| 摘要 |
A fermented maturation black garlic manufacturing method is provided to add the sugar in the raw garlic(whole bulb of garlic) removing shell and ferment and ripen in the constant temperature and humidity so that the garlic cell is softened and the garlic characteristic smell is removed and all kinds of the health foods and general beverage is supplied. A fermented maturation black garlic manufacturing method comprises the following steps of: a raw garlic(whole bulb of garlic) is dipped with sugar(the fructose, oligosaccharide etc) and is firstly fermented and ripened in 60~100deg.C for 400~480 hours in machine for fermentation and ripeness and is secondly fermented and ripened in 60~100100deg for 240~280 hours. In the dipped step, the fructose(oligosaccharide etc), water are injected to the rate of 3:7 and finally, after maturation fermentation the black garlic is dried to the moisture content of 10%. |
