The Research Of Characteristics Components And Fermentation Process In The Fermented Garlic

The fermented garlic is a kind of garlic deep processing product which is made from garlic being fermented in the high temperature and high humidity fermentation tank for 15 days during which mailard reaction happens.Thus,the fermented garlic is also called the black garlic.Compared with fresh garlic,the black garlic appears bright dark,feels soft and tastes sweet and sour.At the same time,its SOD activity is 10 times higher than garlic and antioxidant activit is 5 times higher than garlic as well as it has no spicy and garlic smell.As a new kind of healthy food,the black garlic can reduce fat and blood sugar,stand up to bacteria and cancer.As a result,it can add the vaule of garlic and extend its industrial chain.However,the mechanism of the garlic browning and the quality forming regularity is unknown.What's more,the specific substance contributing to its function is unclear.In this sense,it is vital to look into the component and mailard reaction in the black garlic so as to control its fermentation process and form good flavor.Meanwhile,it has a scientific guiding significance to improve the economic benefits and promote a harmonious society.The research focused on the analysis of the components in black garlic in order to determine the characteristics components.Based on the characteristics components,the influence of pretreatment methods,fermentation temperature and fermentation humidity was studied.Then,the optimal fermentation conditions were determined by Response Surface Methodology in order to control the content of characteristics components in black garlic reasonably.Furthermore,the evaluation standard was made to normalize its producing.Finally,the black garlic maillard reaction simulation system was established to study its specific contribution to the quality formation of black garlic by analyzing its reaction products with GC.The results were as follows:1.The characteristics components in black garlic were moisture,reducing sugar,acids material,polyphenols and 5-HMF.2.Low temperature freezing and high temperature boiling could promote the accumulation of reducing sugar and formation of acids materialand polyphenols.Low temperature freezing could reduce 5-HMF while pretreatment methods had no influence on moisture.As the fermentation temperature rose,moisture and reducing sugar would decrease,total acids content and 5-HMF would increase,total polyphenol content would increase until decrease.As fermentation humidity rose,all the characteristics components would increase except acids materialand.Fermentation humidity had no influence on total acids content.3.The regression mode was established between pretreatment methods(A),fermentation temperature(B)and fermentation humidity(C)for the fermentation process of black garlic by Response Surface Methodology.The optimal fermentation conditions were manufactured by Response Surface Methodology that the pretreatment method was low temperature freezing,fermentationtemperature was 71.5 ?,fermentation humidity was 47.1%,the sensory score of which was 97.8.4.The evaluation standard of black garlic was made by Quantile Method whose indexes were that 38%<moisture<50%,reducing sugar>31%,2.9%<total acids content<4.6%,total polyphenol content>9.7 mg/g,5-HMF content<15.12 mg/g.5.Mailard reaction was proved to be the key reaction in fermentation of black garlic.Its reaction products were ketone,aldehyde,ester and melanoidin such as furan,thiophene etc,which kept consistent with volatile flavor substances in black garlic.Thus,mailard reaction devoted great contribution to the volatile flavor of black garlic.