Another few days is Laba Festival. When it comes to the eating customs of Laba Festival, in addition to eating Laba porridge, people in the north also like eating Laba garlic. Laba garlic is one of the essential foods in Laba, so why does Laba garlic turn green.
Put the peeled garlic in a sealed container, then pour the vinegar into it, seal it and put it in a low temperature place. Soon the white garlic will turn into attractive green.
The secret of Laba garlic turning green garlic contains a lot of sulfur-containing active substances. These sulfur-containing substances are catalysed by alliinase to produce allicin and Allicin in cold conditions. The combination of the two pigments can make garlic show bright green. Similarly, after adding vinegar to green vegetables, the chlorophyll in the green vegetables reacts with magnesium removal to form magnesium removal chlorophyll, and further generates pyromagnesium removal chlorophyll, whose color changes to olive green or even brown.
Different from the green color of Laba garlic, there is a common kind of black garlic, which is to heat fresh garlic under high temperature and high humidity for more than one month, or even for two or three months. It is' non enzymatic Browning ', or oxidation, caused by prolonged heating. This kind of process is similar to "wohong" of black tea.
In addition to Laba garlic, we can see a lot of food discoloration in our life, which also contains chemical knowledge. For example, the burdock soup that is boiled green by iron pot, the purple cabbage that changes color when meeting acid and alkali.