There will be a layer of white frost on top of the persimmon, can this layer of white frost be edibl

I believe that many people have eaten persimmons, and when they eat persimmons, they will find that there is a layer of hoarfrost on the surface of persimmons. Many people will use a paper towel to wipe off this layer of hoarfrost when eating persimmons, but in fact, this hoarfrost can be eaten. Here's why.

This layer of hoarfrost can actually be wet, and this hoarfrost is the icing of sugar that naturally condenses during the fermentation process of food. Therefore, you can eat these foods with confidence, which does not mean that the food is moldy, but that the food has allowed the sugar in the body to penetrate out due to fermentation and become a layer of hoarfrost on the surface. We can also get rid of this layer of hoarfrost when we eat persimmons, if you don't like to eat it, but if you don't care, you can eat persimmons directly, you don't need to get rid of them.

But you can't eat too much persimmons, because persimmons are a kind of cold food, and eating too much will also make your stomach particularly uncomfortable and make your body cold. Therefore, we must control the amount when eating persimmons, and it is best to eat food at noon, because the weather at noon is relatively warm, and when we eat persimmons, we can bask in the sun to remove the cold in our bodies. We can also eat fresh persimmons, such as frozen persimmons or hard persimmons, these persimmons are also more delicious in winter.

When eating persimmons, we must control the amount, we can't eat too much, and we have to pay attention to whether the icing is icing or not, you can dip the icing in your hands to taste the taste. Because some merchants will apply talcum powder to the surface of food and use talcum powder to fake frosting, because these persimmons have a relatively short fermentation time, and they can't secrete frosting at all. So when buying food, we can shake the food, and if the frosting can be shaken off, it means that such frosting is talcum powder.

This layer of hoarfrost is edible, because this layer of hoarfrost is made in the process of making persimmons, and the sugar in the persimmon is condensed, which is very delicious.

Yes, this is some of the things that come out of the persimmon, these things are relatively healthy and there is no harm.

It can be eaten, persimmon is a very delicious food, very sweet, many people like to eat it very much, and it is very nutritious.

The persimmon is covered with a layer of white frost, which is not noodles, so you can eat it without washing it off. The layer of hoarfrost on the persimmon is the crystalline body produced by the persimmon in the natural drying process, and the main ingredients are mannitol, glucose, fructose, sucrose, etc., so it can be eaten without washing it off.

Persimmon cake is a cake-shaped food processed from persimmon fruit, generally there are two kinds of white persimmon and black persimmon.

The process of making persimmons is as follows:

1. Arrange the fruit, pick the ripe persimmons, trim the fruit pedicles, and peel them.

2. Baking and drying persimmons, the traditional method is to put the peeled persimmons on the container, add sulfur, and then put them in a ventilated place where the sun shines, and dry them in the open air and air drying. Because of the development of science and technology, this step will generally take the method of baking and put it into a special baking room for baking, and there is no longer a need to add sulfur for sterilization.

3. The formation of hoarfrost, hoarfrost is the sugar crystals precipitated in the fruit, if the persimmon has a high sugar content, coupled with enough drying time, it is easy to produce hoarfrost. If the drying is insufficient, the water will not evaporate completely, and the sugar will be difficult to crystallize, and the hoarfrost will be less.

4. Modeling, after the fruit is softened, take it out and knead it into shape, 5. Bake and dry it again, check the fruit that has been successfully shaped, and bake and dry the persimmon fruit that has not been fully dried.

6. Grading and packaging, after the persimmon fruit is completely dried, it is the finished persimmon cake, at this time, according to the size of the fruit, the appearance of the fruit and other classifications and grading, after packaging, it can be **, that is, the persimmon we usually see on sale.

Persimmon is sweet, astringent, cold, and has the functions of clearing heat and removing dryness, moistening the lungs and dissolving phlegm, quenching thirst, strengthening the spleen, and stopping bleeding.

Because of the high sugar content of persimmons, it is best not to eat persimmons with high blood sugar, and persimmons contain tannins, so it is best not to eat them when people are on an empty stomach.

In addition, those with spleen and stomach deficiency and cold, phlegm and dampness should not eat persimmons, so as not to aggravate the symptoms.

The white frost on the persimmon cake is a frosting naturally formed in the persimmon making process, it is not a preservative, and it is edible, so it can be eaten directly without washing it off.

The hoarfrost on the persimmon cake is actually the condensation of glucose and fructose that evaporates with the water when the water evaporates, and it does not need to be washed, and traditional Chinese medicine believes that the persimmon cream has a certain effect on moistening the throat and lungs, so it is called persimmon cream as medicine.

A layer of white frost is the crystalline body produced by the persimmon during the drying process, which can be eaten directly.

Because its main components are mannitol, glucose, fructose, etc., it is beneficial to people's health.

No, this white is frosting, which is naturally formed by drying persimmons in the natural environment, and it is edible, and there is no need to wash it off.

