| 摘要 |
A method for preparing the fermented black garlic by using an enzyme is provided to improve the content of an active ingredient and to reduce the fermentation time. A method for preparing the fermented black garlic by using an enzyme comprises the steps of mixing the fermented plum liquid prepared by fermenting a mixture of plum and sugar in 2:1-2 by volume and water in a ratio of 1:2-10 by volume to obtain a natural enzyme solution; spraying a raw garlic to the natural enzyme solution and fermenting it at 65-75 deg.C for 220-260 hours; and maturing it at a low temperature of 38-45 deg.C for 25-40 hours. |
