Research progress on nutritional function and processing technology of black garlic
YE Miao1,2, LIU Chunfeng1,2, LI Ziyu1,2, NIU Chengtuo1,2, WANG Jinjing1,2, ZHENG Feiyun1,2, LI Qi1,2 *
1(School of Biotechnology,Jiangnan University,Wuxi 214122,China) 2(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)
Abstract: Black garlic is a kind of functional deep processing product made from garlic,which is formed naturally under the condition of high temperature and high humidity.In this paper,the changes of nutrients in the formation of black garlic,the biological function,processing technology and endophyte of black garlic are reviewed.Furthermore,the existing problems and future research directions of the black garlic industry are prospected,to provide theoretical reference for the deep exploitation of black garlic products and the healthy development of the black garlic industry.
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2022, Vol. 48 
