Study On Preparation Of Black Garlic Jam And Its Antioxidant Activity

This paper was about a new jam used black garlic as the main material. The best formula and process flow of black garlic jam was researched while the basic components of black garlic jam were analyzed. Variations of the main indexes of black garlic jam during storage period were studied to establish the dynamic model of life-time prediction during conservation. At the same time, drosophilas were sacrificed as animal model for the research of the antioxidant activity of black garlic jam.Orthogonal design was applied to obtain the best formula of black garlic jam while the results of sensory evaluation were analyzed by fuzzy math comprehensive evalution. The experimental result indicated that the best formula was as follows:the ratio of black garlic juice, solution of sucrose, pectin and citric acid was 100:100:0.18:0.6 and the end of concentration was 50% of soluble solids content.After measuring the core temperature of black garlic jam with the wireless verifieation system, then combining with the results of insulation experiment, it could be found that the reasonable sterilization condition was at100℃ in 27.5 min.By analysis of experimental results, the main components of the black garlic jam were: 40.25% of moisture,48.15% of the total sugar.0.93% of the total acid,3.61% of protein, 0.40% of fat,0.73% of ash.The research about variations of the main indexes of black garlic jam were carried out during 180 day storage period. It showed that microorganisms met the standards, all of the total sugar content, the soluble solids content and sensory quality followed a downward trend while the total acid presented an upward trend.The textural properties of stickness, firmness, viscosity index and consistency showed a descendent tendency at the early period of storage then an increased tendency with the extending of storage time. It was also found that the overall quality of black garlic jam decreased at a faster speed when storaged at higher temperature.The total acid, total sugar, soluble solids and viscosity index were selected to get a fitting GSI curve of black garlic jam during storage period. The result indicated that the changes of the main indexes of black garlic jam followed zero-order reaction. Simultaneously, the dynamic model of life-time prediction of black garlic jam during conservation at room temperature was obtained according to the the GSI curve.A model of drosophilas irradiated by ultraviolet rays was established. Longevity test and antioxidant activity experiments were used to discuss the protected effect and the antioxidant activity of black garlic jam to the oxidative damage induced by UV. Compared with the model group, the life-spans of drosophilas were not obviously improved after adding black garlic jam in the experiment. What was more, black garlic jam treated groups did not cause a significant decrease in MDA content and increase in activities of SOD and CAT, which suggested that black garlic jam didn’t have apparent antioxidative effect on drosophilas under the experimental conditions in this paper.