5种大蒜制备黑蒜的品质比较

为了解不同品种大蒜发酵制成黑蒜的品质差异,选取5种大蒜,经发酵制成黑蒜,对发酵前后的还原糖、总酸、总酚和蒜氨酸含量进行测定分析,并对黑蒜进行感官评价。结果表明:5种鲜蒜的还原糖、总酸、总酚和蒜氨酸含量存在一定的差异,经制成黑蒜后还原糖含量增加2.45～5.01倍,总酸含量增加5.40～17.77倍,总酚含量增加4.00～10.15倍,蒜氨酸含量则下降2.11～3.24倍。5种黑蒜的还原糖、总酸和总酚的含量差异显著(P<0.05),而蒜氨酸含量苍山独蒜、汉滨独蒜和苍山大蒜间差异不显著(P>0.05),这3种黑蒜与云南独蒜、金乡大蒜间差异显著(P<0.05)。感官品质上独蒜评分高于多瓣蒜。所以,作为直接食用的黑蒜,以独蒜为原料进行加工为宜。

Quality Comparison of Black Garlic Prepared by Five Kinds of Garlic

In order to know about the quality differences of black garlic made of different kinds of fresh garlic. Select five kinds of garlic and ferment them into black garlic through fermentation. Measure and analyze the content of reducing sugar,total acids,total phenols and alliin and evaluate the black garlic by sensory evaluation. The results show that there are differences among the content of reducing sugar,total acids,total phenols and alliin of these five kinds of fresh garlic. The reducing sugar content increases 2.45~5.01 times,the total acid content increases 5.40~17.77 times,the total phenol content increases 4.00~10.15 times and the alliin content decreases 2.11~3.24 times. There are significant differences among these five kinds of garlic in the content of reducing sugar,total acids and total phenols (P<0.05). There is no significant difference in alliin content between Cangshan one-clove garlic, Hanbin one-clove garlic and Cangshan multi-clove garlic (P>0.05). There are significant differences among the three kinds of black garlic and Yunnan one-clove garlic and Jinxiang multi-clove garlic (P< 0.05 ). The quality score of one-clove garlic is higher than that of multi-clove garlic.So one-clove garlic is more suitable to be the material of black garlic which can be eaten directly.