Why is the garlic green after it is squeezed out of the juicer?
Method for preventing garlic green changeIn 1, garlic is broken, adding a certain concentration of cysteine can effectively prevent the greening effect on mashed garlic, mashed garlic flavor little.2, before processing, heat treatment of garlic, mashed garlic can prevent the green, but the mashed garlic garlic to lose the flavor fades.3, before processing the garlic in 30 ~ 35 DEG C temperature storage for a period of time, can prevent the mashed garlic greening, and does not affect the mashed garlic flavor, is an ideal method.
Garlic cells bioactive substances aliphatic thio cysteine sulfoxide and thio propenyl cysteine sulfoxide sulfur compounds in garlic enzyme, generating thiosulfinates, allyl thiosulfinates, allyl thiosulfinates, as a precursor of garlic pigment substances, will garlic greening. And low temperature is the main reason to break dormancy, activate garlic enzyme and green change. This change is a normal chemical reaction, harmless to the human body, you can rest assured.
Greening principle1, when the garlic at 0 C storage, with the prolonging of garlic greening enhancement; at 20 DEG C after a period of storage, the degree of green garlic basically unchanged at 35 DEG C; and storage, with the extension of time, the greening of garlic less, after a period of time, no longer green garlic. This shows that in the garlic after harvest, storage temperature is low, easy to cause the green phenomenon in the processing of Vietnam, and as the storage time extended at higher temperatures, the green will gradually weaken. Even after storage for a period of time to prevent green change.
The nutritional value of mashed garlic1, strong bactericidal. Sulfur compounds in garlic has Qiqiang antibacterial and antiphlogistic effect, on a variety of bacteria, bacillus, fungi and viruses are inhibiting and killing effect, is a natural plant currently found in one of the strongest antiseptic.2, prevention and treatment of cancer and cancer. Germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. It is found that the lowest incidence of cancer is in people with the highest levels of selenium in the blood. The National Cancer Organization says garlic tops the list of the world's most cancer fighting plants.
