How to Make Black Garlic with Romiter Black Garlic Aging Fermentation Machine

Black Garlic Making Machine is an industrial black garlic fermentation system designed for producing high-quality fermented black garlic with consistent color, texture, flavor, and nutritional value. By precisely controlling temperature, humidity, and fermentation time, the machine can automatically complete the whole black garlic production process without manual turning or frequent monitoring.

The following guide explains how to make black garlic using the Black Garlic Fermentation Machine.

1. Garlic Selection and Preparation Process

High-quality raw garlic is the key factor for producing premium black garlic.

Select Suitable Garlic

Choose:

• Fresh and mature garlic bulbs
• Plump garlic cloves with uniform size
• Clean garlic without mold, damage, or insect infestation
• Single-clove garlic or multi-clove garlic can both be used

Avoid using garlic with:

• Sprouting
• Rotten parts
• Worm damage
• Mechanical damage

Garlic Cleaning and Preparation

Before fermentation:

1. Remove the outer dry garlic skin.
2. Keep 1-2 layers of inner garlic membrane to protect the cloves.
3. Do not expose garlic cloves directly, as this may cause excessive moisture loss.
4. Place prepared garlic evenly on stainless steel fermentation trays.

Loading Method

Arrange garlic bulbs on the fermentation trays with:

• A minimum spacing of 1 cm between garlic bulbs
• No overlapping or stacking
• Maximum loading capacity below 90% of the machine rated capacity

Proper loading ensures better hot air circulation and uniform fermentation results.

2. Black Garlic Fermentation Machine Operation

Step 1: Equipment Startup and Parameter Setting

Before operation:

• Check the power supply (220V/380V).
• Confirm electrical connections and temperature/humidity sensors.
• Check water supply for wet fermentation models.

After startup, the PLC control system performs automatic inspection.

Fermentation Mode Selection

The operator can select different fermentation programs according to garlic varieties and production requirements.

Standard Black Garlic Fermentation Mode

Typical parameters:

• Temperature: 60-80℃
• Humidity: 70-90%
• Fermentation time: 15-30 days

Fast Fermentation Mode (Optional)

Some models support accelerated fermentation:

• High-temperature stage activates enzymatic reactions faster.
• Production cycle can be shortened to approximately 12-18 days.

Parameters can be adjusted through the touch screen according to garlic size, moisture content, and customer requirements.

3. Loading and Automatic Fermentation Process

After setting the parameters:

1. Push the fermentation cart with trays into the fermentation chamber.
2. Close the airtight door.
3. Start the black garlic fermentation program.

The machine automatically performs:

• Preheating
• Temperature control
• Humidity adjustment
• Fermentation
• Drying process

The preheating stage normally takes about 1-2 hours until the chamber reaches the preset temperature.

4. Black Garlic Fermentation Monitoring

The black garlic machine uses an intelligent PLC control system to automatically regulate:

• Temperature
• Humidity
• Fermentation time

The 3D hot air circulation system ensures even heating throughout the fermentation chamber, eliminating the need for manual garlic turning.

Fermentation Changes

During fermentation:

• Around day 7: Garlic color begins changing from white to brown.
• Around day 15: Garlic gradually becomes dark brown and black.
• Final stage: Garlic develops a soft texture, sweet taste, and caramel-like flavor.

If the machine detects abnormal conditions, such as:

• Temperature deviation
• Excessive humidity
• Sensor failure

The alarm system will notify operators for inspection.

5. Finished Black Garlic Quality Inspection

High-quality finished black garlic should meet the following standards:

Appearance

• Uniform dark brown or black color
• No white core inside the garlic cloves

Texture

• Soft and elastic texture
• Easy to press
• No hard center
• Moisture content approximately 40%-50%

Sweetness

• Brix value ≥35% (tested by sugar meter)

Some advanced black garlic fermentation machines are equipped with automatic completion detection systems based on:

• Weight detection
• Color detection
• Temperature monitoring

When fermentation is complete, the machine automatically gives an alarm notification.

6. Black Garlic Cooling, Drying and Packaging

Cooling and Drying

After fermentation:

1. Stop the heating system.
2. Activate the cooling air mode.
3. Maintain approximately 25-30℃.
4. Dry for 6-12 hours to remove surface moisture.

This improves storage stability and product appearance.

Sorting and Quality Control

Remove:

• Garlic with uneven color
• Damaged garlic bulbs
• Incomplete fermented products

The commercial production yield of HGFM series black garlic machines can reach over 99% under proper operation.

Packaging and Storage

Vacuum Packaging

Recommended packaging:

• Food-grade aluminum foil bags
• Vacuum sealing
• Nitrogen filling (optional)

This helps extend shelf life and maintain product quality.

Storage Conditions

• Room temperature storage away from direct sunlight: 12-18 months
• Refrigerated storage at around 4℃ for longer preservation

Romiter Black Garlic Making Machine Features

• 1000kg batch production capacity
• Automatic temperature and humidity control
• PLC touch screen operation
• 3D hot air circulation system
• Stainless steel food-grade construction
• Uniform fermentation quality
• Energy-efficient operation
• No manual turning required
• Suitable for commercial black garlic production

Customized Black Garlic Fermentation Machine

We provide customized black garlic making machines according to customer factory requirements, including:

• Different batch capacities
• Chamber dimensions
• Number of fermentation carts
• Voltage standards
• Automatic control systems

The Romiter Black Garlic Fermentation Machine is an ideal solution for large-scale black garlic manufacturers, food processing companies, and agricultural enterprises.

 

Company Profile

Romiter Machinery Co., Ltd. is a market-leading designer and a manufacturer of Garlic Processing Machine with 20 years’ experience. In the past 10 years, we focused on researching and designing the machinery which could process the garlic into different types. Romiter Garlic Processing Machine meat Europe Quality Requirement. with CE Certification

Romiter Group provides a complete Garlic Processing Solution, which includes Garlic Peeling Machine, Garlic Clove Separating Machine, Garlic Seed Separating and Grader Machine, Garlic Cleaning Machine, Garlic Concave Cutting Machine, Garlic Juicer Extractor Machine, Garlic Mesh Bag Packing Machine, Garlic Mesh Bag Clipping Machine, Garlic Powder Production Line, Black Garlic Fermenting Machine, Garlic Weighting Packing Machine, Garlic Grader Machine, Garlic Root and Leaf Cutter Machine and Garlic Harvester Machine

Romiter Group can provide customized products for customers. Welcome to contact us for more information.