HYHS-408 Black Garlic Fermenter can make 100kg Fresh Garlic to 50kg Good quality Black Garlic in one month automaticlly.

Black Garlic Fermenter Machine is an advanced device specifically to produce high-quality black garlic through controlled fermentation.

Black garlic is prized for its sweet taste, soft texture, and rich antioxidants , and created by fermenting fresh garlic bulbs at specific temperature and humidity levels over a prolonged period. This machine simplifies and accelerates the process while maintaining consistent quality.

 

What is black garlic?

Black garlic has become increasingly popular in recent years,   due to its unique flavor and potential health benefits, but what is all the hype about?

Black garlic is garlic that has been fermented at a high temperature and humidity for an extended period of time. This fermentation process transforms the raw garlic into a milder, sweeter flavor with a unique caramel-like sweet taste, which is more appealing to most people than the pungent taste of raw garlic.

Also, the garlic becomes almost black. Because of this, it is often used as a flavoring in a variety of dishes, including sauces, dressings, and marinades.

Health benefits of black garlic

Black garlic is also popular because it has been reported to have several potential health benefits. Studies suggest that black garlic may have antioxidant, anti-inflammatory, and antimicrobial properties, and may help to reduce cholesterol levels and improve heart health.

Overall, the combination of its unique flavor and potential health benefits has made black garlic a sought-after ingredient in the culinary world, with many chefs and food enthusiasts using it in various dishes to add depth and complexity to their flavors.

In black garlic, the distinct pungency of fresh garlic is softened such that it almost or entirely disappears, and the garlic develops notes of licorice,^[6] tamarind and molasses.^[7] Its flavor is dependent on that of the fresh garlic that was used to make it.

Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor. Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop.

The Process of Making Black Garlic

Black garlic is made by fermenting fresh garlic bulbs under controlled heat and humidity for a specific period. This fermentation process transforms the garlic’s flavor, color, and nutritional profile, making it sweeter, milder, and more antioxidant-rich. Here’s a step-by-step guide to the process of making black garlic:

1 . Selection of Fresh Garlic

• High-Quality Garlic: Choose fresh, firm, and healthy garlic bulbs. The quality of the garlic is crucial to the final product, as damaged or old garlic won’t ferment properly.
• Garlic Variety: Common use hardneck or softneck garlic, though the process works with most types of garlic.

2.  Preparation of Garlic Bulbs

• Cleaning: Clean the garlic bulbs by removing dirt and outer layers of skin, but keep the individual cloves intact. This helps preserve the structure during fermentation.
• Drying (Optional): In some cases, garlic bulbs are left to dry for a day or two before fermentation. However, many commercial fermenters ferment fresh garlic directly.

3. The Fermentation Process

• Fermentation Chamber:  Place the garlic bulbs in a fermentation chamber or specialized Black Garlic Fermenter Machine, which provides a controlled environment for the fermentation process.
• Temperature and Humidity:  Fermented the garlic bulbs at 60-75°C (140-167°F) with 80-90% humidity. This creates a stable environment that allows the garlic to undergo the Maillard reaction, which turns the garlic black and alters its chemical composition, improving flavor and nutritional content.
• Duration: The fermentation process usually lasts between 3-4 weeks, although some methods may take up to 30-45 days, depending on the desired flavor and texture.
  • Initial Phase (1-2 weeks): The garlic starts to soften, and sugars and amino acids begin to react, contributing to the transformation of the garlic’s flavor and color.
  • Final Phase (2-3 weeks): Garlic turns dark brown or black, and the cloves become sticky and soft. The garlic develops a sweet, rich, and umami-like flavor, while the harsh, pungent taste of fresh garlic diminishes.

4.  Post-Fermentation

• Cool Down: After fermentation, allow the garlic to cool in a clean environment. Not expose to direct sunlight or high temperatures.
• Peeling (Optional): After fermentation, you can either use the whole bulb or peel the black garlic cloves for easier consumption or packaging.

5 . Storage

• Storage Conditions: Store the black garlic in a cool, dry, and dark place. Ideally, black garlic should be consumed within 6-12 months. Also can store in vacuum-sealed bags or containers to preserve freshness.
• Packaging: For commercial production, pack the garlic either as whole bulbs or peeled cloves, depending on market demand.

6. Use and Consumption

• Culinary Uses: Black garlic is used in a variety of dishes such as sauces, marinades, soups, and spreads. It can also be eaten directly or added to salads and sushi.
• Health Benefits: Black garlic is rich in antioxidants, which may have various health benefits such as boosting the immune system, improving heart health, and reducing inflammation. It is also less pungent than raw garlic, making it suitable for individuals sensitive to garlic’s strong taste.

Why Choose HUAYO Black Garlic Fermenter?

The HUAYO Black Garlic Fermenter combines advanced technology, ease of use, and robust design to deliver a reliable and efficient solution for black garlic production. It ensures that producers can achieve consistently high-quality black garlic with minimal effort, making it a top choice for businesses looking to enter or expand in the growing black garlic market.

Whether you’re a small-scale garlic producer or a large manufacturer, the HUAYO Black Garlic Fermenter will elevate your production capabilities, helping you meet the rising demand for this healthy, flavorful product.

Put Fresh Garlic on the plate, the machine will work automaticlly, with stable temperature and humidity.

Finished Black Garlic

Working Video 

 

HUAYO GARLIC – Your Trusted Expert in Garlic Machinery!

HUAYO GARLIC is specialized in Best Garlic Machine Design and Manufacturing since 2015.  We aim to mechanize Garlic growing machines and Garlic Processing Machine for Garlic Growers and Garlic Process Companys.

At present,  we manufacture a series of Garlic machines from planting to harvesting, cleaning , grading, and garlic process machines for Commercial Garlic Farm, and Small Family Garlic Farms.  which are Garlic Splitter and Clove Sorter,  Garlic Planter,  Garlic Harvester, Garlic Root and Stem Cutter, Garlic Brush Cleaning Machine,  Garlic Bulb Grader,  Garlic Powder and Granulates Processing Machines, Garlic Peeling Machines, Black Garlic Machines.

Welcome to contact us for customize the black garlic machines you need.