Study On The Technology Of Fermented Black Garlic Wine

Black garlic is composed of fresh garlic in fermentation under high temperature and high humidity environment of a garlic deep processing of food.Black garlic in machining process not only remove the garlic spicy and garlic smell,also gives the black garlic soft waxy sweet taste and rich nutrition value,but in the process of our processing factory seconds more,caused serious waste.Research shows that black garlic rich nutrition value,high sugar content,in line with the basic conditions for the wine and therefore can be working on a black garlic extraction,expand the types of black garlic deep processing food,promote the development of black garlic food in our country.Larger wine market in China,the sales and profits are at a higher level,and the black garlic extraction as a new type of wine products,have good market prospects,can not only widen the market of black garlic,interests and enhance the value of black garlic.This study takes incomplete black garlic as raw material and closely relates to the production demand.The quality of black garlic wine and the change of its higher alcohol content under the fermentation conditions of different solid-liquid ratio,different fermentation temperature and different yeast types were studied.Studied the different solid-liquid ratio,kinds of different fermentation temperature and yeast fermentation under the condition of black garlic wine quality and the change of higher alcohol content,in the process of fermentation were analyzed by soluble solids,pH,total acid,total sugar,reducing sugar,alpha amino nitrogen,higher alcohols,total phenol,5-results,DPPH and ABTS clearance change law of quality indexes such as,The optimum technological parameters of fermented black garlic wine were determined.The changes of quality indexes such as soluble solids,pH,total acid,total sugar,reducing sugar,α-amino nitrogen,high alcohol,total phenol,5-HMF,DPPH and ABTS clearance rate during fermentation were analyzed,and the optimal process parameters of black garlic fermented wine were determined.The research results are of great significance for guiding the deep processing of black garlic products.The main research results of this experiment are as follows:(1)The effect of different ratio of material to liquid on the quality of black garlic fermented wineThe change rule of physical and chemical indexes of black garlic wine with different ratio of material to liquid during fermentation was monitored,and the influence of different ratio of material to liquid on the quality of black garlic wine was analyzed.The results showed that the smaller the ratio of feed to liquid,the better the quality of black garlic fermented wine.Appropriate reduction of water content would be more conducive to the utilization of nutrients by yeast in the fermentation process of black garlic fermented wine,and promote the formation of better quality of black garlic fermented wine.Combined with sensory evaluation and determination of the content of high alcohol,the optimal solid-liquid ratio of black garlic fermented wine was 1∶12,and the sensory score could reach the highest of 75,the content of high alcohol could reach the lowest of 2.546 g/L,the content of 5-HMF could reach the lowest of 0.173 μg/m L,and the content of total phenol could reach the highest of 46.578 μg/m L.The clearance rate of DPPH ranged from 64.11 to 96.97%,and that of ABTS ranged from 48.55 to66.88%.The quality of black garlic wine reached the best at this time.(2)The effect of different fermentation temperature on the quality of black garlic fermented wineThe changes of physical and chemical indexes of black garlic wine with different fermentation temperatures were monitored during the fermentation process,and the effects of different fermentation temperatures on the quality of black garlic wine were analyzed.The results showed that the higher the temperature,the faster the fermentation speed of black garlic wine,better use of carbohydrate substances to produce alcohol and shorten the fermentation time.If the temperature is appropriately lowered,the black garlic wine can complete the fermentation well and reduce the content of high alcohol.However,when the fermentation temperature is too low,the black garlic wine cannot complete the fermentation well,and the flavor and aroma are insufficient,and the quality of the black garlic wine is not good.Combined with sensory evaluation,the optimal fermentation temperature was 20℃,the highest sensory score was 75 points,the lowest content of high alcohol was 2.356 g/L,the lowest content of 5-HMF was 0.221 μg/m L,and the highest content of total phenol was 46.578 μg/m L.The clearance rate of DPPH and ABTS ranged from 64.11 to 96.97% and 45.17 to 66.88%,respectively.At this time,the quality of fermented black garlic wine reached the best.(3)The effect of different types of yeast on the quality of black garlic fermented wineThe changes of physical and chemical indexes of black garlic wine fermented by adding different kinds of yeast were monitored during the fermentation process,and the effects of different kinds of yeast on the quality of black garlic wine were analyzed.According to the comprehensive analysis of sensory score and higher alcohol content,the best yeast for black garlic wine was W15,under which the sensory score of fermented liquor could reach 75 points,the lowest content of higher alcohol was 2.357 g/L,the lowest content of 5-HMF was 0.173μg/m L,and the highest content of total phenol was 46.5782 μg/m L.The clearance rate of DPPH was 64.61-96.97%,and the clearance rate of ABTS was 44.83-67.42%.The quality of fermented black garlic wine reached the best at this time.(4)The best process parameters of black garlic fermented wineThe study found that the process conditions are black garlic juice ratio 1:12,fermentation temperature 20℃,the quality of black garlic wine is better when W15 yeast is used for 27 days of fermentation.At this time,the sensory score of black garlic wine is 75 points,and the higher alcohol content It was 2.546 g/L,5-HMF content was 0.223 μg/m L,total phenol content was46.578 μg/m L,DPPH clearance rate was 96.97%,and ABTS clearance rate range was 66.88%.