Black garlic fermentation equipment processing black garlic process introduction

When processing black garlic, what kind of black garlic fermentation equipment processing and the fermentation process is very important. So, what are the changes in the nutrients of garlic during the processing?

Introduction of the processing process of black garlic

Black garlic is a food made by sterilizing and packaging fresh raw garlic and then peeling it in a high-temperature and high-humidity black garlic equipment for 60-90 days. After the fermentation, the whole garlic clove will change from white to black, so it is called black garlic. Black garlic is a natural health food.

Black garlic uses the national patent bio-fermentation technology, dry fermentation, in the absence of any food additives, the long-term enzymatic fermentation of selected high-quality garlic, so that the quality of ordinary garlic changes. Black garlic equipment

Introduction of the processing process of black garlic

After fermentation, the texture of the garlic changes from crispy to sweet, and the taste is sweetened from spicy to sweet, with a fruity shape. The palate is soft, sweet and sour, and has no garlic. The spicy smells that make people feel irritated are gone. The original smell of garlic is gone, and it is not irritating to the stomach. It is basically acceptable to everyone, and can even be used for desserts after meals.

Introduction of the processing process of black garlic

The above is the basic process of black garlic processing, and the nutrients formed during the processing. I hope that the above introduction will give you a better understanding of this product.