Email this article STUDY SOME FACTORS AFFECTING THE FERMENTATION PROCESS OF BLACK GARLIC FROM INDIGENOUS GARLIC VARIETIES OF DONG MU CAO BANG
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Published: 30/01/19Authors
1. Nguyen Thi Tinh
, University of Agriculture and Forestry - TNU2. Dinh Thi Kim Hoa, University of Agriculture and Forestry - TNU
3. Pham Bang Phuong, University of Agriculture and Forestry - TNU
4. Ta Thi Luong, University of Agriculture and Forestry - TNU
5. Nguyen Tien Dung, University of Agriculture and Forestry - TNU
6. Nguyen Sinh Huynh, University of Agriculture and Forestry - TNU
7. Kieu Thi Thu Huong, University of Agriculture and Forestry - TNU
8. Ngo Xuan Binh, University of Agriculture and Forestry - TNU
Abstract
Black garlic has been confirmed by many studies to be more effective than fresh garlic, such as: anti-oxidant, stimulate immunity, inhibit cancer cells ... simultaneously active in black garlic folds 10 times white garlic. In this article, we present the results of research on black garlic production from the indigenous garlic variety Dong Mu, Cao Bang. Remove the garlic and wash out the water and then soak the number 1 (beer contains total Fat 14 grs, Saturated Fat 9 grs, Trans Fat 0 gr, Cholesterol 55 mg, Sodilum 40 mg, Total Carbohydrate 17 grs, Dietary Fiber 1 gr, Sugars 14 grs, Protein 3 grs, Vitamine A 10%) for 20 minutes, then, dry and dry fans. Next, the garlic was placed in the oven at 55oC and was fermented for 55 days in the oven. With the above conditions, research results are most optimal in the study area.
Keywords
Black garlic; ferment; Cao Bang garlic; garlic; Dong Mu garlic
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