Why is Laba garlic green Does it usually turn green?

Laba garlic is soaked in vinegar, and a chemical reaction occurs before it turns green.

Put it in vinegar and it will turn green.

Because under low temperature and acidic conditions, the sulfur-containing substances in garlic undergo a series of reactions under the action of allicin enzymes to form garlic pigment. Usually it is initially formed as blue pigment, which is unstable and gradually converts to yellow pigment. In the early stage, there is more blue pigment, and the coexistence of the two makes the garlic appear green.

Normally, the first pigment formed is blue pigment (also called alloran), and the blue pigment is unstable and gradually converts to yellow pigment (also called allicanthin). In the early stage, there is more blue pigment, and with the change of chemical reaction, blue pigment and yellow pigment will coexist, and under the superposition of the two pigments, the garlic will appear green at this time.

Pickling method

Laba garlic turns green due to the reaction of sulfides in it, so how should Laba garlic be pickled properly? From the necessary conditions for the change of sulfides, we can know that there are two conditions that need to be met for pickling laba garlic, one is to use garlic that has been stored at low temperature, and through low temperature, the dormant garlic enzyme in garlic can be activated to catalyze the garlic to turn green, which is why laba garlic is pickled in winter. At this time, the garlic has experienced severe cold, and the allicide enzyme has also awakened from its slumber.

Another indispensable condition is to have vinegar, so that the garlic is in an acidic environment, and the vinegar used to soak laba garlic can play a role in increasing the permeability of the cell membrane, so that the garlic can turn green without damaging the cell wall.

The secret to making laba garlic turn green quickly is to increase the temperature difference, take it out for basking in the sun during the day, and then put it in the refrigerator at night to refrigerate, according to Hiking, so that it can turn green in about 3 or 4 days.

The main factors affecting the greening of laba garlic are the concentration of allicinase, low temperature and acetic acid, and low temperature is a necessary condition to break the dormancy of garlic, activate allicinase and undergo green transformation of garlic. In the process of pickling laba garlic, some of the factors that laba garlic does not turn green may be that the garlic has been treated at high temperature during storage, the garlic is in a dormant state, and the garlic does not turn green during the pickling process. Or the concentration of acetic acid used to pickle laba garlic is not enough.

During the curing process of garlic, under low temperature and acidic conditions, the alliin, alliinase, etc. in it react and participate in the formation of blue pigment, which will be transformed into yellow pigment due to its instability. When marinated for 20 days, just when the two pigments coexist, the two colors are superimposed, and the unique turquoise color of Laba garlic is revealed.

Laba garlic is made of rice vinegar and garlic, which has a sour and spicy taste, and has a good anti-greasy and fishy effect and helps digestion when used to accompany meals. Moreover, vinegar can also make the secretion of gastric juice flourish and increase appetite.

Laba garlic] — Ingredients Needed ——

8 heads of purple garlic, 5 grams of rock sugar, 1 tablespoon of sugar, 350 ml of aged vinegar.

Steps]:

1. The ingredients are prepared first, which is very simple, only garlic and vinegar.

2. I prepared about 8 heads of garlic, peeled off the skin, broke the garlic into small cloves, peeled the skin of each garlic clove, and then removed the bad and injured garlic cloves.

3. Cut off the roots of the peeled garlic cloves with a knife to expose the core inside, and then perforate them with a toothpick, which can make the vinegar penetrate faster and shorten the marinating time.

4. It is very important to use a jar to disinfect, I use a 500 ml container of rolling shirts, first wash it with water and then scald it with hot water twice, drain the water in the jar and rinse it with liquor after pouring it, all for the sake of health, don't be too troublesome. Put the processed garlic cloves in an airtight jar and place the garlic in two-thirds of the container, not exceeding. Add 5 grams of rock sugar from Hui Beiyuan, pour in the aged vinegar that is almost flush with the mouth of the jar (the acidity of the vinegar is appropriate), and finally add 1 tablespoon of white wine and seal tightly.

5. Place at room temperature in winter, pickle for about 3 weeks, can get sunlight, increase the temperature difference between day and night can also shorten the pickling time, green faster, low temperature is the key to pickling Laba garlic, generally 0 10 degrees is appropriate. After about 7 days, we can see that the laba garlic has been completed, and we can just take it out and eat it.

