This technology used special process to enhance the functional ingredients, accelerate the process and enhance the safety of black garlic. The bioactive test had confirmed the effect of improving gastrointestinal function and hepatoprotective effect. In the future, it is expected that this technologies will be applied to related industries.

目前大多數對於黑蒜的研究多針對其功能性成分確認，較少研究針對黑蒜的製程進行改良，本技術利用物理性加工方式以及與茶葉共同發酵，達到提升黑蒜功能性成分、縮短黑蒜製程以及賦予黑蒜獨特香味，此生產技術有別於一般常見生產黑蒜的技術，且生產完成後亦有功能性驗證為本技術開發之產品進行背書，此為本技術的特點。

This technology used special process of black garlic to enhance the functional ingredients, accelerate the black garlic process and enhance the safety of black garlic. It is expected to apply this technology to black garlic and related product development in the future.