Whole fermented black garlic

$9000

1-16
Metric Ton
$8000

≥17
Metric Ton

Min. Order:

1 Metric Ton

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Product Description

Product Attributes
Packaging & Delivery

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Overview

Product Attributes

Traits: Dried

Species: Garlic

Processing Technology: Baked

Dry Type: Ad

Type Of Cultivation: Common

Section: Whole

Shape: Ball

Package: Bulk

Place Of Origin: China

Packaging & Delivery

Selling Units:: Metric Ton

Black Garlic has a soft texture and is on the sweet and sour side without irritation. In order to keep a lot of water in the Garlic Granules, the whole production process is kept in a moist state, and its appearance is similar to that of dried fruit. This is due to the fact that the protein contained in the garlic is broken down into amino acids and the carbohydrates are broken down into fructose after a long period of fermentation and ripening, leaving the allicin contained in the garlic intact.
Black garlic is as soft as jelly in the mouth and does not have the characteristic odour of raw garlic, and does not irritate the stomach and intestines. Dehydrated Garlic.

Allicin contained in black garlic has a broad-spectrum antimicrobial effect, it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, but also a white greasy liquid "propylene sulphide". This allicin, even when diluted 100,000 times, instantly kills typhoid, dysentery, and influenza viruses. The volatile substances, leachate and allicin of black garlic have significant inhibitory or killing effects on a variety of pathogenic bacteria in the test tube. These sulphur-containing compounds also have strong inhibitory and killing effects on spoilage fungi, and the strength of their effects is equivalent to or even stronger than the chemical preservatives benzoic acid and sorbic acid, and is one of the strongest antimicrobial effects found in natural plants.

Dehydrated Black Garlic