Why does garlic turn green after oil is splashed, and why does garlic turn green

Garlic contains a large amount of sulfur substances, these substances in the sudden encounter with high temperatures, will react with garlic garlic enzymes, to generate thiioiodate, this substance is the predecessor of garlic pigment, when it and garlic allicin 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 people eat green garlic after the body is also very good.

1 Mechanism of garlic greening The process and mechanism of garlic greening are rarely reported, according to the research of Luckes, one of the main substances of garlic greening is S-1-propenyl-L-cysteine sulfoxide, and combined with the research results of onion redness, it is inferred that the process of the formation of allicin may be: Garlic breaks dormancy trans-(+S-(1-propenyl)-L-cysteine sulfoxide (pecso) Soon alliinase pigment intermediate (color developer) Very slow + free amino acid Pigment precursor Slow + carbonyl pigment enzyme -Glutamyl transpeptidase During the dormancy and dormancy breaking process of allium, the activity of -glutamyl transpeptidase changes significantly. According to the determination of the activity of -glutamyl transpeptidase in garlic with different dormant periods, it was found that the activity of -glutamyl transpeptidase varied greatly, with high activity in garlic that had broken dormancy and low activity in garlic that was dormant.

At the same time, the garlic puree that is in the dormant period does not turn green, while the garlic puree that has broken the dormancy turns green. With the extension of storage time, the activity of -glutamyl transpeptidase in the new garlic increases, and the green of the prepared garlic deepens, and the activity of -glutamyl transpeptidase is consistent with the green change of garlic. On the other hand, storing garlic at high temperatures will inhibit the green change of garlic puree.

When the storage temperature was 35, with the extension of storage time, the activity of -glutamyl transpeptidase in garlic decreased, and the green change of garlic prepared decreased, and the activity of -glutamyl transpeptidase was consistent with the change of green change of garlic paste. In Allium -glutamyl transpeptidase, the reactions catalyzed are: L-glutamyl-S-aliphatic-L-cysteine (sulfoxide) + H2O L-glutamic acid + S-aliphatic -L-cysteine (sulfoxide) Glutamyl-R+r glutamyl-r +r (R-amino acid or its derivatives) From the reaction catalyzed by -glutamyl transpeptidase, this enzyme can act as both a hydrolase and a transferase, and it acts as a transferase at higher pH values (e.g., At lower pH (e.g., when it acts as a hydrolase.

The pH value of garlic paste is generally around 6, so in garlic, -glutamyl transpeptidase acts as a hydrolase. It hydrolyzes a certain -glutamine in garlic to produce a precursor substance that turns garlic puree green, which is absent or present in very little amounts in dormant garlic. Studies have shown that in garlic that does not produce greening, S-1-propenyl-L-cysteine sulfoxide.

In the process of oxidation of the air, minced garlic becomes a little green or blue, which is normal, because garlic itself is a sulfur-containing compound, under the oxidation of the air, as well as the action of the enzyme of the garlic itself, it will become sulfate, and then further oxidation, it will become allicin.

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<> 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.

Summary. Oily garlic paste is a sauce composed of oil, garlic and a small amount of spices, garlic contains thiocyanic anhydride, when it is in an alkaline state, this substance can undergo a discoloration reaction, so that the garlic paste acquires a green color.

Oily garlic paste is a sauce composed of oil, garlic and a small amount of spices, garlic contains thiocyanic anhydride, when it is in the state of alkali celery, this substance can undergo a discoloration reaction, so that the garlic paste can obtain the green color of Changzhubi.

How can you restrain it?

1.Add ripe tomatoes or fresh tomato juice to the oily garlic puree and beat it evenly with a blender to turn the garlic puree into a pale red color. 2.

Add a tablespoon of curry powder and stir well to make the garlic paste more yellow. 3.Add an appropriate amount of fennel powder, which will make the oil splash garlic and make it greener.

If I want yellow, should I add curry powder?

Yes, dear. Is it added in advance, or after the oil is boiled?

Add afterward.

The main reason why the garlic paste turns green when <> oil is poured on it is that the garlic paste undergoes an oxidation reaction. Mashed garlic is easily oxidized in the air, and the alliin in garlic forms allicin under the action of alliinase. But in fact, this condition is not toxic to the human body, and it can be consumed with confidence.

Why does the oil pour garlic paste turn greenGarlic paste is the peeling and mashing of garlic into a puree, which is mostly used as a condiment and can also be used for medicinal purposes. Generally speaking, mashing garlic and pouring hot oil on it makes it a delicious dipping sauce. If you eat garlic often, it is very beneficial to promote human health.

However, eating garlic usually leaves bad breath, so you can drink milk to remove the garlic flavor in your mouth.

It is normal for the garlic to turn green when the oil is splashed. This is because the garlic is oxidized, so that the alliin in the garlic is formed by the action of alliinase, and it turns green when it comes into contact with high-temperature oil. In fact, pickled garlic, a natural anthocyanin pigment, is also likely to turn green.

It has a strong antioxidant capacity and is a high-quality antioxidant. Therefore, eating green pickled Daling Wangpai garlic is not only not poisonous, but also can strengthen the body.

1. The green color of garlic and the chlorophyll produced by photosynthesis in green cabbage leaves are the same, and the green color of garlic is derived from a series of changes in garlic, so the green color of garlic is a new pigment formed by garlic, and the component of this green pigment is a nitrogenous anthocyanin pigment.

2. There are certain conditions for garlic to form this green pigment, garlic can only turn green under specific conditions in the non-dormant period, and garlic in the dormant period cannot turn green.

3. There are two ways to break the dormancy period of garlic: the first method is to mash garlic into garlic puree, and it will turn green after being placed at room temperature in the air for a period of time. When it turns green, it first starts to turn green on the outside and slowly extends to the inside of the garlic; The second method is to soak the garlic in various types of vinegar and store it at room temperature away from light, and the garlic will turn green, which is the production principle of "Laba garlic".