Black garlic manufacturers introduce black garlic, which old people love to eat, how effective is it?
Black garlic is obtained by high temperature treatment of garlic.
The sulfide in black garlic is reduced the sugar content is increased, so the taste is good.
There is insufficient evidence on the efficacy of black garlic, but it is still a healthy ingredient.
The retail price of black garlic is about 20-40 a catty. Beware of being fooled.
Garlic is a plant of the Liliaceae family, its spicy taste is "impressive", so many people don't like garlic.
In recent years, a kind of black garlic has gradually become popular in the north. only does it have no garlic flavor, it also has a very sweet taste.
Legend has it that black garlic is a natural fermented health food. Some people even claim that it can cure diseases maintain good health. Many elderly people are eager for it.
How did this thing come , what are its effects?
How come black garlic
Black garlic was introduced Japan South Korea at the beginning of this century. The traditional black garlic processing method (solid-state fermentation) uses high temperature high humidity conditions takes about 2-3 months to ferment.
When viewed the outside, this black garlic usually has a skin on it, which is its obvious feature. Of course, the term "fermentation" may be accurate, because the temperature is too high (60-70 degrees), there is almost no room for microorganisms to perform. In fact, it mainly uses biological enzymes to catalyze chemical reactions of garlic components themselves.
Corresponding to solid-state fermentation is liquid-state fermentation, in which garlic is first made into garlic paste then fermented with some water.
In addition, there are black garlic produced by non-fermentation, which has a simple process high efficiency. For example, steam it at a high temperature of 130 degrees for 1 hour, then bake it at 80-90 degrees for a few hours.
Why is black garlic delicious
If you eat black garlic with your eyes closed, I'm afraid you really can't guess that this is garlic. How can it be delicious?
The color of black garlic comes the "Maillard reaction" of sugars amino acids at high temperature, which produces color components such as melanin. The higher the temperature, the faster darker the color conversion.
In addition, the Maillard reaction produces a series of very complex aromas, so black garlic tastes a bit caramel.
There are two iconic ingredients in garlic, one is volatile sulfur compounds that provide a spicy taste, the other is garlic polysaccharide.
Among them, garlic has a high content of polysaccharides. If water is removed, it accounts for about 80% of the dry weight of garlic. During the fermentation process, part of the garlic polysaccharides are degraded converted into fructose, glucose sucrose, etc., especially the fructose content has increased significantly, so the taste has obvious sweetness.
Protein is also partially degraded, releasing a variety of amino acids, bringing a rich taste.
At the same time, due to the reduction of volatile sulfur compounds, the spicy taste disappears.
The efficacy of black garlic
The "commensurable" feature of black garlic, in addition to being delicious, is antioxidant.
Experimental data shows that compared with fresh garlic, black garlic has a 3-5 times increase of polyphenols. These polyphenols are also brought about by Maillard reaction, its overall antioxidant capacity is increased by more than 10 times.
Different types of garlic can be used to make black garlic, no matter the single head garlic the common garlic clove, there is much difference in composition.
Moreover, fermented black garlic is good. Black garlic produced by thermal processing is even more powerful than fermented black garlic.
Scientists use black garlic to conduct in vitro cell experiments animal experiments find that it may have various effects such as regulating blood lipids, blood sugar, anti-inflammatory, anti-tumor.
However, up to now, Chinese official agencies have approved any health products that use black garlic as the main raw material.
In European American countries, it has obtained clear evidence of efficacy, but it has become a high-end food because of its "exotic color".
In short, black garlic is indeed a kind of food with nutritional value, which can be used to develop various black garlic products, but it will bring you additional "health effects", let alone prevent cure diseases.
The cost of black garlic is high either. The retail price is about 20-40 yuan per catty. If you have an elderly person at home, you can remind you to be fooled.