Why is papaya bitter? Why is papaya bitter?

There are two types of papaya: green papaya (the skin is green, and it will not change color for a long time. The pulp is milky white and has few pearly white seeds.

Ripe papaya (the skin is cyan or orange-yellow, and the cyan color will turn orange-yellow with color spots at room temperature.) The pulp is light to dark orange, and the seeds are black) Green ripe papaya is easy to identify. Generally, ripe papayas are labeled "red."".

Green papaya is easy to choose, the skin should be smooth, the green color should be bright, and there should be no color spots. Ripe papaya should be picked with a very light feel, and the flesh of such papaya is sweeter. Papaya with a heavy feel is generally not fully ripe and has a somewhat bitter taste.

The skin of the papaya must be bright, the orange color should be uniform, and there should be no color spots. Also, when picking papaya, you should gently press its skin, and never buy one with a very loose skin. The papaya flesh must be firm.

The use of green papaya is very simple, make broth When using cooked papaya, it should be noted that there is carotene in papaya, which is decomposed into melanin when it sees light. Therefore, it is recommended not to see sunlight for 4 hours after eating papaya. Papaya has to be chosen according to your taste, such as which variety you like.

The general method of choosing papaya is as follows: if you want to eat the papaya you bought back on the same day, choose the melon with a yellow body, and gently press the belly of the melon to feel a little soft, that is, it is ripe. When choosing papaya, you should choose a big melon belly, and the large melon belly proves that the papaya has thick flesh, because the best papaya is the piece of the melon belly.

You can also look at the guati, if it is a freshly picked papaya, the guati will also flow out a juice like milk, you can look at the situation of the guati to infer whether the melon is fresh or not. If it is not fresh, the melon will be bitter. The melon body should be smooth, there are no traces of fall or touch, and it is more falling in the hand, that is, there is more juice.

How to eat: The easiest way to eat papaya is to cut it into four petals and eat it raw after removing the seeds, but papaya is diuretic, and people who can't stand it will urinate a lot after eating papaya. It can be eaten with simple processing, such as steaming in a pot and adding honey to eat.

Papaya steamed milk: a papaya, open a bite in the belly, dig out the middle seeds, pour in milk and rock sugar, steam in a pot for 15 minutes, take out and eat. Papaya steamed snow clams:

The method is the same as above, except that the snow clams should be soaked for a day, then boiled with rock sugar for 20 minutes, then added to the milk and boiled, and then poured into the papaya and then steamed, only need to steam for 10 minutes. Papaya is a good product for beauty, under normal circumstances, papaya steamed milk is very good (snow clams are so expensive) raw papaya can be cut into slices or shredded, slightly scalded in a pot of boiling water, and then to make cold dishes, very crisp and refreshing, but it has to be 7 ripe melons, too ripe is not brittle, too raw bitter.

Papaya is known as the "king of baiyi fruits". Li Shizhen's "Compendium of Materia Medica" discusses: papaya is warm and sour, calms the liver and stomach, relaxes tendons, invigorates muscles and bones, and lowers blood pressure.

Modern medicine has proved that the fruit contains papayaline, papain, rennet, carotene, etc.; It is rich in more than 17 kinds of amino acids and a variety of nutrients; The oleatonic fruit ingredient contained in it is a compound that has the effects of liver protection and enzyme reduction, anti-inflammatory and antibacterial, and blood lipid reduction. In fact, papaya is not only fragrant, colorful, and sweet, but also contains extremely rich nutritional value.

If the taste is not right, it can only be said that the papaya you bought has gone bad.

It's because when you cut the papaya, you didn't cut the place where the head was. It has slurry there, so you'll be bitter to eat.

Papaya can be beautified, it can be eaten and good for the body, but it is just a little bitter, which is a taste of papaya.

The essence of the dish is like bitter gourd is born like that.

Papaya is refrigerated and fresh after buying, and it should be stored for two days to make the amylase of papaya sweet!

It's not that your papaya still leaves some pesticides on it.

1.Papaya tastes only a little bitter, which is normal, if the papaya tastes particularly bitter, it may be because the papaya flesh is not cleaned up. Before eating papaya, the skin of ginger papaya needs to be removed, and the papaya seeds need to be removed.

2.If the peel is too thin, the flesh near the peel will have a bitter taste. The peel of papaya contains bitter ingredients, and there is also a bitter taste in papaya seeds. If the peel and papaya seeds are not cleaned properly, the flesh will taste a little bitter.

