When eating persimmons, can you eat the white frost of persimmons?

It's edible. Persimmon is a cake-like food made of persimmon artificially monotonous, first of all, let's look at the hoarfrost on the persimmon, the hoarfrost on the persimmon is the persimmon peeled in the process of drying the persimmon's own substance sugar separation, this attributed to the natural phenomenon.

The scientific name of the hoarfrost on the surface of the persimmon is "persimmon cream", which is a mixture of a layer of white sugar and fruit enzyme formed by the sugar overflow of persimmons in the process of frost drying and deflating, plus fruit enzymes coagulated on the surface. Persimmon cream can not only be eaten, but also a traditional Chinese medicine, with moisturizing, phlegm, cough effect, generally in the rural children cough more talk, the family will scrape some persimmon cream down, mixed with water to feed the child to take, with heat, cough effect, especially for heat and cold effect is obvious.

I believe that those who have eaten persimmons know that there is a layer of white powder on the surface of persimmons, lick it with your tongue, sweet, melt in your mouth, it is delicious, and you will answer that when you eat persimmons when you are a child, you always like to use your tongue to lick off the powder on the top first, which is very cool! Therefore, the answerer can tell you clearly: the hoarfrost on the persimmon is edible.

Of course, you can eat it, the white frost is just the sugar precipitated during its drying process, and it is not poisonous.

If it is a good persimmon, there will be a layer of white persimmon cream that can be eaten directly, but now there are also counterfeits made with flour. In addition, it is best to store persimmons in the refrigerator.

The white color of the persimmons, I have never washed them, and I ate them directly. I feel that it has no effect, but it is recommended to eat less, and I personally feel that eating it with high sugar is hurtful.

Of course, it is the sugar that precipitates during the drying process.

It's edible, and I feel it's still relatively delicious, every time I eat it and eat it with relish, what are you afraid of.

Persimmon cream is very effective on children's mouth ulcers, recurrent mouth ulcers, and it is also very convenient to use, and it can be applied directly to the ulcer surface. In addition, persimmon cream has a good inhibitory effect on Staphylococcus aureus, Aspergillus flavus, and Escherichia coli, so it can also be used to treat tonsillitis.

Persimmon cream can ** mouth and nose hot sores, chapped corners of the mouth, many friends are prone to chapped lips in winter, a talk, eating is simply painful, you might as well try to wash the mouth before going to bed, dip some persimmon cream on the top, basically 2 days can be cured.

Floor heating is popular in the winter in the north, although the floor heating makes the whole house particularly warm, but it also causes the house to be particularly dry, sore throat in the morning, you can contain a small piece of persimmon containing persimmon cream in your mouth before going to bed, and your throat will not be itchy the next day! It works in person.

There is a layer of white powder on the surface of the persimmon, lick it with your tongue, sweet, melt in your mouth, it is delicious, then Lao Zhang always likes to lick off the powder on the top with his tongue when he eats persimmons when he is a child, which is very cool! So Lao Zhang can tell you clearly: the hoarfrost on the persimmon is edible!

Fresh persimmons are made into persimmons and placed in a cool place for a long time, and then the sugar in them naturally comes out to form a layer of white frost. Because of this, the more hoarfrost, the sweeter and fresher the persimmon will be.

The molding of a persimmon cake goes through twelve processes. The frost above is the persimmon after the natural drying of the persimmon ability sugar decomposition, plus the temperature, naturally formed. Although this layer of hoarfrost is not very sweet, it is indeed sugar, and it accounts for 95% of the total weight of persimmon frost!

The most of these sugars is glucose, accounting for more than 50%, and the relatively sweet fructose is only about 13%, and sucrose is even more pitiful.

Recurrent canker sores are very effective and easy to use, just apply them directly to the ulcer surface. In addition, persimmon cream has a good inhibitory effect on Staphylococcus aureus, Aspergillus flavus and Escherichia coli, so it can be used to treat tonsillitis. In our place it is usually eaten straight and not washed with water.

If the persimmon cream on the surface of the washed persimmon will definitely fall off, it will reduce the nutritional value of the persimmon. The difference between persimmons and persimmons is that they are peeled and the water evaporates, and the nutrient content of other persimmons does not change. We generally have to wash a food, the most common reason is that there may be pesticide residues or bacteria and other problems if we do not wash it, but normally persimmons are not very concerned about this.

