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Processing And Application Of Black Garlic
Jan 15, 2018

Black garlic, without the peculiar taste of garlic, but exudes a strong scent that can arouse the appetite. In order to keep the garlic granules a lot of moisture, all the production process to maintain a moist state, it looks similar to the fruit. Because the protein in the garlic is decomposed into amino acids after prolonged fermentation and ripening, carbohydrates are broken down into fructose and the garlic contains the garlic acid intact. Black garlic is sweet and sour, tasty, and can be eaten as a snack or dessert. The results of food analysis showed that the content of amino acids as delicious ingredients

Black garlic is 2 more than normal garlic. 5 times times. And after eating has not eaten raw garlic peculiar smell, at the same time does not have the gastrointestinal undesirable stimulation. Fermented black garlic production method: with fresh raw garlic, with skin placed in the high temperature and humidity of the fermentation tank natural fermentation 60-90 days.

Note: Please choose a complete, not peeled, full, not mold point of garlic, because the fermentation of garlic quality requirements are very high. Containers preferably with glass or ceramics, do not use plastic, or black garlic may have a smell, plastic chemicals may also enter the black garlic.