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腊八蒜为什么由绿变白
更新时间: 2020-11-03 00:00:00  

制作腊八蒜一般是在冬天进行,因为冬天气温寒冷,大蒜中的含硫活性物质会在酶的作用下,生成蒜绿素,这就使大蒜变成绿色,而当气温升高时,大蒜中的蒜绿素就会减少,大蒜就会由绿变白。

腊八蒜通常是指用醋腌制的蒜,成品颜色翠绿,口味偏酸、微辣。因多在腊月初八进行腌制,故称“腊八蒜”。

关键词: 腊八 为什么

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