black garlic

bulbs black garlic

Black garlic is a food made from fresh raw garlic and fermented in a fermentation box for 15-120 days. It has good antioxidant effect and has certain dietary health care for chronic diseases such as diabetes, hypertension and hyperlipidemia. curative effect.

solo black garlic

Taste
The taste is soft, sweet and sour without irritation, black garlic, without the unique taste of garlic, but exudes a rich aroma that can evoke appetite. In order to keep the garlic granules a lot of moisture, it is kept in a moist state during the whole production process, and its appearance is similar to that of preserved fruit. This is because the protein contained in garlic is decomposed into amino acids, carbohydrates are decomposed into fructose, and the alliin contained in garlic is completely retained after long-term fermentation and aging.

So black garlic tastes sweet and sour, delicious and can also be eaten as a snack or dessert. According to the results of food analysis inspection, the content of amino acids, which are delicious ingredients, is 2.5 times higher than that of ordinary garlic.

After eating black garlic, it is as soft as jelly, and it does not have the unique smell of raw garlic after eating, and it will not cause adverse irritation to the stomach.

Disinfection
The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it can kill dozens of popular viruses and various pathogenic microorganisms. The main ingredient for bactericidal effect is allicin, and there is also a white oily liquid “propylene sulfide” [(CH2CH2 H2)2S]. Even if this allicin is diluted 100,000 times, it can instantly kill typhoid bacillus, dysentery bacillus, influenza virus, etc. The volatile substances, leaching solution and allicin of black garlic have obvious inhibitory or killing effects on various pathogenic bacteria in the test tube. These sulfur-containing compounds also have strong inhibitory and killing effects on spoilage fungi, and their strength is equivalent to or even stronger than that of chemical preservatives, benzoic acid and sorbic acid. It is the strongest antibacterial effect found in natural plants. The bactericidal ability is 10 times that of penicillin.