How does black garlic turn black? Using fresh garlic as raw material, black garlic was fermented under high temperature and high humidity. The main reason for the black appearance is that garlic suffered a series of enzymatic browning and non-enzymatic browning due to the destruction of its own tissue during fermentation. These browning reactions, combined with Maillard's action, produced a black macromolecular substance-melanoid, which made black garlic have a black appearance. As far as taste is concerned, black garlic can effectively improve the pungent taste of fresh garlic, and the taste is sweet and mild.
Are the nutritional values of black garlic and white garlic the same? The production of black garlic is not complicated, that is, fresh garlic is heated at high temperature and humidity for more than a month, even for two or three months. This production process is "enzymatic browning" from a professional point of view. In many places, when black garlic is introduced, this process is called "fermentation".
It was found that the moisture and fat of black garlic were significantly lower than that of garlic, and some active substances were significantly improved, while protein, sugar and vitamins were at least twice as high as that of garlic. Therefore, fermented black garlic still has its unique nutritional components. However, there is no authoritative proof that black garlic has a special food health care function than ordinary garlic.
Will black garlic catch fire? Black garlic produces a variety of enzymes beneficial to human body in the process of fermentation and enzymolysis, which is more conducive to the digestion and absorption of human stomach, avoiding eating too much raw garlic, falling in love with fire and stimulating the stomach.
Black garlic fermented by enzyme, like garlic, also contains allicin (sulfur-containing compound), which can inhibit the synthesis of cholesterol and has antithrombotic effect. Because cholesterol is an important factor causing myocardial infarction, arteriosclerosis, heart disease and other diseases, inhibiting the synthesis of cholesterol is to lower cholesterol in disguise and reduce the occurrence of blood diseases caused by cholesterol.
Related news Black garlic is not spicy, it tastes sour and sweet, with rich aroma and as soft as preserved fruit. This is because, in the process of fermentation, protein contained in garlic is decomposed into amino acids, and carbohydrates are decomposed into sugars, which are much sweeter than oligosaccharides originally contained. At the same time, it also eliminates the effect that garlic may cause intestinal gas, but it is also likely to partially lose the regulatory effect of oligosaccharides on intestinal bacteria.