Optimization Of Garlic Fermentation Based On Garlic Polysaccharide And Its Condition

Garlic polysaccharides(GPs)is a high-polymerization macromolecular inulin-type heteropolysaccharide linked by ?-2,1-D-and ?-2-6-D-fructofuranoside in garlic.GPs are widely used in the food and health care industry due to their excellent physical and chemical properties and pharmacological activities.This research uses garlic as raw material.The extraction,the enzymatic hydrolysis and the fermentation conditions of the garlic polysaccharides were determined.At the same time,the sensory evaluation of the garlic wine was carried out.Objective to provide theoretical and experimental bases for the industrial production of garlic wine.The main research results are as follows:1.Enzymatic extraction is used to obtain crude GPs from fresh garlic.The both enzymes,pectinase and cellulase,was added to 2.0% of the extraction buffer.The all extraction conditions of GPs were optimized by the single factor and response surface method.The results showed that the effects of temperature,ratio of material to liquid and extraction time on the extraction rate of GPs decreased in turn.The optimal extraction conditions of GPs were as follows: temperature 55?,ratio of material to liquid 1:8.3,extraction time 95 min.Under the above extraction conditions,the extraction rate of GPs can reach 27.81%.2.It was found through experiments that the ability of microorganisms in distiller's yeast to hydrolyze GPs was insufficient.Therefore,enzymatic hydrolysis was used to generate sufficient reducing sugar to maintain subsequent fermentation.It was found that the hydrolysis activity of exo-glycanase and sucrase was similar in terms of enzymatic hydrolysis conditions such as reaction temperature,time,p H and GPs concentration.Taking into account the industrialization cost of the two enzymes,this study set the optimal enzymatic conditions for the hydrolysis of GPs by sucrase.The effects of enzymatic hydrolysis p H,enzyme addition,GPs concentration and enzymatic hydrolysis temperature on the hydrolysis of GPs by sucrase were decreased.The final enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis temperature 40?,enzymatic hydrolysis p H 5.0,GPs concentration 105 mg/m L,and the amount of sucrase is 2.55%.Under the above experimental conditions,the hydrolysis rate of GPs can reach 85.33%.3.When the conditions of TLC separation were explored,the developing agent D:glacial acetic acid: chloroform: water = 7:6:1,the loading amount was better at 15 u L,and the sample was spot-like with no tailing phenomenon.Before the enzymatic hydrolysis,GPs had no monosaccharide component,and there were few disaccharide components which were probably produced by self-hydrolysis.The products after enzymatic hydrolysis were mainly fructose,containing a small amount of glucose component,and no galactose component was detected.4.Analysis of the changes of sugar and glucose before GPs enzymatic hydrolysis by HPLC showed that the GPs existed in the form of polymer before enzymatic hydrolysis,only a small amount of naturally hydrolyzed fructose components,and no glucose component was detected.The fructose content after enzymatic hydrolysis was2.142 mg/m L,which was 18.87 times that before enzymatic hydrolysis,which produced 49.842 ug/m L of glucose,and the ratio of fructose to glucose component was42.97:1.5.According to the national standards related to garlic wine,alcohol and formaldehyde were used as indicators.The orthogonal optimization was used to optimize the fermentation conditions of garlic wine.The fermentation conditions were determined by the range and variance analysis: temperature 25 ?,initial p H 5.0,Saccharomyces cerevisiae(SY)addition 0.06%,sugar 25° Brix.Under the above experimental conditions,the alcohol concentration was determined to be 372.10mg/m L,and the formaldehyde content was 1.56 ug/m L.6.Preparing the finished garlic wine under optimized conditions.The test results showed that the ethanol content was 350.80 mg/m L,the formaldehyde content was1.39ug/m L,the acidity was 4.08 mg/m L,and the residual sugar content was 1.65mg/m L.After sensory evaluation,the final color score was 12.76,the clarity score was23.62,the aroma score was 23.84,the mouth score was 22.44,and the total score was82.66.The finished garlic wine prepared in this study has an alcohol content of 350.80mg/m L,which is higher than the similar alcoholic content of the semi-fermented method of 202.79 mg/m L,and has a more mellow taste.The formaldehyde content is1.39ug/m L,which is lower than the limit of 2ug/m L of GB/T2758-2012,which is in line with the national hygienic standard for fermented wine.The acidity is 4.08 mg/m L,and the residual sugar content is 1.65 mg/m L.The acidity and sugar content are favorable for post-fermentation and preservation of garlic wine.In addition,the detailed ingredients and health benefits of garlic wine prepared by fermentation of garlic polysaccharides need further study.