Preparation method of black garlic

The invention discloses a preparation method of black garlic. The preparation method comprises the steps of soaking garlic in a catechin solution for 4-24h before black garlic ripening processing. Before a black garlic ripening process, the garlic is soaked in catechin, so that antioxidative, hpyerglycemic, hypolipidemic and anticancer effects of the black garlic can be improved, a content of 5-HMF (5-hydroxymethylfurfural) can be reduced, and a black garlic product has higher quality, safety and nutritive value. 本发明公开一种黑蒜制备方法，在进行黑蒜熟成加工前，预先将大蒜浸泡于儿茶素溶液中4-24小时。在黑蒜熟成过程前，预先用儿茶素浸泡大蒜，既可以提升黑蒜抗氧化、降血糖、降血脂及抗癌功效同时降低5-HMF（5-hydroxymethylfurfural,5-HMF）含量，使黑蒜产品具有更高的质量、安全性及营养价值。