Can fruit heating destroy the organic acids in it?

The tannic acid in tea leaves still exists after blistering, and it is of course impossible to destroy the tannic acid in apples and pears. As for the upstairs, it's nonsense. The most important nutrient in fruits is vitamin C, vitamin C is water-soluble, and vegetables should be washed before cutting when washing.

According to what he said, when heated to the same problem as the human body, vitamin C has long been lost to the water, and vitamin C is very easy to be oxidized, and there is nothing left after heating fruit except dietary fiber. The most scientific way to eat fruits is to eat them in season, naturally ripe, fresh, at room temperature, without any processing.

Warming the fruit to the same temperature as the body makes it easy to absorb and healthy.

Oranges, apples, bananas, citrus, and dates are cut whole or sliced and placed in a rice cooker to heat, while small cherries or grapes are soaked in warm water in a bowl.

Try to warm the fruit at room temperature for 10 seconds before eating, if it is a fruit that has just been taken out of the refrigerator, heat it for 15 seconds to a temperature of 30 40, which is a very good way to maintain our body. As for the vitamin C contained in fruits, will it be destroyed after heating? The heat and heating time must be well controlled, the destruction of vitamin C is 60, so we heat it in a pot to 30 40 will not destroy the vitamin.

This is because the sugars in the fruit are heated and broken down into fruit acids. When heated, the polysaccharides in it are decomposed into monosaccharides after being heated, and the monosaccharides undergo a polymerization reaction and are converted into amino acids.

When heated, the content of polyphenols, natural antioxidants, is greatly increased. In fact, most fruits can be heated, only a small number of juicy fruits with high vitamin C content, such as kiwi, orange, grapefruit, orange, strawberry, etc. are not recommended to be heated and eaten, these fruits are rich in vitamin C, more afraid of heat, generally heated to 60 when the vitamin C in it will be destroyed, if heated to 100, more than 95% are lost.

Soaking fruit in acid water can inhibit bacteria on the surface of the fruit and improve the freshness of the fruit. 2.Soaking the fruit in sour water can remove stains from the surface of the fruit and clean the surface of the fruit.

3.Soaking the fruit in sour water can make the fruit easier to cut and make the fruit slice more even. 4.

Soaking fruits in sour water can prevent the fruit from turning black and spoiling, extending the shelf life of the fruit. 5.Soaking fruit in acid water can remove residual pesticides on the surface of the fruit and ensure the safety of the fruit.

Summary. Why soak fruits in sour water: Kiss, because most fruits are perishable, and traders use industrial dilute sulfuric acid to soak fruits mainly to preserve freshness.

After soaking in these acidic liquids, the shelf life can be extended by more than 7 days, and the shell can also remain fresh and translucent.

Why soak fruits in sour water: Kiss, because most fruits are perishable, and traders use industrial dilute sulfuric acid to soak fruits mainly to preserve freshness. After soaking in these acidic liquids, the shelf life can be extended by more than 7 days, and the shell can also remain fresh and translucent.

So how do you discern that? After it is soaked, there is more moisture on it; It smells pungent. After buying it back, if it can be stored for more than two days, it is likely that there is a problem.

Hello, it is a pleasure to serve you and give you the following answer: soaking fruit in sour water is a commonly used method of preserving fruit, which can effectively extend the shelf life of fruit and prevent fruit from rotting and spoiling. Reason:

1.There are a lot of bacteria and fungi on the surface of the fruit that can cause the fruit to spoil. 2.

There are also a large number of bugs on the surface of the fruit, which can cause damage to the fruit. Workaround:1

Soaking fruits in acidic water inhibits a large number of bacteria and fungi, thus preventing the fruit from rotting and spoiling. 2.Soaking the fruit in acidic water can kill a large number of bugs, thus preventing damage to the fruit.

Steps:1Prepare sour water:

Mix vinegar and water in a ratio of 1: Wash the fruit: Wash the fruit and remove any dirt from the surface.

3.Soaking: Soak the cleaned fruit in sour water, usually for 30 minutes.

4.Put it in the refrigerator: Put the soaked fruit in the refrigerator for preservation, which can effectively extend the shelf life of the fruit.

Related knowledge: In the process of soaking the fruit in sour water, the vinegar in the sour water will inhibit bacteria and fungi on the surface of the fruit, thereby preventing the fruit from rotting and spoiling; The vinegar in the sour water also kills the bugs on the surface of the fruit, thus preventing damage to the fruit.