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Black garlic function introduction
- Sep 19, 2018 -

The black garlic is the main product of black garlic products. It is also known as black garlic, fermented black garlic and black garlic. It is made with fresh single-headed garlic and fermented in a high-temperature and high-humidity fermentation tank. ~90 days, let it be naturally fermented food, it retains the original ingredients and functions of raw garlic, so that the antioxidant and acid resistance of raw garlic is improved by dozens of times, and the protein of raw garlic itself A large number of amino acids are converted into a variety of amino acids necessary for daily human body, which is quickly absorbed by the human body. It plays a huge positive role in enhancing human immunity, restoring human fatigue and maintaining human health. It has a sweet and sour taste and no garlic after eating. Fire is a quick-acting health food that is good for the human body.

Today, at the black garlic factory to help you answer whether black garlic can improve constipation, welcome your attention.The main causes of constipation are low intake of fruits and vegetables, lack of dietary fiber, difficulty in forming stools, or long-term exercise, slow bowel movements, and weak muscle contraction. For different reasons for constipation, in addition to symptomatic resolution, the efficacy of constipation can also be improved by using black garlic. The black garlic and black garlic manufacturers tell you that because the fructose in black garlic can improve the gastrointestinal function, promote the digestion of dietary fiber and excrete solid waste, so often eat black garlic can regulate the stomach, promote gastrointestinal motility and relieve constipation.

The health benefits of black garlic are not only to improve constipation, but also to enhance beauty and enhance immunity.

  In the process of processing black garlic, there are many points to be aware of.

1, the production of black garlic should choose fresh garlic, complete, full, not mildewed garlic.

2. In order to prevent dehydration and wilting of garlic, the garlic should be placed in a cold storage with a humidity of 70% at a temperature of -1 to 0 °C before being processed.

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