Of course, persimmons belong to the food of preserved fruits, which has a high sugar content and cannot be eaten in large quantities continuously, so it is recommended to eat less for diabetics and people at risk of diabetes.

You can eat it. What is hoarfrost on persimmons?

The hoarfrost on persimmons is actually a frosting naturally formed in the persimmon making process, not a preservative, and is edible.

The harvested persimmons are peeled and dried, and during the drying process, the water inside the persimmons is mixed with sugar and seeps into the surface of the fruit, and when the water evaporates, sugar crystals accumulate on the surface to form hoarfrost.

The main ingredient in this layer of hoarfrost is glucose, which is a sugar with low sweetness, lower than fructose, so it is not very sweet to eat, and it can be eaten directly without washing it off.

More hoarfrost is better?

You may notice that there is more hoarfrost in the persimmons sold in the market and some less, so is the more hoarfrost, the better?

The answer is: not necessarily!

The amount of hoarfrost depends on a variety of factors, including the sugar content of the persimmon, the temperature and humidity at which it is dried, and the different production processes.

White frost, that is, the sugar crystals precipitated in the fruit, so persimmons with high sugar content are prone to frosting.

Moreover, naturally occurring hoarfrost requires sufficient drying time, and if it is not dried enough, it will be difficult for the sugar to crystallize if the water is not completely evaporated, and the hoarfrost will be less.

But the hoarfrost on the persimmon does not always remain the same, and sometimes it becomes less and less.

This is because when the temperature is low, the "frost" will appear, and when the temperature rises, the layer of hoarfrost may melt due to the high temperature, which is commonly known as "back frost".

Therefore, the persimmons bought in winter generally have more hoarfrost.

What's the deal with hoarfrost on other foods?

In addition to persimmons, there is also hoarfrost on winter melon, kelp, grapes, etc., and many people will think that it is pesticide residues or additives, but this is not the case.

The hoarfrost on the surface of many vegetables such as winter melon and kale is actually a naturally formed wax, which protects and moisturizes the fruit.

The hoarfrost on the surface of the kelp is formed by the mannitol inside the water after it is dried, and it has a slightly sweet taste.

The hoarfrost on the surface of many fruits such as grapes, plums, blueberries, etc. is also a layer of wax, which also prevents the evaporation of water and avoids the infection of pathogenic bacteria.

Traditional Chinese medicine believes that the white frost on the surface of persimmon cake has the effect of moistening the lungs and relieving cough, and nourishing the throat, which is called persimmon cream.

Since the persimmon cream is all glucose and fructose, then the persimmon cake can be eaten without washing.

Of course, if hoarfrost is only glucose and fructose, you can eat it without washing. But the process of making persimmons to frosting is quite cumbersome, first of all, we must select persimmons with good color, clean and peel them and put them on the shelves to dry, and then they must be moisturized and shaped in a cool place before they are frosted, and this process takes more than half a month. Some unscrupulous businessmen are opportunistic and sprinkle a layer of talcum powder, titanium dioxide, starch, etc. on the surface of the persimmon, so as to save the frosting process and ensure the appearance.

These artificially added substances, if we do not go through professional testing, we can not know the exact composition, whether it is harmful to our body, so it is better to wash before eating persimmons.

The hoarfrost on the persimmon cake turned out to be "it"! It's a pity that I didn't know it before, but after reading it, it really increases knowledge.

The amount of hoarfrost depends on a variety of factors, including the sugar content of the persimmon cake, the temperature and temperature at which it is dried, and the different production processes. Hoarfrost, which is the dissolved sugar crystals in the fruit, so persimmon cakes with a high sugar content are very easy to frost. In addition, the naturally formed hoarfrost should be fully dried for a long time, and if the drying is not enough, the water is not completely volatilized and the sugar is difficult to crystallize, and the hoarfrost will be less.

But the hoarfrost on the persimmon cake does not always remain the same, and sometimes it gets lower and lower. This is because when the temperature is low, it will "frost", and when the temperature rises, this layer of hoarfrost may melt due to the high temperature, which is commonly referred to as "back frost".

Therefore, the persimmon cakes bought in winter are generally more hoarfrost. Manual flouring is often a thick layer and evenly spread, while natural hoarfrost is generally unevenly spread. The manual powder is relatively loose and easy to fall off with a shake, while the pure natural cream is very strong and not very easy to burst.

The naturally formed cream melts in the mouth, and the taste is sweet, but it is not good to sprinkle it with manpower. If you accidentally buy a persimmon cake with manpower to sprinkle flour, then you should wash it and eat it again. The persimmon cakes sold in the market are covered with a layer of milky white powder, and many people do not know what this kind of powder is.

