黑蒜
| 此條目可参照英語維基百科相應條目来扩充。 (2020年4月19日) |
黑蒜是一种加工过的大蒜食品。
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製作 编辑
把普通大蒜置于60摄氏度左右高温度的环境下一个月以上直至发生梅納反應制成的，在这一温度下大多数微生物都不能生存，因此这一过程并不是发酵[1]。然而有研究發現生蒜和黑蒜中有抗熱的內共生細菌，有可能也和黑蒜的製作有關[2][2][3]。
質感 编辑
黑蒜没有鲜蒜的刺激性气味，質感较好。
保健功效 编辑
黑蒜是否具有独特的保健功效现在尚不明确[4]。
鲜蒜中杀菌的主要成分大蒜素对温度敏感，因此黑蒜不具有鲜蒜的杀菌功效[5]。
参考资料 编辑
- ^ 云无心. 黑蒜真有神奇功效吗？. 果壳网. 2014-08-18 [2017-01-20]. （原始内容存档于2020-06-13）.
- ^ 2.0 2.1 Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338
. PMID 28990361. doi:10.1002/mbo3.547. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.
- ^ Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.
- ^ 任磊磊. 黑蒜比生蒜贵10倍 专家：营养价值被过分夸大. 新华网. 2014年10月24日 [2017-01-20]. （原始内容存档于2017年6月13日）.
- ^ FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始内容存档于2021-01-16）.
