What is Black Garlic Extract Powder?
Black Garlic Extract Powder is the finished product of black garlic processing into powder, which is generally processed into black garlic powder by pre-treatment, drying, crushing, and other steps.
Significant advantages:
The processing of Black Garlic Extract Powder has significant advantages: first, the moisture content is very low, which inhibits the growth of microorganisms, extends the storage period and shelf life, and reduces the cost of transportation, packaging, storage, etc.; Second, the utilization rate of raw materials is extremely high, the processing of black garlic powder has no requirements for the size and shape of raw black garlic, and can also use residual black garlic to achieve the full utilization of raw black garlic.
The processing process of black garlic powder：
Experimental study on anti-caking properties of Black Garlic Extract Powder. The static angle method was used to carry out the experimental study on the anti-caking properties of black garlic powder. The effects of moisture content, product particle size, and anti-caking agent addition on the anti-caking properties of black garlic powder were investigated, and the anti-caking orthogonal test was carried out on the basis of a one-factor test. The results showed that the factors affecting the anti-caking performance of the product were, in descending order: product particle size>moisture content>anti-caking agent addition. The optimal conditions are: moisture content of 2%, product particle size of 60 mesh, microcrystalline cellulose addition of 0.7%, and the anti-caking properties of black garlic powder samples are still good after 3 days of exposure.
Precautions for Processing and Preservation：
Effect of drying temperature and thickness of black garlic slices on the quality of Black Garlic Extract Powder. The higher the temperature, the faster the drying rate of black garlic, in the pre-drying period, the rate of water loss of black garlic is relatively fast, while the rate of water loss in the later period is very slow. The thickness of the slice also has a great influence on the drying rate, when it is thinner, the drying time is greatly shortened, and the drying rate will be significantly increased, and it is too thick, which prolongs the drying time.
Health Benefits and Common Uses:
With the improvement of people's living standards, health care consciousness, the acceleration of the pace of life, and the growth of consumption ability, the processing of Black Garlic Extract Powder will become an inevitable trend, and its demand will also grow gradually. However, the product form of black garlic powder is relatively single, and the products of black garlic powder can be developed later to meet the increasing demand. For example, the development and utilization of compound black garlic powder, black garlic powder solid drinks, black garlic powder capsules, ultra-micro black garlic powder tablets, black garlic powder flour, etc. We can also talk about the black garlic powder to make fruit wine and fruit vinegar, which can be directly used as ingredients in convenience food and leisure food. In addition, black garlic powder can also be used as a substitute for fresh fruits and vegetables in some special markets, such as geological exploration, army camping training, and aerospace food.
If you are looking for a reliable supplier, please contact Selina@ciybio.com.cn, a renowned manufacturer of Black Garlic Extract Powder. For more data or to submit a request, you can contact us through our website. We use certified raw materials, advanced and optimized production technology, and run advanced equipment in strict accordance with international quality standards to ensure genuine and stable production.
References:
Verma M, Singh J, Kaur D, et al.（2013） Effect of various dehydration methods and storage on physicochemical properties of guava powder[J]. Journal of Food Science and Technology,:1-7.
Viuda-Martos M, Ruiz-Navajas Y, Martin-Sánchez A, et al. （2012）Chemical, physicochemical and 53 functional properties of pomegranate (Punica granatum L.) badasses powder co-product[J]. Journal of Food Engineering, 110(2):220-224.
Vazquez-Prieto M A, Miatello R M.（2010） Organosulfur compounds and cardiovascular disease[J]. Molecular aspects of medicine, 31(6): 540-545
