Research Of Pretreatment Conditions On Processing And Quality Of Black Garlic

In this experiment, garlic from Laiwu is fermented by different pretreatment conditions, and in the browning process we detect the content and mainly change trend of black garlic to study the effects of pretreatment conditions on quality of black garlic. The main results are as follows:1. Effect of freezing treatment on quality of black garlicAfter freezing 30h, garlic is fully fermented, and the main functional material components were determined. Compared with the control group, after freezing pretreatment, garlic cells are broken, and contents of reducing sugar and total phenols are significantly higher by 18.7%,8.6% than normal black garlic. Results showed that freezing pretreatment can improve the antioxidant properties and the quality of black garlic; content of HMF is lower by 59.8% than normal black garlic, the oxidation resistance is insured; at the same time, the toxicity and the bitter taste are reduced, product taste becomes excellent.2. Effect of ultrasonic treatment on quality of black garlicAfter ultrasonic 3h, garlic is fully fermented, and the main functional material components were determined. Compared with the control group, after ultrasonic pretreatment, garlic cells are broken, and contents of reducing sugar and total phenols are significantly higher by 15.9%,7.2% than normal black garlic. Results showed that ultrasonic pretreatment can effectively improve the antioxidant properties and the browning degree and the quality of black garlic; content of HMF is lower, the toxicity and the bitter taste are reduced, product taste becomes excellent.3. Effect of aerobic respiration inhibition treatment on quality of black garlicAfter aerobic respiration inhibition pretreatment, garlic is fully fermented, and the main functional material components were determined. Compared with the control group, after aerobic respiration inhibition pretreatment, contents of main functional material components such as reducing sugar and total phenols are significantly higher by 23.6%,7.4% than normal black garlic. Results showed that aerobic respiration inhibition pretreatment can improve the antioxidant properties and the quality of black garlic; the browning degree will no longer increase at 20d, so as to improve the oxidation resistance of black garlic.