PREPARATION METHOD OF GARLIC FLOWER STALK HAVING IMPROVED PALATABILITY, ANTIOXIDANT ACTIVITY AND INHIBITION ACTIVITY AGAINST ALPHA-GLUCOSIDASE

摘要

PURPOSE: A production method of a black garlic stalk is provided to ferment a garlic stalk in a specific condition for improving storage quality. CONSTITUTION: A garlic stalk is washed in water for three times before drying at room temperature for 8-12 hours, and cutting. The cut garlic stalk is inserted into a sealed container. The garlic stalk is firstly fermented at 50-55°C for 7-10 days. The fermented garlic stalk is secondly fermented at 60-65°C for 14-20 days. The fermented garlic stalk is dried at 50-60°C for 2-3 days. The sealed container is square stainless. [Reference numerals] (AA) Alpha-glucosidase inhibitory activity (%); (BB) Garlic stalks; (CC) Black garlic stalks; (DD) Processing concentration (ug/mL)