Why is the vinegared garlic pickled in winter green

It has nothing to do with vinegar is that the garlic has been exposed to the air for a long time.

When it's oxidized, it turns green.

The study found that the green color of laba garlic is due to the structural change of some of the sulfur-containing substances under acidic conditions, resulting in two sulfur-containing pigments, blue and yellow, which are superimposed to become green. This green color is harmless to the human body and has a certain antioxidant effect.

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 (there is no requirement for variety), and only low temperature can activate dormant garlic enzymes. Laba garlic is pickled in winter, mainly because most of the garlic at this time is stored at low temperatures, and the allicin enzymes are activated. Another condition is to have vinegar, which will promote the green of garlic only if it is acidic enough.

Pickled garlic does not meet both of these requirements, so it is not green. The method is: wash the garlic and put it in a clean container, pour in rice vinegar, and cover the garlic.

Seal the container, place it in an environment of 15 to 20 and wait until the garlic is completely green and ready to eat.

The reasons why pickled sweet and sour garlic turns green are as follows:

1. It is related to the temperature, sweet and sour garlic will turn green when pickled and has a lot to do with the temperature, in the low temperature environment garlic in the pickling process, there will be a biochemical reaction, so that the garlic will become green, but the nutrients in the garlic will not be lost. If you look closely, sweet and sour garlic turns green when marinated in the winter, but not when marinated in the summer.

2. Related to the components in garlic, garlic contains a large number of sulfur substances, these substances will react with garlic garlic enzyme after encountering low temperatures to generate thiioiodate, which is the predecessor of garlic pigment, when it exists with allicin in garlic at the same time, it will make garlic turn green, it is said that this ingredient that can make garlic turn green has a particularly strong antioxidant capacity, so people eat green garlic after it is also very good for the body.

1.Many families in China have the tradition of making "Laba Resistant Eight Garlic", peeling, washing, peeling the garlic in the month of Lap, pouring rice vinegar, sealing it in a small altar, and opening it on Chinese New Year's Eve to make a verdant and pleasant, garlic-fragrant and delicious "Laba Garlic". There is no sunlight in the production process of "Laba garlic", and the green color produced is not chlorophyll, but allicin green.

2.Whether it is the traditional processing of garlic products, such as laba garlic, sugar garlic, etc., or modern processing of garlic products, such as garlic dry powder, garlic slices, garlic juice, garlic paste, garlic essential oil, etc., it is inevitable to face the problem of green change of garlic in the processing, in order to control and rationally apply the green pigment products of garlic, it is necessary to understand the mechanism of green change of garlic. 3.

Through recent research, the research group found that the green pigment of "Laba garlic" is actually composed of a kind of blue pigment and a later generation of yellow pigment sheng yuchun. The transformation process of pigment production is to produce allicin first, and then to allicin, which is produced in a very short time, that is, to allicin. In the process of garlic processing, there are reports of garlic turning green at home and abroad, and the green pigment produced is not the common chlorophyll, which is the same as the green pigment component in China's traditional food "Laba garlic".

4.According to the analysis of material changes, sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropylcysteine sulfoxide in garlic cells were formed thiosulfinate, propylthiothiosulfinate and allyl thiosulfinate under the action of allicinase, which were used as precursors of garlic pigment substances, and further garlic green transformation occurred. 5.

Low temperature is the condition to break the dormancy of garlic, activate allicle, and cause green transformation. Glutamyl transpeptidase is essential in the pigment formation process. The formation of green pigment of "Laba garlic" has a certain similarity with the red change of onion, when the allyl group and propylene sulfur oxide exist at the same time, the green change occurs, and the red change occurs when there is propyl sulfur oxide and the absence of allyl sulfur oxide.

6.Altyrase plays a catalytic role in the green transformation of garlic. The acetic acid of pickled "laba garlic" plays a role in increasing the permeability of the cell membrane, so that the garlic can turn green without damaging the cell wall.

The green color of pickled sweet and sour garlic is due to the fact that the active substances contained in garlic have a chemical reaction with the acids in the vinegar at low temperatures. The garlic that has turned green is called pure laba garlic, which has antibacterial and antioxidant effects. Generally, garlic will turn green in the low temperature environment in winter, and garlic pickled in summer will not turn green.

Pickled sweet and sour garlic turns green because garlic contains sulfur compounds, amino acids, and organic acids. The acids in garlic react with pyruvate to form yellow pigment, and the sulfur-containing compound reacts to form blue pigment, which is superimposed under the influence of low temperature and vinegar acidic conditions, and it will turn green.

This garlic is commonly known as "laba garlic". The green garlic not only does not affect the taste, but some of the active substances in it have antibacterial, antioxidant, and anti-acid aging effects. If the green garlic continues to soak at low temperatures and in an environment with acetic acid, it will turn yellow.

The green color of garlic is related to the temperature, and the garlic pickled in winter will turn green, while the pickled garlic in summer will not turn green. Turning green will only change the color of the garlic, and will not cause the nutrients in it to be lost. If you marinate it in the winter and don't want the garlic to turn green, you can soak it in hot water for a while.