Some people even think that the persimmon cake has this pure white powder on it, which indicates that the persimmon cake has long been moldy. Actually, that's not the case, now let's unravel the secret of the white powder on the persimmon cake.

When the persimmon cake is fresh, it carries a lot of water and is rich in chemicals such as fructose and glucose. However, when the persimmon cake is dried, the water in the body will continue to be volatilized, and the chemicals such as fructose and glucose contained in the fruit will seep into the skin of the persimmon cake with the continuous volatilization of water. The characteristics of these two sugars, glucose, water and glucose, are not the same.

The taste of fructose is very sweet, it is very easy to absorb water, and when glucose penetrates into the surface of the persimmon cake, it will grasp the moisture in the air, and it can stick to the skin of the persimmon cake, which is actually the same type as the sugar paddle on the outside of the preserved fruit.

However, glucose water is much less sweet than glucose, and it is not easy to grasp the moisture in the air, so it is very dry. When glucose water penetrates into the skin of the persimmon cake, it becomes a layer of milky white powder, which happens to wrap the glucose sticking to the skin of the persimmon cake, so all the persimmon cakes you see are all dry, and this layer of hoarfrost on the persimmon cake is not a sign of mold, it is the powdered way of glucose, and everyone also calls this kind of white powder water chestnut powder.

This hoarfrost is all the sugar in persimmons, we can eat it with confidence when we eat it, but there are some black-hearted merchants, they will directly put some talcum powder and other things on the surface of persimmons, so we should shake the outside a little when we buy, and the talcum powder will be shaken off, if it is a real frosting, it can't be shaken off, so the persimmons we buy in this way are very authentic and very delicious.

The hoarfrost on the persimmon is usually the residual sugar after the water in the persimmon evaporates, the main ingredients in it are fructose and glucose, the nutritional value is relatively rich, after eating, it can quickly increase the blood sugar in the body, and has a good effect on improving dizziness, headache and weakness caused by low blood sugar, so the hoarfrost on the persimmon can be eaten.

The hoarfrost on the surface of the persimmon is glucose and fructose, which is evaporated from the water inside, and it is edible.

Yes. The hoarfrost on the persimmon is frosting and is edible. The hoarfrost on the persimmon is a natural phenomenon in the process of making persimmons, because the sugar in the pulp runs out of the pulp with the evaporation of water during the drying process of the persimmon.

When the water is completely evaporated, the remaining sugar crystallizes due to lack of water, and over time, the sugar changes from the original sweeter sugar to unsweetened sugar.

You can eat it. The thin layer of hoarfrost covered on the surface of the persimmon is actually coagulated glucose, because the flesh of the persimmon is dried for a long time, the water contained in the pulp slowly evaporates, and finally a layer of white powder formed on the epidermis is similar to the syrup on the candied fruit, which has good nutritional value.

The hoarfrost on the persimmon is frosting, which is edible and not a harmful substance, so it is safe to eat. The hoarfrost on the persimmon is a natural phenomenon in the process of making persimmons, simply put, the sugar in the persimmon pulp runs out of the pulp with the evaporation of water during the drying process of the persimmon.

The hoarfrost on the persimmon cake turned out to be "it"! It's a pity that I didn't know it before, but after reading it, it really increases knowledge.

It can be eaten, the hoarfrost on the persimmon is actually the condensation of the sugary substances evaporated with the water in the process of drying the persimmon, and the main ingredients are mannitol, glucose, fructose, sucrose, etc., which has the effect of moisturizing dryness, dissolving phlegm and relieving cough.

I can eat it. The "hoarfrost" on the surface of the persimmon is actually the crystalline body after the precipitation of glucose, which can be eaten.

The hoarfrost on the persimmon is called persimmon cream, which can be used as medicine, and the glucose and fructose produced by the evaporation of water when the layer of hoarfrost pulp is exposed to the sun can be called the essence of persimmon. The hoarfrost on the persimmon can be useful, and it can be used for sore throat and cough with lung fever. Therefore, it can be eaten with confidence, but you must choose carefully when buying.

You can eat it. When the persimmon is basically ripe, the outer layer of the skin is peeled off, and its own sugar will appear on the surface of the persimmon for a period of time, which is called hoarfrost, which is edible, and the more hoarfrost proves that the persimmon is better.