| Customization: | Available |
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| Type: | Fermenter |
| Voltage: | 220V/380V, Can Be Customized |
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Introduction of Black Garlic Fermentation Machine
Black garlic, as a fermented food, has a great positive effect on strengthening human immunity, keep human health. The Black Garlic Fermentation Machine we design has good performance on producing black garlic. It is made by putting fresh garlic into the fermenter for 60-90 days.It can keep original ingredients, prevent cancer.
Application of Black Garlic Fermentation Machine90 Days Fermentation
Fully fermented, higher active ingredient content
After a long period of fermentation and ripening, the protein contained in the fresh garlic is converted into amino acid, sweet and sour taste.
The Parameter of Black Garlic Fermentation Machine
| Model | Inner Box Size (mm) |
Outside Box Size (mm) |
Input of Raw Garlic | Output of Black Garlic |
| SL80L | 400*400*500 | 1000*870*1700 | 15kg | 7.5kg |
| SL100L | 500*400*500 | 1050*870*1700 | 18kg | 9kg |
| SL120L | 500*400*600 | 1050*870*1750 | 20kg | 10kg |
| SL150L | 500*500*600 | 1050*970*1750 | 23kg | 11.5kg |
| SL255L | 600*500*750 | 1150*970*1900 | 38kg | 19kg |
| SL408L | 800*600*850 | 1350*1150*1950 | 80kg | 40kg |
| SL800L | 1000*800*1000 | 1450*1300*2100 | 155kg | 77.5kg |
| SL1000L | 1000*1000*1000 | 1470*1400*2100 | 190kg | 95kg |
The production processing of Black Garlic Fermentation Machine
1.Garlic choosing: raw garlic with intact skin and full granules.
2.Garlic clean: When cleaning the raw garlic, it is better to use vegetable washing machine to clean, preferably without destroying the skin of the garlic. The rinsing time is about 1 minute, the time is not too long to destroy garlic skin. The moisture of the epidermis of garlic needs to be dried before fermentation.
3.The stages of garlic fermentation:
a.Mycin activation stage
| Fermentation Stage | Time | Temperature | Relative Humidity |
| First Stage | 30~50h | 85ºC~95ºC | 85% |
| Second Stage | 60~110h | 65ºC~75ºC | 65% |
| Third Stage | 60~110h | 55ºC~65ºC | 55% |
b.Medium temperature fermentation
The temperature is 50~60°C, the humidity is 85%, and the medium temperature fermentation is carried out for 20 days. At this time, the garlic has been basically fermented.
c.Normal temperature fermentation
The temperature was 30°C, the humidity was 50%, and the final fermentation was carried out for 60 days. At this time, the quality of black garlic has reached international standards.
d.Finished product sterilization
After 90 days of fermentation, there will be many fungi and should not be stored. We must sterilize the finished product.
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