嗜热链球菌对液态发酵黑蒜品质的影响

Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic

目的:以新鲜大蒜为原料制备液态黑蒜,研究嗜热链球菌对液态黑蒜品质的影响。方法:新鲜大蒜于180℃高温下进行蒜氨酸酶灭活,而后破碎加入嗜热链球菌,以未添加嗜热链球菌的灭酶破碎大蒜(空白)为参照,研究嗜热链球菌比例、不同蒜氨酸酶灭活时间及二者共存时间对制备液态黑蒜品质的影响。结果:大蒜高温以灭活蒜氨酸酶的时间最优为9 min,加入嗜热链球菌比例最佳为5%,嗜热链球菌与灭酶破碎大蒜共存时间最优为32 h,80℃恒温恒湿发酵箱中发酵所需时间为15 d,各品质指标达到黑蒜发酵标准,相比于空白,此时液态黑蒜总酚含量是其2倍、总酸含量是其1.9倍、还原糖含量是其1.3倍、DPPH·清除率和·OH清除率分别是其1.5倍和1.46倍。结论:嗜热链球菌可促进黑蒜发酵,提升黑蒜品质指标,缩短发酵时间,具有较大应用前景。

Objective:Liquid black garlic was prepared from fresh garlic and the effect of Streptococcus thermophilus on the quality of liquid black garlic was studied.Methods:Fresh garlic was inactivated with alliinase at 180℃,then broken and added with Streptococcus thermophilus.Using the inactivated garlic without Streptococcus thermophilus(blank)as reference,the effects of Streptococcus thermophilus ratio,different alliinase inactivation time and their coexistence time on the quality of liquid black garlic were studied.Results:The optimal time for inactivating allinase in garlic at high temperature was 9 min,the optimal proportion of Streptococcus thermophilus was 5%,the optimal coexistence time of Streptococcus thermophilus and inactivated crushed garlic was 32 h,and the fermentation time required in a constant temperature and humidity fermentation tank at 80℃was 15 d.All quality indexes reached the fermentation standard of black garlic.Compared with blank black garlic,the total phenol content of liquid black garlic was 2 times,the total acid content was 1.9 times,the reducing sugar content was 1.3 times,the DPPH·clearance and·OH clearance were 1.5 times and 1.46 times,respectively.Conclusion:Streptococcus thermophilus can promote the fermentation of black garlic,improve its quality indicators,shorten fermentation time and have great application prospects.