We are black garlic machine manufacturer. The Black garlic making machine is used to make fermented black garlic production equipment. If you want to do black garlic business, a black garlic making machine is essential. Can produce large amounts of high-quality black garlic.
Black garlic is a food processed through special technology. Due to its sweet and sour taste and high nutritional value, it has been selling well in the market in recent years.
Black garlic is a food made from fresh raw garlic, which can be fermented for 60 to 90 days in a fermenter with high temperature and humidity to make it naturally fermented. Black garlic retains the original ingredients of raw garlic and plays a huge positive role in enhancing human immunity, relieving human fatigue and maintaining human health. Moreover, its taste is sweet and sour, without the taste of garlic after eating, it is a quick-acting health food.
How to make black garlic?
To make high-quality black garlic, five consecutive steps need to be followed.
Selection and processing of garlic: It is usually necessary to select raw garlic with intact skin and intact granules for fermentation.
The temperature of garlic: The temperature of garlic is usually higher than 5 degrees Celsius. Under such temperature conditions, garlic is easy to lose water and wither, and the growth rate of microorganisms is relatively fast, and the storage life is shortened. If fermentation cannot be carried out as soon as possible, qualified garlic should be stored under refrigeration at a temperature of 0 to -1 degrees Celsius and a humidity of 70% to 80%.
When soaking and cleaning raw garlic, it should be washed in accordance with national water standards. It is best to use a vegetable washing machine to clean, so as not to damage the skin of garlic. The rinsing time is about 1 minute, and the rinsing time is too long. Too much humidity in garlic skin is not conducive to fermentation. Soak garlic to dry the moisture and fermentation of the skin.
Then, according to the size of garlic, the fermentation is divided into different specifications: medium temperature fermentation and normal temperature fermentation.
Medium temperature fermentation
The garlic fermentation at this stage is carried out for 20 days under medium temperature fermentation at a temperature of 50 to 60°C and a humidity of 85%. At this time, garlic has basically fermented.
Room temperature fermentation
The final fermentation was carried out under fermentation conditions at a temperature of 30°C and a humidity of 50% for 60 days. At this time, the quality of black garlic has reached international standards.
Finished product sterilization and packaging
Black garlic usually reproduces many fungi after 90 days of fermentation, so it should not be stored and packaged directly. Therefore, we must sterilize the final product and then package it in the warehouse.