Nutritional status of non-fermented black garlic

Garlic is the bulb of Liliaceae onion. It is a special agricultural product and traditional seasoning in China. It has a long cultivation history, large cultivation area, and high yield. The Compendium of Materia Medica records: Garlic can be disinfected, wind and cold, spleen and phlegm, detoxification and swelling. Garlic has a variety of chemical components, including amino acids, enzymes, proteins, sugars, and trace elements. The strong pungent odor and spicy taste of fresh garlic have become a bottleneck in the development of the garlic industry, and it has also promoted the vigorous development of the garlic processing industry.

At present, domestic garlic processing products mainly include dehydrated garlic products, fresh-keeping products, quick-frozen products, pickled products, black garlic and the like. Among them, black garlic began in Japan, and it has set off a boom in the field of garlic processing products, which has made the garlic processing industry have a broader prospect. Compared with garlic, black garlic is dark brown and has better sensory. Its entrance is soft and sweet, and it is elastic. Its polyphenol content is increased by more than 5 times, and its superoxide dismutase (SOD) activity is increased by more than 10 times. Black garlic also has anti-cancer, anti-inflammatory, anti-aging, blood sugar lowering, and enhanced immunity. At present, the production process of black garlic at home and abroad adopts fermentation methods, but these processes require multi-stage temperature change and control the humidity conditions of fermentation, the process is complicated, and the equipment requirements are high; or the process of soaking, adding lactic acid or garlic essential oil is required, The operation process is complicated, the product cost is high, and the fermentation cycle is long, the production efficiency is low, and the energy consumption cost is high. At present, there is no report on the preparation of black garlic by non-fermentation high temperature and high-pressure method. This study reports the preparation process of non-fermented black garlic, and the amino acid content, total phenolic content and antioxidant activity of its product (non-fermented black garlic). The activity was studied.

Nutritional status of non-fermented black garlic

This study is aimed at the problems and limitations of the current fermentation process of black garlic at home and abroad. The preparation process of non-fermented black garlic and the amino acid content, total phenolic content and antioxidant activity of non-fermented black garlic and garlic were reported. A comparative study was conducted with fermented black garlic.

For the production process, the non-fermentation method has a shorter processing time; the non-fermentation method takes only 1 d time compared to the processing time of the fermented black garlic for 10 days. This also means that the non-fermentation method has obvious advantages in terms of production cost and processing amount compared with the fermentation method.

Based on the quality of its products, a comparative study was conducted on amino acid content, total phenolic content and antioxidant capacity. Amino acids are not only an important class of nutrients, but individual amino acids have been shown to have special functions. In comparison, both the total amino acid content and the monomeric amino acid content, non-fermented black garlic has a higher content than fermented black garlic and garlic, indicating that non-fermented black garlic has higher nutritional value. Polyphenols have a strong antioxidant effect and are called “seventh nutrients”, including flavonoids, tannins, phenolic acids, and anthocyanins. The experimental results show that the total phenolic content of fermented black garlic is more than twice that of garlic, and the total phenolic content of non-fermented black garlic is 2 times higher than that of fermented black garlic, which is more than 5 times that of garlic, which also indicates that Fermented black garlic has better antioxidant capacity, and DPPH free radical scavenging experiment results also prove this point. At the same concentration, the DPPH free radical scavenging ability of non-fermented black garlic is nearly twice that of fermented black garlic. It is more than 3 times that of garlic.

Nutritional status of non-fermented black garlic

In summary, compared with fermented black garlic, non-fermented black garlic has a simpler processing technology, shorter processing time, lower cost, higher nutritional value, and higher antioxidant capacity. A good direction of garlic processing.