What should I do if the persimmon is too astringent after eating, what should I do if the persimmon

What to do if you eat persimmon and your tongue is astringent.

Before and after the frost falls is the best ripening period for persimmons, and a large number of persimmons are on the market. It is understood that according to whether the persimmon can be naturally astringent before ripening on the tree, persimmons are divided into two categories: astringent persimmons and sweet persimmons. The former (most of the persimmons on the market belong to this category) must be artificially deastringent after picking before they can be eaten.

The material basis for causing astringent persimmon astringency is tannic acid (also known as tannic acid), tannic acid has strong astringency, which can coagulate the protein of the tongue mucosa, paralyze the taste nerve and produce a "astringent" feeling, which must be artificially treated and astringent before eating.

There are several ways to remove astringency:

1. Mixed fruit deastringency method.

Mix astringent persimmon with ripe apples, pears, hawthorns, kiwifruit, etc. in a closed room, at room temperature, after 5-7 days can be astringent. Ethylene and other gases released from ripe fruits can promote the enzyme activity and respiration of persimmons, thereby deastringency. The persimmons ripened by this method have an aromatic flavor but a slightly softer fruit.

You can also put astringent persimmons in a plastic bag, put 1-2 apples in it, tie the mouth tightly, and it can be deastringent in 2-3 days.

2. Heating hypoxia and deastringency.

Put the persimmon in a jar, bucket, jar or aluminum pot (no iron container), add 45 water to submerge the persimmon, keep the water temperature at 35 -40, and it can be astringent after 16-18 hours. The flesh of the fruit treated by this method is crisp and hard.

3. Stab removal method.

Insert small pieces of dried sesame stalks or toothpicks around the persimmon cap, 3-6 sticks per persimmon, and the astringency will be removed after a few days.

4. Alcohol astringency.

When loading persimmon fruit, every 1 layer, spray a small amount of 75% alcohol, seal and keep warm after installation, 20 after about 9 days can be astringent. The treated persimmons are softer. Note that the amount of alcohol should not be too much.

Precautions for eating persimmons.

1. You can't eat persimmons on an empty stomach. When fasting, our gastric acid secretion will increase and the concentration is high at this time, and persimmon contains a large amount of tannins and gum and some soluble astringent ingredients, such as with the high concentration of gastric juice fusion, the probability of causing stones, at this time the stones may block the pylorus, increase the gastric pressure, make us have stomach distension and stomach pain, if the situation is serious, it may also cause gastric stones, gastric ulcers, gastric bleeding, and other serious diseases.

2. It is not advisable to eat raw persimmons, and they should be peeled when eating persimmons, because persimmon skin contains more tannins, which are easier to combine with gastric acid to form gastric persimmon stones.

3. Do not eat with high-protein foods such as crabs, fish, and shrimp. In traditional Chinese medicine, crabs and persimmons are both cold foods, so they should not be eaten together. From the point of view of modern medicine, crabs, fish, and shrimp with high protein are easy to coagulate into lumps under the action of tannic acid, that is, gastric persimmon stones.

4. Diabetics should not eat. Because of the sugars contained in persimmons, most of them are simple disaccharides and monosaccharides (sucrose, fructose, and glucose belong to this category), so they are easily absorbed after eating, which increases blood sugar. It is even more harmful for people with diabetes, especially those with poor blood sugar control.

5. Enough is enough. Don't eat too much at a time, just 1 or 2 at a time. If you eat too many persimmons, it is very easy to cause stomach persimmon stones.

Reason analysis: The astringency of persimmons is because persimmons contain soluble tannins, so soluble tannins must be converted into insoluble before eating, that is, let it remove the astringency. The principle of deastringency is to create a low-oxygen environment for persimmons, so that acetaldehyde, an intermediate product of anoxic respiration of persimmons, is combined with tannins to form insoluble substances.

Solution: 1. Lime water astringency. For every 100 kg of persimmon, use 3 kg - 5 kg of lime.

The lime is first dissolved, and then diluted to the amount of water that can submerge the persimmon fruit, and it can be deastringent in 2-3 days. The flesh of the persimmon fruit after astringency is crisp, and it is particularly effective for fruits that are not too ripe when they begin to color.

