Single Clove Fermented Black Garlic Price OEM available

Feature Highlights

The production process for black garlic at Shandong Ruichi Garlic Co., Ltd. primarily involves three core steps: garlic selection, fermentation, and drying. Through prolonged fermentation in a high-temperature, high-humidity environment, the garlic undergoes enzymatic reactions and the Maillard reaction, transforming into a functional food characterized by a jet-black color, a sweet-and-sour taste, and the absence of pungent odors.

Garlic Selection and Preparation

Fresh, intact, plump, and undamaged garlic bulbs (specifically Yunnan single-clove garlic) are selected, washed, and thoroughly dried. The use of high-quality raw materials forms the foundation for the superior quality of Shandong Ruichi’s black garlic.

Controlled-Temperature Fermentation

The prepared garlic is placed into fermentation equipment where the temperature is maintained between 60°C and 90°C and humidity between 70% and 90% for a continuous period of 90 to 120 days. During fermentation, the garlic undergoes enzymatic reactions and the Maillard reaction, causing the cloves to turn black, soften in texture, and develop a sweet flavor.

In this process, pungent allicin is converted into active sulfur-containing organic compounds such as S-allyl-L-cysteine ​​(SAC) and ajoene, causing the sharp, spicy taste to gradually disappear. Macromolecular proteins are enzymatically broken down into 18 types of free amino acids, while carbohydrates are converted into reducing sugars like fructose and glucose, resulting in a soft, chewy, sweet-and-sour profile. Simultaneously, the content of polyphenols, superoxide dismutase (SOD), melanoidins, peptides, trace elements, vitamins, and dietary fiber increases significantly.

Shandong Ruichi typically employs intelligent fermentation chambers with precise temperature and humidity controls to ensure environmental stability and improve the product yield rate.

Drying and Storage

Upon completion of fermentation, the black garlic is removed and air-dried to reduce its moisture content to below 35%, facilitating long-term storage. Once dried, the black garlic can be vacuum-packed and stored at room temperature away from light for over a year.

Product Overview

Through natural fermentation, single clove black garlic develops a higher concentration of beneficial compounds while reducing the strong pungent taste of fresh garlic. It offers a smooth, sweet, and slightly caramelized flavor that provides a unique and enjoyable eating experience. With its rich nutritional value and convenient consumption, single clove black garlic is an ideal choice for people seeking a healthier lifestyle.

Advanced production technology and strict quality control help maintain stable quality, excellent taste, and reliable performance in every batch. Combining traditional fermentation techniques with premium ingredients, single clove black garlic delivers outstanding flavor, nutritional benefits, and consistent quality, making it a popular choice for health-conscious consumers worldwide.

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