黑蒜加工过程中风味物质的变化研究

Study on Changes of Flavor Substances during Processing of Black Garlic

通过比较几组黑蒜加工温度控制工艺,选择最佳节能黑蒜生产工艺。并通过测定黑蒜生产过程中不同时期的水分、还原糖、蛋白质、pH值、含硫氨基酸等口感物质,研究黑蒜加工过程中风味的变化规律。

By comparing several groups of technological parameters of black garlic,the best energy-saving production technology of black garlic is obtained.By measuring the content of water,reducing sugar and protein,pH value,sulphur-containing amino acids in different periods of black garlic production,research the changes of flavors during the processing of black garlic.