Regardless of whether single headed garlic or multi petal garlic is produced and processed into black garlic, there is no significant change in total sulfur content, while allicin, DADS, and DATS components are reduced, while S-AC components are increased. Compared with clove garlic without production and processing, there was no significant difference in total sulfur, DADS, and DATS composition, except for slightly higher allicin content. After production and processing into black garlic, the allicin, DADS, and DATS components of single headed garlic are all higher, while there is no significant difference in S-AC components between the two. The black garlic produced by dry heating method has higher content of allicin, DADS, and DATS compared to the black garlic on the market, while the S-AC content is lower.
Detection of ingredients in black garlic using different production and processing methods
Dehydrated Garlic Slices: After preparing black garlic, the volatile sulfur compounds such as allicin, diallyl disulfide, and diallyl trisulfide decrease, leading to a decrease in stimulating taste. During the entire process of production and processing heating up, allicin is partially degraded, the allicin content is reduced, and the water-soluble sulfur content compound S-AC content is increased, which is 5-6 times the solution. After production and processing into black garlic, the allicin content decreased by 95%. In this study, dry heat treatment was used to extract black garlic, resulting in a 52.2% decrease in allicin content and preservation of a significant amount of allicin. The black garlic obtained by dry heating not only eliminates the spicy food taste, but also appropriately preserves diallyl trisulfide. The content of diallyl disulfide and diallyl trisulfide significantly decreased.
Dehydrated garlic slices: Compared with garlic solution, black garlic prepared by dry heating process has significantly increased total sugar content and anthocyanin like compound content, with total sugar content about 1.5 times that of garlic solution, and anthocyanin like compound content about 6 times that of garlic solution; The antioxidant capacity is significantly improved, about 3-9 times that of garlic, which can solve garlic problems; The increase in the composition of S-allyl compounds is about 3-4 times that of garlic solution; The content of allicin, diallyl disulfide, and diallyl trisulfide decreased, while the total sulfur content showed no significant change.
Compared with the black garlic on the market, the black garlic prepared by dry heating has a lower total sugar content and higher anthocyanin compound content, which is about 1.8 times that of the black garlic on the market, and has higher antioxidant capacity; There was no significant difference in total sulfur content, with lower S-AC components and higher levels of allicin, diallyl disulfide, and diallyl trisulfide. The diallyl trisulfide content was about 6-7 times that of black garlic on the market, and no diallyl disulfide component was detected in black garlic on the market. The black garlic produced by dry heating method not only eliminates the irritating taste, but also appropriately preserves biologically active sulfur compounds. The anthocyanin like compound composition increases, and the antioxidant ability significantly improves, giving the black garlic product higher nutritional components. Research has shown that using dry heating to prepare black garlic has improved the quality and efficacy of black garlic products. It has extremely important scientific and practical significance in promoting the generation of its functional compounds, promoting the research of black garlic processing technology, and improving the various functional components in black garlic. In addition, the dry heating method for preparing black garlic shortens production and processing time, reduces energy consumption, and can be used for the production and efficacy characteristics of black garlic
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