2. Deastringency with warm water. Put the fresh persimmon into the clean jar and the jar key, then pour in 40 warm water, all the persimmons are submerged, and then use cotton wool and other materials to cover the cylinder mouth tightly tightly, after 20-36 hours can be astringent. The persimmon fruit flavor of this method is slightly lighter, but it can not be stored for a long time, and the color is brown and soft after 2-3 days, and the astringency is fast, and a small amount is good on the spot.

3. Fresh fruit astringency. Put the persimmon fruit into the tank, every 100 kg of persimmon fruit into 3 kg -10 kg of papaya or hawthorn and other ripe and intact fruits, layer mixing, after full cover the cylinder mouth, after 3 days to 5 days, it can be softened, astringent, and the color is gorgeous, the flavor becomes stronger.

4. Alcohol astringency. Put the persimmon in a container, spray a small amount of alcohol or good wine (high degree wine) after filling it with a small amount of alcohol or good wine (high degree wine), and seal it, and it can be astringent in 7-10 days. Pay attention to the alcohol should not be too much, otherwise, the fruit surface is easy to change color or slightly uncomfortable taste.

5. Ethephon deastringency. Take 250ppm of aqueous solution of ethylene dilution and spray it on the tree to moisten the fruit surface; Or the harvested fruits can be soaked in 250ppm aqueous solution for 3 minutes in a basket, and the astringency can be deformed after 3-10 days. This method is simple and effective, low-cost, can be large or small, can control the harvest time, and can regulate the market**.

After deastringency, the color is gorgeous, but the persimmon becomes soft and fast. Sprayed ethephon on the tree.

6. Deastringency with cold water. The persimmon fruit is packed in a basket or other utensils, and the utensils are soaked in clean water, such as the persimmon fruit is packed in a basin or bucket, and the clean cold water is changed every morning, so that after 7 days to 19 days, it can be astringent, also called "cold persimmon". Although this method takes a long time to deastringency, it does not need to be warmed or equipment, and the astringent persimmon fruit is more astringent and crisp than warm water.

7. Warm rice grass is astringent. Put the fresh persimmons in a jar or pot and keep warm with straw around them. Pour in 40 or 50 °C of warm water and test the temperature by hand to keep it from being hot.

Then put the persimmon into the submerged, and cover the mouth, if necessary, change the water 1-2 times to maintain a constant temperature, about 1 day and night - 2 days and nights, you can get rid of astringency.

8. Grass and wood ash astringency. Place the persimmons in a jar and sprinkle dried plant ash on them, and the number of persimmons is as low as 1 20. Then pour 40 years of clean water, after 1-2 days, can achieve the purpose of astringency.

9. Introduce a very good soil method for removing astringency commonly used in rural areas: put persimmons in a net bag or basket and bury them in the river under the sand, the river water flows through them, and take them out after 3 days, and the persimmons will be the decisive delicious fruit.

After eating persimmons, the mouth is very astringent, which can be solved by the following methods.

1. After eating persimmons, we can drink more boiled water to solve this problem, after eating persimmons, we can drink a large glass of boiled water, and then it will not be so astringent, and the effect is still better.

2. If the mouth is astringent after eating persimmons, we can also choose to brush our teeth directly, which can also remove the astringency, and the effect is relatively good, but it should be noted that do not brush our teeth immediately, it is not good for our teeth, and it is best to brush our teeth after fifteen minutes after eating.

3. If the mouth is astringent after eating persimmons, we can also choose to chew gum, which can also make us feel not astringent, and the effect is also relatively good.

4. If the mouth is astringent after eating persimmons, we can also choose to drink a glass of milk after a while, milk can make us feel astringent quickly, and it is generally best to drink it after fifteen minutes.

