Black Garlic Products From Manufacturers
Black garlic is fermented black garlic. It is a healthy and healthy food made of high-quality fresh garlic and fermented in a professional fermentation box for 60-120 days without adding any food additives.
Black garlic does not contain any additives and improves the antioxidant and anti-acidification components of raw garlic, and converts the protein of raw garlic itself into 18 kinds of amino acids required by the human body. Vitamins, polypeptides, polyphenols, active SOD, fructose, dietary fiber and other nutrients in black garlic play a positive role in enhancing human immunity, strengthening stomach and liver, and improving sub-health.
At present, black garlic, as a new high-quality nutritious food material, has various degrees of development and demand in beverages, alcohol, leisure food, and advanced Western food. It is a fast-acting health food. Loved by people.
There are also many key points in the processing of black garlic that should be paid attention to. The following black garlic manufacturers will give you a detailed explanation.
1. The fresh garlic used for black garlic processing should be fine, unpeeled, plump, and not moldy.
2. The multi-lobed black garlic heads should be cleaned for one minute before processing, and then placed in a centrifugal dehydrator to dry, and then placed in a ventilated and dry environment for 4 to 6 hours, and then classified and selected.
3. In order to prevent the garlic from losing water and wilting, the garlic that has passed the inspection should be stored in a cold storage with a temperature of -1~0℃ and a humidity of 70%~80%.
4. Multi-lobed black garlic manufacturers suggest that you should use glass or ceramics for the fermentation of black garlic, do not use plastic products, it is very easy to have odor, and the garlic must be placed in a fermenting container.
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