Black garlic wholesale manufacturers tell you what black garlic is
Garlic is a special kind of garlic, but the product of ordinary garlic after special processing. Its history is very short. It has been invented by the Koreans for only ten years. The legendary "health function" of garlic is attractive to many people. In addition, the flavor taste of garlic have been improved, more importantly, the "active ingredients" have increased. Black garlic has achieved considerable success in the market. . South Koreans even opened a company in the United States to sell black garlic products, the products still have a market appeal.
The production of black garlic is complicated, but very long. Simply put, it is to heat fresh garlic under high temperature humidity conditions for more than one month, even as long as two three months. Including some scientific documents, many places refer to this process as "fermentation" when introducing black garlic. Some people think that this is a misnomer, because the temperature at which black garlic is made is around 60°C even higher, it is difficult for various microorganisms to grow at this temperature. Therefore, they believe that this process does involve the participation of microorganisms, the main change is "non-enzymatic browning" oxidation caused by long-term heating at low temperatures. This process is a bit similar to the "worry red" of black tea.
Black garlic, also known as fermented black garlic, is a food made fresh raw garlic fermented in a fermentation tank for 60 to 90 days. The black garlic has a high content of trace elements has a sweet sour taste without garlic flavor. With anti-oxidation anti-acidification effects, it is especially suitable for people with three highs cancer patients. The super high nutritional value of black garlic its "sweet, soft glutinous" taste are gradually being recognized recognized by people, it is gradually moving into common people's lives. There is no smell of garlic after eating, which is available in ordinary garlic.
Black garlic, also known as black garlic, fermented black garlic, black garlic, is a food made fresh raw garlic, fermented in a high-temperature high-humidity fermentation box for 60 to 90 days, allowed to ferment naturally. On the basis of the original ingredients functions of raw garlic, the antioxidant anti-acidification effects of raw garlic have been increased dozens of times, the protein of raw garlic itself has been converted into 18 kinds of amino acids necessary for the human body every day. Absorption plays a huge positive role in enhancing human immunity, restoring body fatigue, maintaining human health. It also tastes sweet sour, has no garlic smell after eating, does get hot. It is a quick-acting health food. We know that garlic itself is a very good health food, the effect of black garlic is even more amazing. It has very significant prevention treatment effects on diabetes, hypertension, hyperlipidemia, cancer.
Black garlic has a very high nutritional value. The inspection report of the inspection agency shows that per 100g of fresh garlic, the water content is 63.8g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, 0.8mg niacin, 7mg vitamin C, in addition to magnesium other trace elements, these are indispensable nutrients for the human body. black garlic per 100g contains 43.6g of water, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., which can be seen Compared with garlic, black garlic has a significant reduction in moisture fat, a significant increase in trace elements, while protein, sugar, vitamins, etc. are at least twice as much as garlic. Therefore, black garlic is rich in human essentials can improve functions The nutritional content.
Sweet sour taste without irritation
Black garlic does have the unique flavor of garlic, but exudes a strong fragrance that can arouse appetite. In order to keep a lot of moisture in the garlic granules, the whole process is kept moist, its appearance is similar to preserved fruit. This is because the protein contained in garlic is broken down into amino acids carbohydrates are broken down into fructose after a long period of fermentation maturation, the alliin contained in garlic is completely retained.
So black garlic tastes sweet sour, delicious, can also be eaten as a snack dessert. The results of food analysis inspection proved that the content of amino acids, which is a delicious ingredient, increased by 2.5 times than ordinary garlic.
Black garlic is as soft as jelly when eaten in the mouth, it does have the peculiar smell of raw garlic after eating, it will cause adverse gastrointestinal irritation.
Through fermentation, the medicinal effect of garlic is enhanced. After fermentation maturation, black garlic has a health effect that far exceeds that of ordinary garlic. Especially its powerful effect of regulating blood circulation antioxidant power. Although these effects can also be achieved by ordinary garlic, black garlic produces new ingredients on the basis of strengthening the original inherent strength of ingredients during the fermentation maturation process, its health effects become more powerful. Sterilize build a disease prevention wall.
The allicin contained in black garlic has a broad-spectrum antibacterial effect, it has a killing effect on dozens of epidemic viruses a variety of pathogenic microorganisms. The main bactericidal ingredient is allicin, there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S]. This allicin can kill typhoid bacilli, dysentery bacilli, influenza viruses, etc. instantly even if diluted 100,000 times. The volatile substances, extracts allicin of black garlic have obvious inhibitory killing effects on a variety of pathogenic bacteria in the test tube. These sulfur-containing compounds also have a strong inhibitory killing effect on spoilage fungi, their strength is equivalent to even stronger than the chemical preservatives benzoic acid sorbic acid. They are one of the strong antibacterial effects found in natural plants.
Experiments have shown that the fat-soluble volatile oil in black garlic can significantly improve the phagocytic function of macrophages enhance the immune system. Allicin has the function of activating the cell membrane composed of glycolipids, can improve its permeability, strengthen the cell metabolism, increase vitality, strengthen the body's immunity. Lysine serine have the function of improving immunity, vitamin C can also enhance the body's immunity. The zinc contained in black garlic participates in the synthesis of hormones improves the body's immunity.
