetheproblemofstink,anditalsohadthefunctionofstrengtheningtheoriginalphysiologicalactivity.Intheexperiment,LaiWugarlicwasusedastherawmaterial,throughthemethodofpretreatment,andthegarlicwasagedindifferenttemperaturetomonitorthevariationofsomerelevantsubstances.Thenthroughcombiningthedatawiththeresultsofthesensoryevaluation,itcouldconfirmthebesttechnologicalparameterofblackgarlic.Primarilyresultswereasfollow:1.ThedeterminationoftheeffectivetemperaturerangeUnderthetemperaturesof70,80,90,weseparatelyexploredthemutativecontentofthetotalpolyphenols,thesoluble-reducingsugarandthedwassociativeaminoacids.Andtheexperimenthadconfirmedtheagingtimerangeofblackeningwas70:0~30d,80:0~10dand90:0~5d.Fromtheresearch,wefoundthatundertheeffectiverangeofagingtimeof70,thehighestcontentofthetotalpolyphenolswas1754.96µg/g,thehighestcontentofthesoluble-reducingsugarwas63.62g/100g,andthehighestcontentofHMFwas4296.31µg/g.Undertheeffectiverangeofagingtimeof80,thehighestcontentofthetotalpolyphenolswas1648.14µg/g,thehighestcontentofthesoluble-reducingsugarwas60.22g/100g,andthehighestcontentofHMFwas17961.56µg/g.Undertheeffectiverangeof3agingtimeof90,thehighestcontentofthetotalpolyphenolswas1330.99µg/g,thehighestcontentofthereducingsugarwas66.03g/100g,andthehighestcontentofHMFwas20056.93µg/g.2.ThedeterminationoftheoptimumpretreatmenttemperatureAftertheprocessofpretreatment,thisexperimentexploredthemutativecontentofthetotalpolyphenols,thesoluble-reducingsugarandtheamino-acidnitrogenundertheroomtemperature,40,45,50and60.Wefinallyconfirmedtheoptimumpretreatmenttemperatewas45,andtheoptimumpretreatmenttimewas100~150h.3.ThedeterminationoftheoptimumtemperaturecombinationsBasedonthesingle-factorexperimentofTemperatureandpre-treatmentexperiment,garlicwasripenedatvarioustemperaturecombinations.Theoptimumtechnologicalconditionswereshownbelow:firststep,thegalicwasdeterminedunderfreezingfor30h;second,thegalicwasdetermineduner45for100~150h;third,thegalicwasdeterminedat70~80andcertainhumidityfor120~150h;forth,thegalicwasdeterminedat60~70andcertainhumidityfor200~300h;fifth,thegalicwasdeterminedat45andcertainhumidityfor100~120h.Keywords:garlic;processingtechnology;temperature;aged411.1(AlliumSativumL.)2000()(2003)1.1.12007DamTKetal1998SmeetsKetal1997CeciLNetal199220011.1.1.1(fructans)75%(2010)1.1.1.2(PPO)(POD)(SOD)(FEH)(CeciL.N.etal1992)(2002)1.1.1.3520011909Rundguwast(Alliin)pH71.1.1.4100g)63%70%4.4%7.7%0.2%0.4%23.6%28.3%AB1B2(2003KubecRetal1997FrancwascoJavierCasadoetal2004)1.2200961.3SOD105EMIKOSATOetal2006)tetrahydro-β-carbolineβ-carboline1.3.11.3.1.160%DukJuChoietal20081.3.1.25EMIKOSATOetal20061.3.1.3DukJuChoietal200817118(mg/100g)Table1Contentsofaminoacidsingarlicandblackgarlic(mg/100g)137.58±1.09180.36±14.1694.23±0.81137.52±12.0057.71±0.2973.44±53.64242.27±0.81269.06±22.5177.72±0.25127.71±10.4652.93±0.2168.25±6.1753.62±0.4160.46±3.6853.58±0.11102.02±9.8160.80±0.5880.00±9.0737.81±0.1471.91±7.0447.89±0.0171.46±7.9071.25±0.7697.26±10.4947.18±0.5263.02±8.8787.50±0.04101.80±10.8342.87±0.9652.31±6.5890.02±0.9296.84±9.2031.16±0.4127.30±1.97242.67±1.07250.47±19.161528.75±0.831931.13±175.48DukJuChoietal20081.3.1.4MaillardMaillard,,Tressl,Tressletal1998Hofmannε-NH2Hofmannetal1998CammereAldol,Cammereetal199581.3.1.530200422Table2MainsulfurcompoundsinblackgalicCH3-CH=CH-S(O)-CH2-CH(NH2)-COOHS-CH3-CH2-CH2-S(O)-CH2-CH(NH2)-COOHS-CH3-S(O)-CH2-CH(NH2)-COOHS-CH3-CH2-CH=SO-S-CH2=CH-CH2-S-CH2-CH=CH2DASCH2=CH-CH2-S-S-CH2-CH=CH2(DADS)CH2=CH-CH2-S-S-S-CH2-CH=CH2(DATS)CH2=CH-CH2-S-CH3AMSCH2=CH-CH2-S-S-CH3AMDSCH2=CH-CH2-S-S-S-CH3AMTSCH3-CH2-CH2-S-CH2-CH2-CH3DPSCH3-CH2-CH2-S-S-CH2-CH2-CH3DPDSCH3-CH2-CH2-S-S-S-CH2-CH2-CH3DPTSCH3-CH2-CH-S-CH3PMSCH3-CH2-CH-S-S-CH3PMDSCH3-CH2-CH-S-S-S-CH3PMTSCH2=CH-CH2-S-CH2-CH(NH2)-COOHS-SACCH2=CH-CH2-S-S-CH2-CH(NH2)-COOHS-SAMCCH2=CH-CH2-S-HAMDukJuChoietal,200891.3.1.6β-carbolineβ-carbolineβ-carbolineβ-carboline1THβCsFig.1THβCsderivativesstructureβ-carboline1,2,3,4tetrahydro