We all know that black garlic is a very delicious food. However, for many people, it is not an easy task to preserve black garlic for a long time. Therefore, here, Harris will provide you with some useful suggestions on preserving fermented black garlic.

The main features of black garlic produced by the black garlic process

Black garlic is produced from fresh raw garlic using a special high-temperature and high-humidity biological fermentation technology. It is a new type of healthy food without any additives. Black garlic originated in Aomori Prefecture, Japan in the early 21st century. Through the continuous efforts of scholars and entrepreneurs at home and abroad over the past 10 years, black garlic has become a new type of food with various health benefits worldwide. Compared with raw garlic, black garlic has the following main characteristics:

(1) Changes in taste: After fermentation, the taste of black garlic undergoes significant changes, shifting from being spicy and crispy to being sweet and sour, and eliminating unpleasant odors and irritations. 
(2) Nutritional Changes: The experiment shows that the moisture content of fermented black garlic decreases, while the content of polyphenols increases by 7-10 times. The protein and free amino acids increase significantly, being 1.5 times that of garlic. The soluble fructose increases by 60 times, and it retains the main efficacy of garlic. The component of alliin remains basically unchanged. 
(3) Functional Changes: Experiments have shown that fermented black garlic possesses strong antioxidant, anti-aging, anti-cancer, powerful sterilization, hypoglycemic, hypolipidemic, liver-protective, and disease-preventing effects such as preventing heart and brain disorders.

Precautions for Storing Black Garlic

Black garlic is produced through fermentation in a black garlic fermentation machine at a temperature range of 80-95℃. It can be said that it has been disinfected for 1-2 months in the black garlic machine. Therefore, when black garlic is freshly produced, it is sterile. Therefore, if microorganisms are detected during the subsequent packaging or storage of black garlic, it is due to contamination during the subsequent process. Therefore, the preservation of black garlic should follow the correct methods.

1. After black garlic is produced, it is necessary to ensure that there are no bacteria during the packaging and other processes. Black garlic should be packaged in food-grade plastic bags (with oxygen absorbers added inside the bags), vacuum-sealed, and stored in a cool and dry place for 2-3 years.
   2. If the produced black garlic is preserved through subsequent packaging and other processes and is placed in the refrigerator, it can be stored for 1-2 years.
   3. Weather conditions: In a humid air environment, such as when black garlic is not vacuum-packed, it is prone to mold. Therefore, in areas with humid air, it is recommended to refrigerate the black garlic.