Studies On The Processing Technology Of Black Garlic

Garlic(Allium Sativum L.) was the perennial herb of lily family. The bulb of the garlic had a very high nutrition value. It contained 17 types of amino acids, various vitamins, all kinds of trace elements and 35 kinds of sulfur-containing organics. In the meantime, it exhibited strong anti-oxidant activity and physiological activity. In addition, the substance played an important role in reswasting the dwaseases which included the atherosclerosis, coronary dwasease, tumors and cancer, thrombus, senile degenerative dwaseases and the other oxidative-damaged dwaseases. However, the irritative flavor and the spicy flavor exwasting in the garlic were unaccepted for people to eat. What's more, it could damage people's gastrointestinal mucosa if they att it excessively. Under the condition, we developed the black garlic which was a deep-processing product to solve the problem of stink, and it also had the function of strengthening the original physiological activity. In the experiment, Lai Wu garlic was used as the raw material, through the method of pretreatment, and the garlic was aged in different temperature to monitor the variation of some relevant substances. Then through combining the data with the results of the sensory evaluation, it could confirm the best technological parameter of black garlic. Primarily results were as follow:1. The determination of the effective temperature rangeUnder the temperatures of 70℃, 80℃, 90℃, we separately explored the mutative content of the total polyphenols, the soluble-reducing sugar and the dwassociative amino acids. And the experiment had confirmed the aging time range of blackening was 70℃: 0~30d, 80℃: 0~10d and 90℃: 0~5d. From the research, we found that under the effective range of aging time of 70℃, the highest content of the total polyphenols was 1754.96μg/g, the highest content of the soluble-reducing sugar was 63.62g/100g, and the highest content of HMF was 4296.31μg/g. Under the effective range of aging time of 80℃, the highest content of the total polyphenols was 1648.14μg/g, the highest content of the soluble-reducing sugar was 60.22g/100g, and the highest content of HMF was 17961.56μg/g. Under the effective range of aging time of 90℃, the highest content of the total polyphenols was 1330.99μg/g, the highest content of the reducing sugar was 66.03g/100g, and the highest content of HMF was 20056.93μg/g.2. The determination of the optimum pretreatment temperatureAfter the process of pretreatment, this experiment explored the mutative content of the total polyphenols, the soluble-reducing sugar and the amino-acid nitrogen under the room temperature, 40℃, 45℃, 50℃and 60℃. We finally confirmed the optimum pretreatment temperate was 45℃, and the optimum pretreatment time was 100~150h.3.The determination of the optimum temperature combinationsBased on the single-factor experiment of Temperature and pre-treatment experiment, garlic was ripened at various temperature combinations. The optimum technological conditions were shown below: first step, the galic was determined under freezing for 30h; second, the galic was determined uner 45℃for 100~150h; third, the galic was determined at 70~80℃and certain humidity for 120~150h; forth, the galic was determined at 60~70℃and certain humidity for 200~300h; fifth, the galic was determined at 45℃and certain humidity for 100~120h.