keyboard Posted March 24, 2018 Report Share Posted March 24, 2018 Anyone had any luck making homemade black garlic successfully? In my 14th day but the garlic is just brown, not yet black. Hope it wont be stuck at brown only... Quote Link to comment Share on other sites More sharing options...
Cube3 Posted March 24, 2018 Report Share Posted March 24, 2018 8 hours ago, keyboard said: Anyone had any luck making homemade black garlic successfully? In my 14th day but the garlic is just brown, not yet black. Hope it wont be stuck at brown only... You mean it can be made? Thot it's a special species super-nutritious...make already are you sure can eat??? Quote Link to comment Share on other sites More sharing options...
keyboard Posted March 25, 2018 Author Report Share Posted March 25, 2018 Supposedly can make at home using rice cooker. Temperature must be around 60C but doesn't say humidity need how much. It's just caramelisation mah, one of those science experiments when we used to do in secondary school like making alcohol out of rice (fermentation). Some made it turn black in 9 days... I suppose that's due to different type of garlic and the humidity level is different. But then, how to measure humidity in a rice cooker... Quote Link to comment Share on other sites More sharing options...
keyboard Posted March 25, 2018 Author Report Share Posted March 25, 2018 Ok, found the science behind it. Brown and hard definitely is fail. Going to make garlic powder out of it. I definitely don't have the right kind of rice cooker (not the closed lid kind), so see if opportunity arise next time then try again. https://www.sciencedirect.com/science/article/pii/S1021949816301727 Effects of aging temperature on the quality of BG It is well known that the aging period of garlic is shorter at higher temperatures [22]. In the case of aging process at 70°C, the speed of aging is two-fold faster than that at 60°C [23]. According to sensory evaluation, the quality of BG is better and its black color is homogeneous between 70°C and 80°C [23]. Even though BG is produced faster at 90°C, it produces nonideal tastes, such as bitter and sour tastes [23]. In the case of aging process at 60°C, the color of garlic was not completely black; thus, 60°C is also not an ideal condition for the aging process. When the moisture content of garlic reaches 400–500 g/kg, BG can be suitable for eating because of its softness and elasticity. If moisture content is about 350–400 g/kg, BG would be much drier and its elasticity would be poor. In particular, when moisture content goes below 350 g/kg, BG becomes too hard to eat [23]. Moreover, the aging speed of fresh garlic to BG is markedly slow when processed at 60°C. Although aging occurs smoothly at 80°C and 90°C, an adequate condition is relatively difficult to find because of its fluctuating phenol content and reducing sugar content [23]. Quote Link to comment Share on other sites More sharing options...
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