Do pears get sweetened when soaked in salt water

Soaked pears in salt water will not be sweetened, in order to bring out the sweetness.

Soaking pears in salt water will sweeten them for a number of reasons:

1. The phenomenon that one taste can enhance another taste is called the contrast effect.

2. Contrast effect refers to the phenomenon that the proper blending of two or more flavoring substances can make the taste of a certain flavoring substance more prominent.

3. In life, there are many examples of contrast effects like this, such as eating watermelon after eating a very sour orange, it will feel extra sweet. This effect is very useful for chefs, and if you put too much salt in the stir-fry, you can add a little sugar, which will reduce the saltiness; When there are many dishes, the order of serving should be considered to serve the light ones first, and then eat the strong ones, so that you can better taste the taste in the dishes.

4. Adding a small amount of salt to sweet food will make the sweetness more prominent. Because after the tongue tastes salty, the brain forms a salty environment, so that when it receives sweetness, it will be particularly prominent. It's like a little black on a white paper, which is particularly conspicuous.

Of course, you can't add too much salt, only 1% of the sugar content5, otherwise only the saltiness remains.

This is the breadth and profundity of China's food culture, if you want to "be sweet, add a little salt".

It's going to get sweet. Rationale:

Salt water is alkaline, but pears contain a lot of fruit acid, and by neutralizing the alkaline water with fruit acid, pears are left with fructose. Just like a pineapple soaked in salt water, a pineapple soaked in salt water will taste sweeter by neutralizing alkaline water with fruit acid. So pears will be sweetened by soaking them in salt water.

The reasons for this situation are related to physical and chemical reactions, which are as follows:

1. First of all, pear oxidation refers to the phenomenon of oxidation of the cut or damaged part of the pear when exposed to air. This is because pears contain phenolic substances and enzymes, and when the pear is cut or damaged and comes into contact with the air, the enzymes will catalyze the oxidation of phenolic substances to produce phenolic oxidation products. These oxidation products can cause the surface of the pear to appear brown or black.

2. When the pear is soaked in brine after oxidation, the salt ions in the water will react with the oxidation products on the surface of the pear. Salt ions are able to neutralize with the acidic components in the oxidation products, causing the acidic components to lose their solubility, thus making the oxidation products insoluble in water. This insoluble oxidation product of Mozhou will be dispersed in the brine, causing the brine to turn white.

3. In addition, the ion concentration in the brine will also affect the color of the pear after oxidation. The high concentration of brine will increase the ion concentration in the solution, which will lead to more obvious precipitation of oxidation products on the surface of the pear, and the brine will become whiter.