Solo Black Garlic

1. Basic Description of the Product

Black garlic is made of specially selected garlic by using strictly scientific fermentation technology. The whole progress is garlic’s natural fermentation: first, keep the garlic in the high-temperature and high-humidity fermentation cases for 30 days, then store it at the room temperature for 30-60 days. After fermentation, the color of garlic’s cloves becomes black. (Seen in the following pictures)

2.     Processing Techniques

Black garlic is made of garlic by fermentation. After selecting,  garlic is put into the fermentation cases to ferment. As followings,

2. Nutrient Contents, Property and Shape

(1) Nutrient Contents

Black garlic mainly contains amino acids, polyphenols, protein, vitamins, fat, inorganic nutrients, carbohydrate and many other compositions.

(2) Shape

The appearance of black garlic is just like the garlic bulb. The skin of black garlic is grey or brown and a little rugate. After peeled, it appears like garlic cloves, brownish black or black, rugose and uneven. With a particular black garlic odor, black garlic is soft and tastes sweet and sour.

(3)Properties

The raw material of black garlic is garlic which is the bulb of garlic (Akkuyn Sadtium) of liliaceous plant.

There is no additive or no pigment in the process of fermentation.

There is no residue or no bad breath after eating.

4. Efficacy

As shown from the results of Japanese research, the black garlic is a kind of health food, which has good effects on resisting fatigue, resisting aging, enhancing the body's immunity, curing of the insomnia and the constipation, enhancing the recovery of the diabetics, assisting in the recovery of the weakened, preventing flu and preventing cancer. It is also helpful to adjust blood pressure, blood sugar, blood lipid and cholesterol levels and it improves the recovery of prostate diseases.

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