6, the month of Laba is fast forward, the Laba Festival is also fast, Laba garlic, Laba porridge, refreshing Laba garlic is on the table.

Tips]: 1. To make laba garlic, the garlic should be dry, if there is water vapor on the surface of the garlic, it will be easy to deteriorate during the soaking process.

2. As long as the vinegar is not over the garlic, there is no specific weighing, the personal feeling is that the black rice vinegar is more flavorful, if the room temperature is warm, it can be completely green in about 8 to 9 days, and the garlic in the whole garlic pickling process is a day, a day, and the previous state turns green.

3. You don't need to marinate too much at a time, because according to my friend, it will turn yellow after a few days of green, and the color will fade after a few days, but the taste feels like there is no change. Then I put it in the fridge right away and the color stayed green. It can be stored in the refrigerator after it has turned green and eaten as soon as possible.

Pickled garlic must be soaked in a low temperature environment.

Generally speaking, from the time of Laba to the fifteenth day of the first lunar month, the temperature is often below 0. The change from milky white to emerald green indicates that the structure of the phytochemicals it contains has changed, and this change depends on the pH level, temperature, etc.

Laba garlic produces green bonds, which are the structural changes of some of the sulfur-containing substances under acidic conditions, resulting in two sulfur-containing pigments, blue and yellow, which are superimposed to form green. This green color is harmless to the human body and has a certain antioxidant effect. It can reduce aging and prevent diseases.

In order for garlic to turn green, it is necessary to have a low temperature. Many plants in nature have such a clever trait that they can only germinate after a low temperature, because they believe that this is the time when winter is like spring. Wouldn't sprouting before spring arrive and let the offspring freeze to death?

In order for garlic to wake up from its dormant state, various enzymes must start to move, and it must be after low temperatures. What if you want to eat it early? It's simple, just put it in the refrigerator.

However, if you wait until spring, the garlic has already undergone a low temperature, and then make pickled garlic, the nutrition will be poor.

Pickled Laba garlic has to use rice vinegar, and the Laba garlic mountain brigade soaked with rice vinegar is easier to form an emerald green color, with a moderate sour and spicy taste, and pickled Laba garlic has to use purple garlic, purple garlic cloves are small, garlic cloves are hard and porcelain, and it is easier to soak through and turn green. It is also necessary to make it properly, ensure that the surface of the garlic clove is intact, peel and wash and dry it thoroughly.

Discoloration during garlic processing is a major concern, but this greening is necessary for traditional Chinese homemade laba garlic. In order to understand the color formation mechanism of Laba garlic, the researchers used a 5% (V V, pH acetic acid solution to soak and mature garlic in the laboratory, and simulated the process of changing the green of Laba garlic (as shown in the figure above). After 2 days, the garlic cloves turned green.

After 4 days, the pigment will diffuse from the garlic cloves into the pickling solution. The maximum absorbance of the solution is 440 and 590 nm, which correspond to the yellow and blue substances, respectively, which combine to produce the green color. Over time, from 4 to 25 days, the concentrations of yellow and blue substances increased at almost the same rate, and after 25 days, the concentrations of yellow substances increased faster than those of blue substances.

**。Experiments have verified that most of the thiosulfinate in garlic cloves (about 85%) is transformed within 4 days, which indicates that the conversion of thiosulfinate is directly proportional to the formation of pigment. Consistent with this conclusion, alliinase and acetic acid are required for pigment formation.

UV-Vis measurements and pH results show that there are two processes in the formation of color: one is enzymatic and the other is non-enzymatic. Low pH (favors non-enzymatic reactions, while high pH (or above) favors enzymatic reactions.

Trillion acres. Therefore, the ideal pH for the whole garlic greening process is in between, which is a compromise between the optimal pH for enzymatic and non-enzymatic reactions, and also a compromise between yellow and blue.

In fact, it is very simple, the reason why Laba garlic turns green is that in an acidic environment, some sulfur-containing substances in the garlic have undergone structural changes under the action of allithemin, producing two sulfur-containing pigments, blue and yellow, which are superimposed on green.