Constant Temperature and Humidity Black Garlic Fermentation Equipment--90 Days Natural Fermentation 0 Additives
Black garlic is a functional food produced through biotransformation technology with extremely high antioxidant activity.
It successfully presents the benefits of garlic in a gentler, more effective, and more palatable form, representing an outstanding fusion of modern nutrition science and food technology.
Black Garlic vs. Raw Garlic: Comparison Summary
| Feature | Raw Garlic | Black Garlic |
|---|---|---|
| Taste/Aroma | Spicy, pungent, with a strong odor | Sweet and soft, non-spicy, non-pungent odor |
| Core Active Ingredient | Allicin | S-allyl cysteine, polyphenols |
| Antioxidant Activity | Relatively strong | Extremely strong, usually several times that of raw garlic |
| Bioavailability | Some active ingredients are unstable, absorption rate is limited | Active ingredients are more stable, more easily absorbed by the human body |
| Gastrointestinal Irritation | Present; not suitable for those with weak stomachs to consume on an empty stomach | Basically non-irritating, friendly to the stomach and intestines |
| Main Effects | Antibacterial, anti-inflammatory | Antioxidant, immune enhancement, regulation of the "three highs" (high blood pressure, high blood sugar, high cholesterol), anti-fatigue |
How to make black garlic?
Our programmable fermentation machine makes the once time-consuming process of making black garlic simple, efficient, and reliable.
Raw Material Selection: Select garlic with intact skins, plump garlic kernels, and similar size from the same batch.
Four stages are required to produce the finished black garlic.
1. Mycobacterium Activation Stage
Fermentation Stage Time (Hours) Temperature Relative Humidity
First Stage: 30-50 hours, 85°C-95°C, 85% Relative Humidity
Second Stage: 60-110 hours, 65°C-75°C, 85% Relative Humidity
Third Stage: 60-110 hours, 55°C-65°C, 85% Relative Humidity
2. Medium-Temperature Fermentation
Medium-temperature fermentation is performed at a temperature of 50-60°C and a humidity of 85% for 20 days. At this point, the garlic is essentially fermented.
3. Room-Temperature Fermentation
Final fermentation is performed at a temperature of 30°C and a humidity of 50% for 60 days. At this point, the quality of the black garlic meets international standards.
4. Sterilization of the Finished Product
After 90 days of fermentation, black garlic will grow many fungi and is not suitable for storage. Therefore, the finished product must be sterilized.
Delicious food worth the wait
Our black garlic fermentation machine provides real-time fermentation curve analysis and can be equipped with a USB data storage connection upon request.
It also automatically returns to room temperature upon completion of fermentation, ensuring optimal black garlic quality.