The persimmon tastes too astringent because it is not ripe, and the unripe persimmon means that it contains tannins, which can make people have an astringent nervous reaction, so they will feel astringent after eating raw persimmons. If you want to get rid of this astringency, you can drink some soda or tea, you can also rinse your mouth with salt water, or drink some sour milk, and if you have pickles, you can also eat some empty mouths to get rid of astringency. ”

One of the characteristics that distinguishes persimmon from other fruits is that it has a strong astringency, especially the astringent persimmon, even its ripe fruit, which still presents a strong astringency. The astringency of X0D X0a persimmon is present in its tannin cells, and Japanese agronomist Saburo Ito and others have conducted a series of studies on its essence. The results show that it is one of the colorless anthocyanins, and its main components are epicatechic acid, catechuic acid-3-citrate, epipalmetto catechic acid and catechin-3-gerterate through complex combination, and its molecular weight is known to be about 14000, which is a polymer polyphenol.

x0d x0a Actually, it's not just unripe persimmons that have an astringent taste, usually most of the unripe fruits have an astringent taste, such as green bananas, green apples, and astringent skin of chestnuts, but they are not as "shy" as persimmons, and they are not ripe and never let people taste them.

First, the method of removing astringency from hard persimmons

1. Warm water deastringency method:Soak the hard persimmons in water at 35-40 degrees for 16-18 hours to remove the astringency, but for the astringent persimmons to eat as soon as possible, otherwise it will easily lead to persimmon rot for a long time.

2. In the south, persimmons can be soaked in warm water at room temperature for 5-7 daysFor this method of deastringency, it is also the same as the previous one, and it should be eaten as soon as possible to avoid rotten fruits.

3. Lime water deastringency method:According to the amount of 7 kg of quicklime for 100 kg of persimmons, first add water to stir the quicklime milk into lime milk (subject to lime water submerged persimmons), keep the temperature in the range of 20-25 degrees, and it can be astringent in about 3-4 days.

Second, the method of deastringency of soft persimmons

1. Mix persimmons with other ripe fruits such as apples and pears in a secret room for 5-7 days to see that they are astringent.

2. Alcohol astringency:In a closed room or container, spray some 75% alcohol on the persimmon, seal it with plastic film and other substances on the back cover, place it in an environment of 20 degrees, and it can be astringent in about 9 days.

3. Ethephon treatment:Spray persimmons with 250-500ppm ethephon solution and laundry detergent as a spreading agent, and put the persimmons sprayed with washing powder as a spreading agent indoors, and they can be astringent in about 3-5 days. Of course, you can also soak the basket with fruit in ethephon solution for 3 minutes, and it can be deastringent in 8-9 days.

Related Notes:

The reason for the astringency of persimmon and the principle of astringency: persimmon fruit contains a strong astringency, mainly because the persimmon pulp contains a large number of soluble tannin substances, which are located in special tannin cell sap cells, and the size and content of tannin cells will vary depending on the persimmon variety and ripeness.

Persimmon tannins have a feeling of astringency when eaten in the dissolved state, but will not feel astringent when eaten under insoluble gel, mainly because the taste buds on the tongue will combine with soluble tannin molecules with small molecular weight, so they will feel astringent when eating, and insoluble tannins are gelatinous macromolecules, and the taste buds cannot combine with them, so they cannot feel astringency.

The above content reference: Encyclopedia - persimmon.

1. If the persimmon is astringent, we can put it in the refrigerator and freeze it for three or five days before taking it out to thaw and eat, or prepare a bowl of warm water and add a small amount of salt to it, and then put the persimmon in water to soak for a period of time. Or put persimmons and bananas together and wait for the persimmons to ripen before eating them.

2. In addition, we can also seal the astringent persimmon and the ripe banana together, because the ethylene emitted by the ripe banana can ripen the fruit, which can promote the faster ripening of the persimmon, and it will not be astringent.

Not recommended

The astringency of persimmons may be caused by the persimmons not being fully ripe when they are made, and it is not recommended to continue eating them to prevent negative effects on the human body. When the persimmon is not fully ripe, it can be deastringent by mixing the fruit, sealing and storage.

1. Mix fruits.

Mix the persimmons of Shibuguchihashi Haru with other ripe fruits at room temperature, such as apples, pears, kiwifruit, etc., and the astringency of the persimmons will gradually disappear over time.

2. Sealed storage.

Use plastic wrap or plastic bags to seal and store the astringent persimmons for about 100 days, and the astringent taste of the persimmons will gradually disappear during storage.

However, if the astringency of the persimmon is caused by the rotting and deterioration of the persimmon, it is not suitable to continue to eat and needs to be discarded immediately. Normal people should usually choose fresh persimmons, but the nature of persimmons is cold, and they should not eat too much.