Why does garlic turn green and red when you put it in the oven

The green of the ground garlic is the production of allicin. 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".

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.

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.

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.

Allyl and propylcysteine sulfoxide become pigment intermediates under the catalytic action of allicinase, which further reacts with alkaline amino acids with high content in garlic, such as lysine and arginine, to form pigment precursors, and finally with unsaturated compounds in garlic to form allicin.

Non-toxic, please feel free to eat!

<> garlic turns green because it oxidizes with oxygen in the air, and as a result, the garlic turns from milky white to pale green. The whole garlic plant has a strong and spicy garlic flavor, and its garlic head, garlic leaves (green garlic or garlic sprouts) and flower sprouts (garlic sprouts) can be eaten as vegetables, and can also be eaten as seasonings, in addition to having a certain medicinal effect, it is a well-known edible and medicinal plant.

1. Why does garlic turn green?

Garlic turns green usually because the allicin it contains reacts oxidatively with oxygen, and the result of this reaction is that the garlic changes from its original color to a pale green color (this garlic is also edible). In general, the change process of unbroken garlic is slower, because its outer membrane can isolate it from the air, so allicin has less contact with oxygen; However, if the garlic is mashed into minced garlic or minced garlic, the allicin contained in it can fully oxidize with oxygen, so it will turn green. Garlic (whole plant) has a spicy garlic taste, its garlic head, garlic leaves (also known as green garlic, garlic seedlings) and flower sprouts (also known as garlic sprouts) can be eaten as vegetables, can also be used as seasonings, and it also has a certain medicinal effect, so it is a famous edible and medicinal plant.

2. How to preserve garlic

1. Put the garlic into a fresh-keeping bag, then wrap an appropriate amount of salt in a napkin and put it in the garlic bag, and then squeeze out the excess air in the bag to form a dry and oxygen-free environment, at this time, the garlic will not dry up or sprout even if it is left for a long time.

2. Break the garlic and put it in a glass jar, then close the lid and put it in the refrigerator for a longer period of time.

3. Weave the good quality garlic into strings, and then put it in a ventilated storage warehouse; Or string the fake bulb on top of the garlic with wire, and then hang it in a ventilated and insulated place and let it dry naturally.

4. Choose a place with high terrain, thick soil and dry soil to dig a cellar, spread a layer of garlic and a layer of hay at the bottom of the cellar after digging, and finally open a ventilation channel (regular inspection during the period).

5. Put the garlic in the cold storage, and then control the temperature at minus 1 °C to minus 3 °C to make it last for a long time.

1 Why does garlic turn green There are three reasons why garlic turns green.

1.Garlic sprouts and grows green seedlings, which are edible garlic, and even have an increased antioxidant content, which is more nutritious;

2.Garlic is moldy, because garlic is damp and deteriorated, resulting in mold breeding, resulting in green Xinlun mold blocks, this green garlic is not edible, if only the epidermis is moldy, there is no effect on it or edible;

3.Garlic is pickled with sugar and vinegar to form a green Laba garlic dress, which is edible, because the sign of successful pickling of Laba garlic is that the color turns green.

2 How to preserve garlic without sprouting.

If you want garlic not to sprout when preserved, it is best to choose garlic that is in good shape and has just been dug up; Packed in a mesh bag, hung indoors in a cool and ventilated room, or placed in a special ceramic jar with ventilation holes to dry, it can be stored for several months.

If the garlic dealer has a large amount of garlic in storage, he can choose to treat it with laser radiation, and the garlic treated by laser is harmless and easy to preserve, and can not sprout for up to half a year if it is well preserved.

3 How to store garlic without mold.

Garlic has a strong inhibitory and killing effect on mold, and is usually mold-free. However, due to high temperature, dampness and other reasons, the hall is easy to breed highly resistant bacteria at this time, so it is not edible.

If you want garlic not to become moldy, you must fundamentally block the way of garlic mold. Choose well-preserved garlic, spread it in a cool and ventilated place to dry, and when it is completely dry, you can put it in a bamboo basket and hang it in a cool and ventilated place to keep it dry and cool to reduce the possibility of moldy garlic.

4 Reasons why laba garlic turns green.

The reason why Laba garlic turns green is that the low temperature environment activates alliform, and under the action of acidic environment, some sulfur-containing substances in garlic undergo structural changes under the action of allithemin, producing two sulfur-containing pigments, blue and yellow, which are superimposed to appear green.

Garlic paste is easy to turn green, mainly because of the discoloration after the oxidation of water, there is no special harm to the human body, we can eat, but if the color changes to black, we need to be cautious, not edible, so as not to be bad for the body.

Garlic contains a large number of sulfur substances, these substances in the low temperature, will react with pure Shantan garlic garlic enzyme, the generation of iododate, this substance is the predecessor of garlic pigment, when it exists with the allicin in garlic at the same time, it will make garlic turn green, it is said that this can make garlic turn green, antioxidant capacity is particularly strong, so users eat green garlic after the body is also very beneficial.