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25kg Minimum Order
Pays:
China
N ° de modèle:
BNP
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Localité:
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Prix de commande minimale:
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Commande minimale:
25kg
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China
Personne àcontacter Ms. Sophie
Qinling Rd, Qingdao, Shandong
Black-Gar TM　 Aged Black Garlic What is Black Garlic? Black Garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic or even tamarind . No any additives are added and **0% natural. 1. Odorless Aged Black Garlic Whole Bulb 2. Odorless Aged Black Garlic Extract Powder 3. Odorless Aged Black Garlic Extract Liquid Brix *6°, *2°, *5° Products characteristics: 1. Its antioxidation capablility is significantly increased, *0 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count 2. The aged black garlic is obtained as a food without any additive only by self-aging. It’s a simple and prescription for better health. 3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis. Reference: Physicochemical characteristics of fermented black garlic were analysed. Colorimetry measurement showed that black garlic had the highest a value and the lowest L and b colour values, compared with fresh and steamed garlic. Crude lipid, crude protein and total sugars were the highest in black garlic, which was followed by steamed and then fresh garlic. Moisture content was lowest in black garlic and highest in fresh garlic. pH of garlic was approx. 6.8, 6.5 and 4.4 in fresh, steamed and black garlic, respectively, which indicated that garlic tends to be acidified by thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic and highest in black garlic. Arabinose and galactose were detected only in black garlic and their contents were 1.6 and *3 mg/**0 g, respectively. Free sugars, ***** glucose, sucrose and fructose, were highest in the order of fresh > steamed > black garlic. Potassium was a predominant mineral in all garlics, constituting *6% of total minerals. Glutamic acid, arginine, and aspartic acid were the major amino acids in all garlics, regardless of processing conditions. *5 free amino acids were detected in fresh and steamed garlic and 5 more free amino acids, O-phosphoethanolamine and urea were additionally detected in black garlic.
| Pays: | China |
| N ° de modèle: | BNP |
| Prix FOB: | Obtenir le dernier prix |
| Localité: | - |
| Prix de commande minimale: | - |
| Commande minimale: | 25kg |
| Packaging Detail: | - |
| Heure de livraison: | - |
| Capacité de Fournir: | - |
| Payment Type: | - |
| Groupe de produits : | - |