Strongly regulate blood sugar levels.
Black garlic can affect the synthesis of glycogen in the liver, reduce blood sugar levels increase plasma insulin levels. Among them, allicin can reduce the blood sugar level of normal people. Black garlic also contains S-methylcysteine sulfoxide S-allylcysteine sulfoxide. This sulfide can inhibit G-6 -P enzyme NADPH prevents insulin destruction has the effect of lowering blood sugar. The allyl disulfide in black garlic also has this effect. The alkaloids contained in black garlic also have components that lower blood sugar increase insulin. More importantly, it has no effect on normal blood sugar. Glycine lowers the blood sugar level prevents diabetes. Isoleucine has the function of promoting insulin secretion regulating blood sugar.
In animal experiments, the researchers used 25g black garlic juice to feed rabbits for glucose tolerance test. The blood sugar drop value of the black garlic group was 12.4%±1.2%, the distilled water control group was 1.8%±0.5%, indicating that black garlic is effective Control blood sugar has obvious effect. They also ingested black garlic extract orally to rats with diabetes caused by alloxan, which also showed that black garlic has a hypoglycemic effect. After 2 hours of ingestion, its blood glucose concentration decreased by 17.9% to 26.2%.
The ability of black garlic to regulate blood sugar is a simple control, but it protects insulin actively converts sugar into energy, so that people with diabetes have the same sugar-reducing ability as ordinary people, rather than drugs for lowering blood sugar, which determines that black garlic is extraordinary Comparable efficacy of hypoglycemic products.
According to Chinese medicine, black garlic has the functions of nourishing the kidney regulating the liver. Scientific analysis proves that black garlic can only enhance human immunity, but also has a health care effect on people with high blood sugar, high blood fat, high blood pressure, insomnia, constipation so on.
Production Method;
Use fresh raw garlic, put it in a high-temperature high-humidity fermentation tank, ferment it for 60 to 90 days.
Someone makes it at home, the method is as follows:
Put the cleaned fresh garlic with skin in a household electric rice cooker, put it in a warm state for about 10-15 days.
Another approach:
1. Put the whole unpeeled garlic in a clean container. The container can be any material, as long as it is safe to withstand high temperatures should be large enough to hold all the garlic.
2. The container is wrapped with tin foil. Keep it as tight as possible to prevent any contaminants entering prevent too much garlic fragrance drifting away.
3. Put the wrapped container in the oven set it to about 60 degrees Celsius. You can also use the rice cooker to set it in a heat preservation state (in fact, only some rice cookers in China can keep heat at 60 degrees Celsius) use other machines that can maintain a constant temperature. Just make sure that the temperature stays between 55 65 degrees Celsius will automatically shut down.
4. Let the garlic ferment in the container for 40 days. It can be eaten after 10 days of fermentation. To get good results, you should wait a full 40 days. At that time, the garlic cloves will become jet black, a little soft sweet.
Tips: Please use whole, plump garlic, unpeeled, mildewed. Because fermentation requires high quality garlic, use good garlic you can find to ferment.
Keeping warm for 40 days only costs electricity, but also the most important thing is to pay attention to safety, do put any flammable products near the oven.
Use glass ceramic for the container, don't use plastic, otherwise the black garlic may have a peculiar smell, the chemical components in the plastic may enter the black garlic.
Eat more black garlic delay menopause for five years
With the increasing pressure of modern women’s lives, many women have symptoms of early "menopause", especially the high-pressure female population "snailing" in the city, how to delay the arrival of menopause? There are also many online drug treatments exercise treatments. so on, the author here introduces a kind of "black garlic health regimen" that is noisy on the Internet.
Nowadays, the black garlic health-preserving whirlwind is blowing in Asian countries. In Singapore, the price of black garlic is the most expensive, reaching 68 SGD a bag, which is equivalent to more than 300 yuan, to meet the strong demand of foreign markets.
In many newspapers in Singapore, you can read news about how to eat black garlic everywhere, which shows the preference for black garlic in foreign countries. After fermented black garlic, the active antioxidant polyphenols are 39 times higher than that of raw garlic, which determines that black garlic has increased its efficacy on the basis of raw garlic's disease prevention. In addition to preventing cancer lowering blood sugar, in Singapore, women also use black garlic to delay menopause. Zou Yunbin, a well-known local Chinese physician, said that black garlic contains two components of skerkinin allicin, which can burn decompose nutrients in the body into calories. At the same time, it can prevent aging. It can help vitamin B1 to improve enhance physical strength. Eliminate tiredness that is characteristic of menopause. In addition, Skoljining can also treat severe cold deficiency insomnia.
At the same time, black garlic can also promote gastrointestinal effects eliminate the loss of appetite during menopause. Due to the anti-aging effect of garlic, some people compare garlic with ginseng. Studies have found that garlic has better antioxidant activity in vivo in vitro, while its brain activity is slightly lower than that of ginseng. This shows that garlic has anti-aging effects. Certainly. Japanese research shows that black garlic also has obvious effects such as lowering blood pressure, lowering blood fat, lowering blood sugar, preventing thrombosis, preventing cancer, lowering cholesterol, anti-aging, enhancing immunity, improving constipation insomnia.
