Shandong Heying Machinery Technology Co., Ltd was founded in 2009, the company is a professional production equipment and auxiliary equipment for the production of black garlic, company with independent intellectual property rights at black garlic equipment, is the one and only the use of domestic materials own water technology and equipment of fermentation engineering, the machine not only perfect the fermentation of black garlic but also be fermented high nutrition, high added value of black ginseng, red onion, black ginger and other products.
Product Introduction
Equipment technical advantages and characteristics:
1.The perfect combination of technology and equipment, the whole process of fermentation without any added (including water)
2. Low power consumption equipment, low cost and power consumption of 850kw/h,per 1 ton raw materia.
3.The equipment has the advantages of simple operation, no wearing parts, no Maintenance, Low operating cost.
4. High degree of automation equipment, the whole process is controled by PLC intelligent system control to ensure product quality and stability.
5. The material is 304 stainless steel material, no water, to avoid corrosion Equipment.
6.Scientific equipment internal circulation system. The heat preservation effect is good.Temperature is controlled within ± 3, fermentation product taste is highly consistent.
7.Due to advanced production technology, the follow-up of deep processing products tastes and quality are the international leading level
Black garlic is put fresh raw garlic on the fermentation box about 60 days, allowed to naturally fermented foods. We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.
Black garlic, no peculiar smell of garlic, but emenate a rich aroma can evoke appetite. To make garlic granule to keep a lot of water, all of the production process to maintain a moist state, it looks similar to preserved fruit. This is because after a long period of fermentation and maturing , the protein contained in garlic have been broken down into amino acids, carbohydrates are broken down into fructose, and contained intact garlic alliin.
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