Production Process of Black Garlic

Shandong Rich Garlic Co.,Ltd’s 

Production process of black garlic mainly includes three core steps: garlic selection, fermentation, and drying. Through long-term fermentation in a high temperature and high humidity environment, garlic undergoes enzymatic and Maillard reactions, transforming into a functional food with a dark color, sweet and sour taste, and no irritating odor.

Select garlic processing

Select complete, plump, and undamaged fresh garlic (Yunnan single head garlic), wash it thoroughly, and air dry it thoroughly. Shandong Rich Garlic’s high quality raw materials are the foundation for ensuring the quality of black garlic.

Constant temperature fermentation

Place the processed garlic into the fermentation equipment and maintain a temperature of 60 ℃ -90 ℃ and humidity of 70% -90% for continuous fermentation for 90-120 days. During the fermentation process, garlic undergoes enzymatic and Maillard reactions, causing the garlic body to turn black, the texture to become soft, and the taste to become sweet. During this process, the spicy allicin is converted into active ingredients such as S-allyl-L-cysteine (SAC) and Ajoene sulfur-containing organic compounds.

The spicy taste of garlic gradually disappears, and macromolecular proteins are broken down by enzymes into 18 free amino acids. Carbohydrates are broken down into reducing sugars such as fructose and glucose, resulting in a sweet, sour, and soft texture. At the same time, the content of polyphenols, superoxide dismutase (SOD), melanoidins, peptides, trace elements, vitamins, dietary fiber, etc. in black garlic significantly increased.

Shandong Rich Garlic Co.,Ltd’s industrial production usually uses intelligent temperature and humidity controlled fermentation chambers to ensure stable environment and improve yield.

Drying and preservation

After fermentation, remove the black garlic and ventilate and dry it to reduce the moisture content to below 35% for long-term storage. Dried black garlic can be vacuum packaged and stored at room temperature in the dark for over a year.

The entire process does not require the addition of any chemical additives and belongs to a pure natural fermentation process.

Shandong Rich Garlic Co., Ltd. specializes in single clove black garlic, multi clove black garlic, black garlic paste, black garlic powder, black garlic extract and other products, which are exported to markets such as Japan, South Korea, the European Union, Southeast Asia, the Middle East, and North America. Supported by a complete set of international food qualification certifications, we aim to create a trustworthy "Chinese Black Garlic" brand for global B2B cooperative customers.

Shandong Rich has a standardized sterile production workshop of 10000 square meters, with an annual output of over 2000 tons of black garlic. Our company supports OEM/ODM customization services for black garlic products and packaging. Shandong Rich's goal is to become the world's most trusted one-stop black garlic OEM and raw material supplier