超声波辅助制备低糖黑蒜脯的工艺

Preparation of Preserved Black Garlic with Low Sugar by Ultrasonic Assisted Extraction

为改善黑蒜口感,以黑蒜为原料,采用超声波强化传质制备低糖黑蒜脯。在单因素试验的基础上,采用响应面试验设计对制备工艺中的氯化钙质量浓度、超声时间和浸渍时间3个因素的最优化组合进行研究,建立并分析了各因素与感官得分关系的数学模型。结果表明:通过响应面试验设计与分析显示,建立的回归方程P<0.01,R2=0.981 8,信燥比为15.582,说明所建模型与试验值的拟合度很好,其最佳工艺参数为氯化钙质量浓度0.32%、超声时间26min和浸渍时间5.33h;经试验验证,在此条件下感官得分为89.4,与理论计算值(88.9)基本一致,该条件下的低糖黑蒜脯产品颜色均匀一致,有光泽;块型完整,饱满度好;甜度适中,无异味。

Preserved black garlic with low sugar was produced from black garlic by ultrasonic-assisted extraction to improve taste of black garlic.The optimum combination of CaCl2 mass concentration,ultrasonic time and soaking time was studied by Box-Behnken design based on the single-factor test and the mathematic model was established to analyze the correlations between sensory score and different factors.Results：P,R^2 and Adeq.Precision of the established regression equation is〈0.01,0.9818 and 15.582 respectively,which indicates that the fitting degree between the model and tested values is higher.The sensory score of the preserved black garlic under the optimum technological combination of 0.32% CaCl2 concentration,26min ultrasonic time and 5.33 hsoaking time is 89.4,which is basically no difference with the theoretical calculating value（88.9）.The preserved black garlic produced under the optimum technological conditions is of uniform color with glossy,integrity,good plumpness,moderate sweetness and no abnormal odour.