Science and Technology of Food Industry

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Volume 44 Issue 19
Oct.  2023
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HE Junbo, JIA Qingchao. Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(19): 47−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110280.
Citation: HE Junbo, JIA Qingchao. Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(19): 47−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110280.
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Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology

  • School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450000, China

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  • Received Date: November 24, 2022
  • Available Online: July 26, 2023
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    • Abstract
  • Using black garlic, lentinus edodes, and millet pepper as main raw materials, the formulation of black garlic lentinus edodes sauce was studied by single factor, fuzzy mathematical evaluation, orthogonal design, and response surface methodology, and its microbial and physicochemical indexes were determined. With the commercial Zhongjing lentinus edodes sauce and mengshanhong lentinus edodes sauce as the reference, the antioxidant properties were determined and analyzed, and the preservative potassium sorbate was added to investigate the storage time. The results showed that the optimum formula was 20 g black garlic, 21 g lentinus edodes, 3.6 g millet pepper, 6.6 g oil, 3.3 g sugar, 3.3 g onion, ginger and garlic respectively, 13.2 g bean paste, 4.4 g salt and 4.4 g starch. At this time, the sauce products taste sweet and soft waxy, spicy and delicious, bright color, moderate consistency. In the range of 0.05~1 mL/mL volume concentration, the scavenging rate of DPPH• and •OH free radicals was the strongest, which was higher than the commercial Zhongjing mushroom paste and Mengshanhong mushroom paste, with significant difference (P<0.05). The maximum scavenging rate of DPPH• and •OH free radicals reached 98.8% and 75.7% respectively, indicating that the black garlic mushroom paste had good antioxidant properties. 0.04% and 0.05% potassium sorbate were suitable for addition. The physicochemical and microbial indicators of black garlic mushroom paste were in line with the national food pollutant and microbial limit standards.
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