Black garlic products

The black garlic powder product developed from black garlic not only is guaranteed that the nutrition is not being destroyed but also the taste and color is kept, and it is the best choice in food adjuncts.

Patented technology

The company has developed the Production of Black Garlic and its Technology together with Food Institute of Tianjin Technology University and Drug Institute of Tianjin University and obtained the state invention patent. The black garlic produced with this patented technology has high nutritional value, and is much improved in looking and taste.

Cloved black garlic

Black garlic with single head

The allicin contained in black garlic has a broad-spectrum antibacterial effect, and it has a killing effect on dozens of popular viruses and a variety of pathogenic microorganisms. The bactericidal component is mainly allicin, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2) 2S].

black garlic gift box

The taste is soft, sweet and sour without stimulation. In order to keep a lot of water in the garlic, it is kept in a moist state during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the alliin contained in the garlic is completely retained.

black garlic sauce

Black garlic is garlic with skins that has been stored in a high-temperature and high-humidity environment of 60-70 degrees. In such an environment, the structure of the garlic clove itself is destroyed by high temperature, and the original material components interact with each other, resulting in complex physical and chemical reactions. , garlic will gradually turn from white to black, and when it is completely black, a new "Alliciliaceae" food will be produced.

black garlic powder

ABOUT US

KANGZE

Jinan Kangze Biotechnology Co., Ltd

Jinan Kangze Biotechnology Co., Ltd. was founded in 2011, and it is a high and new technology enterprise mainly engaged in the R&D, manufacturing and sales of black garlic. The company has developed the Production of Black Garlic and its Technology together with Food Institute of Tianjin Technology University and Drug Institute of Tianjin University and obtained the state invention patent. The black garlic produced with this patented technology has high nutritional value, and is much improved in looking and taste.

APPEARANCE

The skin has uniform color and plump appearance. No black and shriveling. Garlic seeds and garlic skins are completely separated. The garlic rind is dry and sanitary. It does not stick to hands or skin.

FLAVOR

The taste is sweet and sour, and there is no garlic odor or peculiar smell after eating.

TEXTURE

The taste is sour, sweet, soft and glutinous. No hard core. The degree of fermentation is consistent inside and outside. No "sandwich" phenomenon

NUTRITION

The black garlic produced by the company is rich in nutrients, including polyphenols and 18 essential amino acids.

Latest news

Jinan Kangze actively expands the domestic market as well as the overseas market, and the products have been exported to Japan, US, Europe and South-eastern Asian and other countries and regions.