There are three reasons why Laba garlic does not change color:
1, the temperature is not low enough
Pickling Laba garlic must be carried out in cold winter, because only in low temperature environment can the sulfide in garlic cells generate sulfites, allyl sulfites and other components under the action of alliinase, and alliin is the precursor of garlic pigment. Laba garlic can only turn green at low temperature.
2, vinegar is not enough, or mixed with water, resulting in low acetic acid concentration.
The precursor of garlic pigment raw material needs enough acetic acid to produce allicin and allicin successively, which makes garlic look green.
3, the maintenance time is not enough
It usually takes 8- 12 days to pickle Laba garlic. If the time is too short, it will not change color.
Why does Laba garlic turn green? There is no sunshine during the production of Laba garlic. The green color produced is not chlorophyll, but garlic green pigment. The results show that the green pigment of "Laba garlic" is actually composed of a blue pigment and a yellow pigment. The production process of pigment is to produce allicin first and then convert it into allicin. The production time of allicin is very short, that is, allicin is converted into allicin.
According to the analysis of substance change, the bioactive substances sulfur fatty acid cysteine sulfoxide and sulfur allyl cysteine sulfoxide in garlic cells, under the action of alliinase, generate sulfites, allyl sulfites and allyl sulfites as precursors of garlic pigment, which leads to garlic turning green.
Low temperature is the condition to break the dormancy of garlic, activate alliinase and turn green. γ -glutamyl transpeptidase is necessary in the process of pigment formation. The formation of green pigment in "Laba garlic" is similar to that of onion turning red. When allyl and allyl sulfur oxides exist at the same time, green changes will occur. Diallyl sulfide turns red when it exists.
Generally speaking, the reason why Laba garlic turns green is that some sulfur-containing substances undergo structural changes under acidic conditions, resulting in the superposition of blue and yellow sulfur-containing pigments into green. This green color is harmless to human body and has certain antioxidant effect. Reduce skin aging and prevent diseases.
How to pickle the ingredients of Laba garlic;
Garlic, vinegar, salt, rock sugar. Instrument: sealed glass bottle. Put some salt and rock sugar in it. Laba garlic is sweet and sour, crisp and sweet, with unique flavor. If you can't eat sugar, you can skip it. )
Steps:
Step 1: put the garlic cloves in one by one, and then peel them. Choose garlic without black spots and scratches, and then cut off the black spots at the root with a knife.
Step 2: Wash garlic with water, then take it out, put it on a dustpan, put it in a cool and ventilated place, and drain it. Don't bask in the sun, just blow dry the water. (You can also put it directly without washing, depending on your personal needs.)
Step 3: Open the sealed glass cover, put it in a boiling water pot for 2 minutes, clip it out and drain it in a ventilated place.
Step 4: Put the garlic in the jar one by one. Eight points will do. Don't be too full. It will overflow.
Step 5: Add a little salt, add a little rock sugar, and then pour in mature vinegar, which should be soaked in garlic.
Step 6: Seal the jar with plastic film, then cover it and put it in a cool place to prevent collision.
Step 7: marinate Laba garlic for 5 days, the garlic cloves gradually turn green, and the color of aged vinegar becomes transparent. On the seventh day or so, we can see that Laba garlic is all green. Open the lid, a thick garlic smell, very fragrant.