With the improvement of people's living standards, people are paying more and more attention to eating healthily. Will also pay attention to some food safety issues, people enhance the awareness of safe food health is a good thing, but at the same time there are some health misunderstandings, after entering the autumn and winter, due to the small amount of vegetables and fruits to eat, some small partners will have swollen gums, constipation and other symptoms of "fire", then many people have heard that eating persimmons can be relieved, and some people have doubts about the hoarfrost outside the persimmons, feel that it is not dirty, can you still eat?

Persimmon is a kind of dried fruit preserved fruit formed by peeling and drying fresh persimmon fruit, many people like to eat persimmon because of its soft sweet and glutinous taste, usually we see persimmon on the market There is a layer of hoarfrost on the surface. Is the hoarfrost on the persimmon natural or artificially added? What exactly is this hoarfrost?

In fact, the hoarfrost on the persimmon is actually the persimmon in the processing process of the sugar seeps out of the surface of the persimmon with the water, and the sugar condenses into a white crystalline powder attached to the surface of the persimmon, which is naturally formed, this layer of hoarfrost is an important quality index of persimmon, the color of the persimmon cream, how much and the distribution on the surface of the persimmon is an important criterion for judging the quality of persimmon. The content of reducing sugar, fructose content is 47%, glucose content is 36%, sucrose content is 7%, mannitol content is 2%, in addition to persimmon frost, there are also small amounts of protein, fat and organic acids.

In addition, it is worth mentioning that many informal vendor markets still exist on the surface of persimmons to add talcum powder and other illegal substances for camouflage hoarfrost, it is very simple to identify, the general artificial addition of hoarfrost is relatively uniform, and the persimmon picks up the white powder puff down, if the small partner encounters such a situation when buying, you should be careful whether it is artificial hoarfrost, buy carefully. It is recommended to choose a regular supermarket and buy products with regular packaging.

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.

Finally, although there are fewer types of vegetables in winter, it is also necessary to choose green leafy vegetables, establish a good eating pattern, regular work and rest, sufficient exercise, and eat scientifically according to the dietary pagoda of Chinese residents, so as to maintain a healthy body and create a better life.

The frost on the upper surface of the persimmon is the condensation of glucose and fructose that exudes with the evaporation of water when the flesh is dry, and this has a certain effect on moistening the throat and lungs, and the taste is sweet.

This is because due to the evaporation of water, the glucose in the pulp also penetrates the surface layer of the persimmon, forming a layer of white frost.

That is the glucose secreted from the pulp, which is the white frost naturally formed by the persimmon during the drying process, not white ash or powdered sugar.

That is persimmon cream, which is a layer of white frost that is naturally formed in the process of drying and making, which is very good for the human body.

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.

Now that our standard of living has improved, so the snacks in daily life have become bigger and bigger, I don't know if you don't like to eat persimmons in your daily life, persimmons are a very delicious and very sweet fruit. When we buy food, we find a layer of hoarfrost on the surface of the food. What are these things?

Persimmon is a very sweet food, elastic and elastic, which is loved by the elderly and children. The surface of high-quality persimmons is usually covered with a hint of white cream, which is sought after by many elderly people. For example, when there are canker sores in the mouth, many elderly people are advised to apply this layer of white cream on top of the canker sores to allow the sores to heal as soon as possible.

In fact, persimmons on persimmons are because the flesh of the persimmon is gradually penetrated by the concentration of glucose and fructose, evaporating the water.

This is not because the persimmon is in the process of drying, the sugar in the pulp extends outside the water, and the water evaporates completely. Due to the lack of water, the remaining sugar is still crystals, and the sugar is tired. The sweet sugar turns into an unreplaced sugar, and I'm sure you also find that the white cream on the persimmon is sugar, but the taste is not very sweet.

How to distinguish hoarfrost, some people act as persimmon cream for talcum powder or flour, when buying persimmons, if it is naturally frosted, it is difficult to fall off, put it in your mouth and it will be very sweet in an instant.

Artificial sprinklers shake gently and it will fall.

If you want to get the perfect persimmon, it's not an easy thing to do. The water content of permanent persimmons must be controlled between 38 and 42, not only because this dried persimmon is soft, but more importantly, the water containing the persimmon in this interval is most likely to form a beautiful persimmon. Excessive water content or too low will affect the thickness of the persimmon cream, more attention is paid to the fact that if the water content is less than 38, then this persimmon is a stone.

So traditional dry patching is really technical. Be sure to dry it and then dry it.

People with diabetes, spleen deficiency, diarrhea, noise, noise, physical weakness, postpartum, exogenous cold do not eat; Suffering from chronic gastritis, emptying, indigestion, etc.

However, before eating persimmon cake, there are many reticulated people who are necessary to eat hoarfrost. In fact, you want to wash it or not, you can eat it directly, but if the powder is too thick and excessive, it is even better. Now people are special and they will still wash before eating.

I don't know if you need to eat it?