What is the white powder on persimmon cake? Can I eat it without washing?

The white powder is frosting, and the sugar content of persimmon itself is relatively high, and in the process of making and drying, the sugar will condense into frost and gather on the surface because of the influence of the outside temperature. You can eat it without washing, and the taste of the frosting is very good.

frosting; OK. Although it is said that these persimmon cakes can be eaten directly, it is better to wash them before eating them for more hygiene and health.

The white powder on the persimmon is persimmon cream, and the main ingredients are glucose and fructose; It can be eaten without washing, and it is very nutritious.

This white powder is actually liquefied from water. It can be eaten directly, and there is no ***. It will not cause harm to the human body.

The white powder on the outside of the persimmon is frosting.

Persimmon is one of the most common snacks, persimmon is actually made by drying fresh persimmons, and the shelf life of persimmons.

It will be longer than persimmons, and it will be a little more durable. Frosting is just glucose.

and fructose, of course, can be eaten directly 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.

The white powder on the outside is also called persimmon cream, and you can eat it directly. If there are unscrupulous businessmen who are opportunistic, sprinkle a layer of talcum powder on the surface of the persimmon.

titanium dioxide, starch, etc., so that the process of frosting is omitted, and the appearance can be guaranteed. These artificially added substances, if we do not go through professional testing, we can not know whether their exact ingredients can be eaten, so before eating persimmons, wash them with warm water.

The white powder on the outside of the persimmon is:

When glucose penetrates into the skin of the persimmon, it becomes a layer of white powder, which happens to firmly wrap the fructose that sticks to the skin of the persimmon, so the whole persimmon that people see is dry, and this layer of white powder on the persimmon is not a sign of mold, it is the powder form of glucose, and people also call this white powder persimmon frost.

When the persimmon is dried into persimmons, the water in the body will continue to evaporate, and the substances such as glucose and fructose contained in the pulp will penetrate into the skin of the persimmon with the continuous evaporation of water.

Introduction

The persimmon cakes sold on the market are covered with a layer of white powder, many people don't know what this powder is, and some people even think that there are these white powders on the persimmon cakes, which means that the persimmon cakes have mold, but this is not the case.

The hoarfrost on persimmons is actually a natural frosting in the persimmon making process, not a preservative, or mold. The main ingredient in this layer of hoarfrost is glucose, which is a sugar with lower sweetness, lower than fructose, so it is not very sweet to eat, and it can be eaten directly without washing it off.

The white powder cream produced on the surface of persimmon is persimmon cream, which contains mannitol, glucose, fructose, and sucrose; Persimmon root has cardiac glycosides, saponins, and contains tannins, starch, etc.

Persimmon, also known as forest persimmon (scientific name: diospyroskaki), is the most common fruit of the persimmon genus and the most common type of persimmon, native to the Yangtze River basin in Chinese mainland, also known as Chinese persimmon (chinesepersimmon), Asian persimmon or Japanese persimmon, has been circulating in China for more than 2000 years, the fruit has a sweet and soft taste. Pulp, pedicle, leaf, skin, root, persimmon, persimmon cream can all be used in medicine.

Benefits of eating persimmons:

1. Clear away heat and relieve cough.

2. Lowering gas and relieving cough.

3. Antihypertensive and hemostatic, antibacterial and anti-inflammatory.

4. It is suitable for thyroid patients.

5. Prevention and treatment of constipation, hemorrhoids, etc.

The white powder on the persimmon is persimmon cream, which is edible.

Persimmon cream is formed by the evaporation of the sugar in the persimmon with water during the process of air drying. In fact, persimmon cream is a naturally precipitated crystal, which is non-toxic and harmless, and can be eaten.

Generally, to make persimmons, you should use ripe persimmons, not softened ripe persimmons, but choose persimmons with relatively hard fruits. These persimmons are peeled and left to dry in the sun or air-dried. In the process of drying, the persimmon will slowly soften, and the color will gradually change from the original green and orange red to brown.

In the process of gradual loss of water, the persimmon gradually hardened, and the dried persimmon has changed from the original spherical shape to a flat circle, and the shape is the same as that of a biscuit, so it is called a persimmon.

The white powder on the outside of the persimmon is persimmon cream. This is formed by the evaporation of the sugar in the persimmon with water during the process of air drying. In fact, persimmon cream is a naturally precipitated crystal that is not poisonous, so it can be eaten.

Persimmon cakes are made by peeling ripe hard persimmons and then placing them in the sun or air to dry them. In the process of drying, the persimmons will slowly soften; And after the water loss in the persimmon, the persimmon becomes a slightly hard persimmon.

The layer of powder that is white on the outside of the persimmon is persimmon cream. In the process of drying persimmons, the sugar in the persimmon evaporates, but its sugar does not volatilize with the water vapor.

Instead, it remains on the surface of the persimmon, forming such a layer of white crystals, which is what people call "persimmon cream". The persimmon cream is naturally produced during the air-drying process of Liangshan, so it can be eaten.

You don't need to wash it, you can eat it directly.

The white layer on the outside of the persimmon cake is commonly known as persimmon cream, which is a very good thing, which has the functions of moistening the lungs and relieving cough, relieving the throat and stopping bleeding, so it does not need to be washed off, and can be eaten together.

The white powder on the outside of the persimmon is persimmon cream.

Persimmon cream is a white powder cream that grows on the surface of the persimmon plant when the fruit of the persimmon plant persimmon is made into "persimmon cake". It is formed by the persimmon in the drying process, the sugar contained in the persimmon seeps out and crystallizes on the epidermis, and the drier the persimmon, the more the persimmon cream will seep out.

Persimmon frost is distributed in East China, Central South and Liaoning, Hebei, Shanxi, Shaanxi, Gansu and other places. Usually take the persimmon close to the ripeness, peel off the skin, sun and night dew (rainproof, anti-insect and fly-proof, dust-proof), about more than a month, placed in the mat circle, and then after the remaining month, that is, into a persimmon. There is a white powder cream on it, which is scraped off with a clean bamboo piece to become persimmon cream.

Persimmon cake is a very healthy delicacy, and the persimmon cream on it can also play a medicinal value, which has many benefits for the body.

Persimmon cream composition

Persimmon cream is mainly composed of two components, and it must be formed under the action of the two components of the common rock. One of them is fructose, which has a very sweet taste. That is, the kind of thing that seems to be as sweet as honey when we eat persimmons, that is, the crystals of fructose.

This fructose absorbs moisture from the air very easily, so it adheres to the surface of the persimmon. Fructose itself is very perishable, but there is a layer of glucose on the outside of it to protect it.

Although glucose is not as sweet as sugar, it does not easily absorb moisture from the air, so it penetrates into the skin of persimmons. This is also the main reason why persimmons can be stored for a long time. That is to say, if there is persimmon cream on the surface of the persimmon cake we bought, it means that the persimmon is of high quality, and the white frost on it does not need to be cleaned, but it is necessary to pay attention to whether the white powder is white sugar.