China Food Network reminds us that there are some active substances hidden in garlic, which will turn into garlic green under the action of enzymes. Garlic green is a good thing, it has strong antioxidant and anti-aging effects, so eating Laba garlic has a certain health care effect on human body. But garlic green likes low temperature. It is the lowest temperature in a year before and after Laba, and it is easier to turn green when soaked in Laba garlic.
It is found that the green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin. During garlic processing, it has been reported at home and abroad that garlic puree turns green, and the green pigment produced is not the common chlorophyll, which is the same as the traditional food "Laba Garlic" in China.
Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. When pickled sweet and sour garlic cloves, low temperature destroyed the cell wall, broke the dormancy of garlic cloves and activated alliinase. Under the action of alliinase, sulfur-containing compounds in garlic cloves will produce precursors of garlic pigments such as thiosulfinate and propenyl thiosulfinate, which are unstable. It further reacts with basic amino acids with high content in garlic to generate pigment precursors, and finally reacts with unsaturated compounds in garlic (such as unsaturated chains contained in vegetable oil) to generate garlic green pigment, which turns garlic petals green.
China eats the net to remind, in the case that vinegar and garlic raw materials are not polluted, garlic turns green because allicin in garlic itself has changed. Garlic that turns green is likely to turn yellow if it continues to soak. If this green pigment is really unacceptable, it is suggested to take garlic out and put it in a higher temperature place for a while before soaking, or scald it with hot water before soaking, so that the soaked garlic will not turn green. But it is easy to cause microbial pollution. Experts remind the public that garlic will not produce harmful substances after turning green, and it can still be safely eaten.
Does pickled garlic still have health care function? How much sugar and vinegar is there in sweet and sour garlic?
The results of relevant measurement reports in Shaanxi province show that the sugar content of sweet and sour garlic in mutton steamed bread is about 5%, the acid content is about 2%, and the salt content is about 5%. The taste is mainly sour, salty and sweet. Laba garlic pickled with pure vinegar at home has little sugar content and salt content, which is about 2% acid, 2% sugar and 2% salt. The research of China Agricultural University found that the sweet and sour garlic extract has certain antioxidant activity, and has obvious inhibitory effects on HL-60 human leukemia cells, MDA-MB human breast cancer cells and BGC-823 human gastric cancer cells. It can be seen that the health components in garlic can still play a role in the brewing process.
China should be careful about the quality of vinegar when eating sweet and sour garlic, because high-quality sweet and sour garlic is brewed with brewing vinegar, and some producers may soak garlic with industrial vinegar in order to reduce costs. These products have no fragrance and may contain impurities harmful to health.
Another thing to pay attention to is the color of sweet and sour garlic. If the brewing temperature is slightly higher, the trace protein in garlic will have Maillard reaction with sugar, and the color of sweet and sour garlic will turn yellow slightly, which is normal, just like the skin will turn yellow after baking bread and pancakes, and it is harmless to people. In order to make products look more beautiful, some enterprises will use prepared white vinegar and add sulfite for bleaching. So don't eat sweet and sour garlic white, a little yellow will taste better.
People think that sugar garlic and laba garlic can relieve boredom and help digestion. Therefore, we always want to eat instant-boiled mutton and steamed stuffed bun with sugar, garlic and mutton, and it is best to eat a few pieces of laba garlic stew. When westerners eat barbecue, they often add garlic or garlic paste, which can not only help digestion, but also reduce the risk of cancer caused by eating barbecue. Compared with raw garlic, sugar garlic and Laba garlic have weaker mucosa, which is acceptable to most people and more popular than eating raw garlic.
The practice of sweet and sour garlic
Pickling some sugar and garlic not only tastes sweet, crisp and tender, but also helps digestion. Chinese medicine believes that sugar and garlic have the function of avoiding poison and can eliminate redness and swelling on people. Let me tell you how to make sugar and garlic.
Ingredients: 6 kg of fresh garlic, 4 kg of vinegar, 200 g of brown sugar (can be adjusted according to personal taste), two spoonfuls of salt (not too much, too salty and not delicious).
Practice: Peel and expose garlic cloves. Cut off the roots and soak the cleaned garlic bones in clean water for one night ... >>
Question 2: Why does sweet and sour garlic turn green? Practice and matters needing attention of sweet and sour garlic
material
garlic
working methods
1. Prepare a proper amount of fresh garlic, preferably purple garlic, which is crispy.
2. After peeling garlic, rinse it with clear water.
3, dry or dry with kitchen paper, be sure to ensure that there is no water vapor.
4. Cut the root of garlic with a clean knife.
5. Put it in a glass bottle and add rice vinegar until the garlic is completely gone.
6. Marinate for about two weeks until the garlic turns completely green. It will turn green faster if it is placed in the sunlight. After completely turning green, put it in the refrigerator and eat it for a year.
Question 3: Why does sweet and sour garlic turn green? Why does sweet and sour garlic turn green? Green garlic hides some active substances in garlic.
Under the action of enzyme,
These substances will turn a garlic green.
Garlic green
Sue is a good thing,
It has strong anti-oxidation and anti-aging effects,
So,
Eating Laba garlic is good for human body.
It has a certain health care function.
however
Allicin likes low temperature,
The temperature around Laba is the lowest in a year.
Therefore, it is easier to turn green by soaking Laba garlic at this time.
The study found that,
The green pigment of "Laba garlic" is actually made of a blue pigment and a post-production.
Yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin and allicin.
The generation time is very short,
That is, it is converted into allicin.
In that proces of garlic,
There are reports at home and abroad that mashed garlic turns green.
The green pigment produced by pottery is not ordinary chlorophyll, which is different from the green pigment in China traditional food "Laba garlic"
Same ingredients.
Question 4: Why does pickled sweet and sour garlic turn green? Why does sweet and sour garlic turn green? Green is the biochemical reaction of garlic and vinegar at low temperature, that is, green and edible.
There are some active substances hidden in garlic, which will turn into garlic green under the action of enzymes. Garlic green is a good thing, it has strong antioxidant and anti-aging effects, so eating Laba garlic has a certain health care effect on human body. But garlic green likes low temperature. It is the lowest temperature in a year before and after Laba, and it is easier to turn green when soaked in Laba garlic.
It is found that the green pigment of Laba garlic is actually composed of a synthetic blue pigment and a post-production yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin. During garlic processing, it has been reported at home and abroad that garlic puree turns green, and the green pigment produced is not the common chlorophyll, which is the same as the traditional food "Laba Garlic" in China.
Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. When pickled sweet and sour garlic cloves, low temperature destroyed the cell wall, broke the dormancy of garlic cloves and activated alliinase. Under the action of alliinase, sulfur-containing compounds in garlic cloves will produce precursors of garlic pigments such as thiosulfinate and propenyl thiosulfinate, which are unstable. It further reacts with basic amino acids with high content in garlic to generate pigment precursors, and finally reacts with unsaturated compounds in garlic (such as unsaturated chains contained in vegetable oil) to generate garlic green pigment, which turns garlic petals green.
Under the condition that the raw material of vinegar garlic is not polluted, the green change of garlic should be the change of allicin itself in garlic. Garlic that turns green is likely to turn yellow if it continues to soak.
Question 5: Why do sugar and garlic turn into green hi.baidu/...b??
Question 6: Why do pickled garlic turn green? There is a component in garlic that will change the surface color of garlic when it meets acetic acid. Some components in garlic will be dissolved in vinegar, and the spicy degree of garlic will also be reduced. The key is whether you use the wrong vinegar.