本文以金乡新鲜大蒜为实验材料，首次采用-18 ℃低温冷冻预处理与变温发酵相结合的工艺制得黑蒜。通过黑蒜总色差、含水量、质地、还原糖含量、总酚含量、游离氨基酸含量的测定、挥发性活性物质的鉴定以及感官指标评价，比较新工艺试验黑蒜与三种传统工艺制得的市售黑蒜产品品质差异。结果表明：结合冷冻预处理的新工艺不仅将大蒜的发酵周期由传统的60~90 d缩短至15 d，而且无论是感官品质、还是营养品质均达到或优于市售传统发酵黑蒜。试验黑蒜还原糖、总酚、游离氨基酸的含量分别可达到(48.50±0.44)×10-2 g/g、10.44±0.53 mg/g、(54.90±0.61) ×10-2 mg/g，并且试验黑蒜17种氨基酸和挥发性活性物质含量均达到或优于市售黑蒜。黑蒜发酵新工艺不仅实现了黑蒜发酵周期的缩短，而且保证了黑蒜成品的质量品质，具有可行性。研究结果为我国黑蒜加工工业化生产提供一定理论依据。

In this study, fresh garlic from Jinxiang was fermented to black garlic by -18 ℃ pretreatment combined with variable temperature fermentation for the first time. The total color difference, water content, texture, reducing sugar content, total phenol content, free amino acid content, volatile components and sensory indexes of black garlic were determined in order to compare the quality characteristics of lab-prepared fermented black garlic (FBG) and three kinds of commercial black garlic made by traditional processing. The results indicated that the fermentation period by the new processing method with frozen pretreatment decreased, which was shortened from 60~90 days to 15 days and FBG made by the new processing method was similar or better than the commercial black garlic by traditional processing in terms of sensory indexes, nutrition and functional components. The reducing sugar content, total phenol content, free amino acid content of FBG reached to (48.50±0.44)×10-2 g/g, 10.44 ± 0.53 mg/g, (54.90±0.61) ×10-2 mg/g, respectively, by the new method. At the same time, the contents of 17 kinds of amino acid and volatile components are equal or higher than those of the commercial black garlic. Therefore, the new processingtechnology for FBG shortened the fermentation period, and ensured the quality of black garlic products. These results provided references for black garlic processing industry in China.

山东省现代蔬菜产业技术体系（SDAIT-02-022-12）