Quality Characteristics of Black Garlic with Differet Processing Procedures
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Abstract:
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.
