What is the white on the persimmon cake, and what is the white frost on the surface of the persimmon

In the process of drying, the water in the persimmon evaporates, and the sugar will be precipitated with the evaporation of the water, forming a layer of white frost on the surface of the persimmon. So the surface of the persimmon is not flour, not mold, but frosting.

Some people may have heard that this layer of hoarfrost is called "persimmon cream", which is a "microcrystalline polymer" formed by persimmons when they are exposed to the sun, which is simply the crystallization formed by the evaporation of various sugars such as fructose and glucose due to water.

Therefore, the persimmon cream itself is not a dirty thing and does not need to be washed off, but if it is a persimmon sold by a small stall without *** in the production process, it may not be packaged and will be stained with some dust, so it is best to wash it before eating.

There are also some people who like to eat this layer of persimmon cream, because it tastes sweeter, most people think that this layer of persimmon cream is more authentic, and when choosing, they will also pick persimmon cream that is more uniform and thick.

In fact, in the process of making persimmons, after being placed for a period of time, the moisture of the pulp slowly evaporates, and finally a layer of glucose and fructose powder is formed on the skin. The hoarfrost on persimmons, which is a condensation of glucose and other sugars on the surface of persimmons, can be eaten normally. The presence of hoarfrost on the persimmon proves that the persimmon is relatively high in sugar and usually tastes better, covering the surface of the persimmon with a uniform and thin layer of hoarfrost.

But don't eat it if it's yellow.

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 white stuff on the persimmon is a frosting that is naturally formed in the persimmon making process, but it is notPreservatives, 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.

Glucose is a less sweet sugar, lower than fructose.

So it doesn't taste very sweet, and you can eat it straight without washing it off.

Causes of formation

When persimmons are fresh, they contain a lot of water and are rich in glucose and fructose. However, 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.

The properties of glucose and fructose are not the same. The taste of fructose is very sweet, it is easy to absorb water, and when fructose penetrates into the skin of the persimmon, it will catch the moisture in the air, and it can stick to the skin of the persimmon, in fact, this is the same as candied fruit.

The properties of the syrup on the outside are the same. However, glucose is far less sweet than fructose, and it is not easy to catch moisture in the air, so it is very dry.

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.

Can you eat the hoarfrost on the persimmon cake, the white thing on the persimmon cake is persimmon cream, and the main ingredient in it is glucose, etc. <>

It's the annual season to eat persimmons again, and many people will buy some persimmons to satisfy their hunger or stock up while they are keen on fresh persimmons. But recently, whether the hoarfrost on the persimmon can be eaten has rushed to the hot search, and some people feel that this is very similar to the feeling of mold and unhealthy. Some people also said that they would definitely be able to eat after eating Wuwu for so many years.

So can you eat it?

According to the understanding, persimmon cream is edible. The main ingredient of persimmon hoarfrost is sugar, which accounts for 95% of the total weight of persimmon cream. Among them, the highest content is glucose, accounting for more than 50%, the relatively sweet fructose is only about 13%, and sucrose is even more pitiful, less than 1%.

So how did persimmon cream come about? Because of the development of the Internet, everyone has more or less seen the process of making persimmons. The first step in making persimmons is to peel them and then take them to the sun to dry.

The persimmon cream is born in the process of drying, because the water inside the fruit is mixed with sugar and seeps out of the skin, and with the evaporation of water, the sugar crystals of the persimmon gradually accumulate to the surface. <>

The persimmons are really delicious! Every year in late autumn, the persimmons on the market are hot sellers, not to mention that everyone buys a lot, but a family must buy a few. Just like milk tea in autumn, persimmon cakes in late autumn are also unique to the sense of ritual and romantic attributes of Chinese.

But in terms of personal taste, I prefer fresh persimmons, because they will taste less sweet and have coelyl liquid moisture. <>

In the end, the hoarfrost on persimmons is not only edible, but also good for people. Persimmon has a cool taste, which has the effect of clearing the lungs and dissolving phlegm, strengthening the spleen and astringent intestines. However, it is not recommended for diabetics or ** people to eat more persimmons, because the sugar content of persimmon pit cake is three times that of fresh persimmons.

It is easy to cause the onset of diabetes, and they either don't eat or eat less. And ** people want to control sugar, which is obviously not suitable for eating more.

Something white on the persimmon refers to hoarfrost. Hoarfrost on persimmons can be eaten. The hoarfrost on the persimmon is actually the sugar formed by the persimmon itself, which is made of the persimmon crust with the moisture and exudes the Qiaohuai resistant grape sugar and fructose, which are condensed on the surface of the persimmon, when the persimmon is ripe, the outer layer of the skin will fall off, and the hoarfrost will be formed after drying in the sun for a period of time.

The hoarfrost on the persimmon is edible, which is left by the condensation of sugar on the surface during the process of water evaporation. It will not affect the health of the body.

It is eaten by macro and has no effect, they are produced by natural phenomena; They are produced during growth and are a combination of glucose and other fungi. Congratulations.

Fresh persimmon contains a lot of water, containing glucose and fructose, etc., when it is dried into persimmons, the water gradually evaporates, the glucose and fructose contained in the pulp penetrate into the skin, when it penetrates the surface of the persimmon, it grabs the moisture in the air and adheres to the skin of the persimmon, similar to the syrup on the outside of candied fruit. When glucose penetrates into the skin of the persimmon, it becomes a layer of white powder, which just wraps the adhered fructose, making the whole persimmon dry, so the hoarfrost on the persimmon is actually glucose powder.

Sulfur bar, persimmons sold online are generally expensive with sulfur smoked persimmons, which have achieved the desired luster and appearance. However, that kind of persimmon is just good-looking, and it doesn't taste as white and sweet as the original method thought, nor does it have that kind of soft glutinous!

Persimmon cream. Persimmons are naturally formed by air drying and contain ingredients such as fructose.

Frosting.

The white danfeng cream on the persimmon is actually a naturally formed icing sugar in the persimmon making process, which is not a preservative, and is edible.

The harvested persimmons are peeled and dried in the heart, and the water inside the persimmons seeps into the surface of the fruit with sugar during the drying process, and when the water evaporates, the sugar crystals accumulate on the surface to form hoarfrost. The main ingredient in this layer of hoarfrost is glucose, and grape motan sugar is a sugar with low sweetness, which is lower than fructose, so it is not very sweet to eat, and it can be eaten directly without washing it off. 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 persimmon is actually a frosting that is naturally formed in the persimmon making process.

The harvested persimmons are peeled and then dried in the nomadic line, and the water inside the persimmon is mixed with sugar and seeps into the surface of the fruit during the drying process, and when the water evaporates, the 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.

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.

Causes of the formation of hoarfrost

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

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 added sensitive agents, 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 waxy grinding branch, 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.