Papaya is not a bitter dough of cave oranges, papaya should be sweet, if the papaya is bitter, it may be bad for the taste of papaya, it is indeed a little special, but Jian Shou he is not bitter.

After the papaya is ripe, the flesh is soft and easy to be injured, so it is not suitable for transportation loss stoves. As a result, fruit growers produce papayas when they are picked and do not wait for them to ripen. At this point, the papaya pin is blue.

This papaya needs to be cooked or cooked. It is normal to be bitter when consumed straight.

Papaya can eat papaya pulp. Before eating, you need to remove the skin and papaya seeds inside, and then wash it. If the peel of the fruit is too thin, the flesh close to the peel will have a bitter taste because the peel of papaya contains a bitter taste, and papaya seeds also have a bitter taste.

I believe that many female friends know that papaya and milk are the best products, but sometimes fruit juice milk and papaya juice just drink well, put it for a period of time, and also coagulate together, the reason is also very simple, milk contains a lot of protein, papaya contains proteases, the two ingredients react together, but the reaction speed is very slow, high temperature will promote the reaction, and there will be a bitter taste after cold.

1.Papaya milk will flocculate after being left for a while, and this flocculent is difficult to absorb. Therefore, it is advisable to squeeze milk and muggle dry to avoid reactions.

2.The warm water added to the milk papaya should not be too high. Above 55 degrees will enhance the activity of protease in papaya, promote the deterioration and precipitation of protein in milk, and affect the nutritional value.

1. Papaya cuts: Papaya is bitter, and many of them are due to cuts on the epidermis during the growth of papaya. When the papaya continues to grow after being injured, the fleshy structure changes, so it is bitter. In the future, if you see a scratch on the skin of the papaya, don't buy it.

2. The ripeness of the chaotic hall code is not enough: after the papaya is ripe, the flesh is soft, it is easy to be bruised, and it is not suitable for transportation, therefore, the fruit farmers are picking papaya raw, and do not wait until the papaya is ripe, at this time the papaya is green, this kind of papaya needs to be ripened after buying back, or eaten as a vegetable, and it is a normal phenomenon to eat it directly because it has a bitter taste.

3. Not cleaned up: papaya can only eat the flesh of papaya, before eating, you need to remove its outer skin and the papaya seeds inside, and then clean it to eat, if the peel is too thin, the flesh close to the outer skin will have a bitter taste, because the papaya peel contains bitter ingredients, and papaya seeds also have a bitter taste.

It's because it's not cooked, so it's like this.

Fresh papaya fruit contains more tannins and organic acids, and the sugar content is relatively low, making it sour and astringent and not suitable for raw food. But its fruit is highly nutritious and rich in vitamins. The acids in papaya include malic acid, citric acid, tartaric acid, etc., all of which have a pure sour taste, and can be made into a product with a unique flavor after being properly diluted and supplemented with certain sweeteners such as sucrose or honey.

The appearance of the unripe papaya is green, the fruit is relatively hard, crisp with a bit of bitterness and astringency, and the taste is not very good when eaten raw, but it can be eaten without poison. It is generally not recommended to eat papaya directly raw, it is not good to eat it directly, and it is difficult for ordinary people to swallow, so it is recommended to cook it a little to become a delicious dish to eat.

There are many reasons for the bitter taste of papaya, if the skin is still green, it means that the papaya is not fully ripe, and it is still green and bitter after cooking. Therefore, when making papaya food, it is necessary to choose ripe papaya, pay attention to its softness and hardness, and the color change of the outer skin.

After the papaya is ripe, the flesh is soft, and it is easy to bruise or have wounds, which is not conducive to transportation or papaya sales. Therefore, when the farmers of the melon are picked, they will pick the raw papaya, without waiting for the papaya to be fully ripe. At this time, the skin of the papaya is green, and it needs to be left for a period of time or take the way of ripening, and wait until it is fully ripe before eating, otherwise it will be blind and bitter.

Introduction:

If the papaya is not completely cleaned, it will also cause the papaya to have a bitter taste if it is mixed with a lot of papaya seeds. Therefore, in the process of cleaning Chifeng papaya, the papaya seeds need to be completely cleaned. In addition, if the outer skin is not completely eliminated during the peeling process, it will also cause the papaya flesh to have a bitter taste.