Study On Quality Standard Of Black Garlic

Based on the research of black garlic processing and market conditions in our country,we selected 11 brands of black garlic products, and determined the key indexes of black garlic products, including the content of moisture, reducing sugar, total phenol, amino nitrogen,HMF, and total acid contents and browning intensity. The main results were as follows:1. By researching, the quality indexes of multi petal black garlic products were 40% ?moisture content ? 55%, amino nitrogen content ? 2%, reducing sugar content ? 25%, total acid content ? 4%, total phenol content ? 5000?g/g, HMF content ? 1500 ?g/g and browning intensity ? 70?The quality indexes of single black garlic products were 35% ? moisture content ? 45%,amino nitrogen content ? 2%, reducing sugar content ? 30%, total acid content ? 3%, total phenol content ? 5000?g/g, HMF content ? 3500 ?g/g and browning intensity ? 70?2. The microbial indicators of black garlic, including the total number of colonies, mold,yeast and E.coli were determined. According to experimental results, the number of microbes were less in all black garlic samples, the colony number was less than or equal to 50 CFU/g,mold number was less than or equal to 10 CFU/g, yeast count was less than or equal to 10CFU/g. E.coli was no more than 30 MPN/100 g in all black garlic samples.3. By comparing the experimental results between multi valve products and single black garlic products, it was found the moisture content, amino nitrogen content and total acid content in multi petal black garlic products were higher than that in single black garlic products. But HMF, reducing sugar and total acid contents of single black garlic products were higher than that in the petals black garlic.