Can you eat hoarfrost on the surface of persimmons? What the hell is it?

Every autumn is the season to eat persimmons, the persimmons eaten in autumn have already accumulated a lot of sugar in the growth of the previous year, and you can find that the meat inside is not only crystal clear and sweet and delicious when you bite it gently, eating persimmons is a very enjoyable thing, but there are also some people who don't like to eat fresh persimmons, but like to eat stuffed and dried persimmons, but there is a layer of hoarfrost on these persimmons, and some people once said that these hoarfrost is a preservative added to prevent persimmons from rotting, Is it true that it is best to wash off these hoarfrosts when eating persimmons? Can you eat hoarfrost on the surface of persimmons? What the hell is it?

Let me tell you about it. <>

Fresh persimmon taste is more astringent, and it is cool, if some people on fire can eat persimmons to reduce the fire, because persimmons can clear heat and moisten the lungs, but persimmons eat too much may also cause stones in the body, if you want to eat more, you can brew these persimmons into persimmons, these persimmons are to peel the persimmons first, and then put them in the sun for exposure, but the middle process also needs to restructure these persimmons, to slowly cover it with a layer of frost, in short, if you want these persimmons to become delicious, In fact, there are many delicate steps in between. <>

These persimmons will lose 80% of the water after brewing and drying, and they will become sweeter, and many people will ask what is the layer of hoarfrost on the outside of the persimmons? In fact, these white frosts are sugar, because many persimmons will have a "frosting" step when they are not yet made, this step is to put all the persimmons in the jar, and then put a lot of persimmon skin to absorb water, after a period of time, the surface of these persimmons will form a white powder, which is secreted by the fructose or glucose contained in the persimmon. <>

If persimmons and persimmons are compared, in fact, persimmons are more delicious, because persimmons will be sweeter and will not have a sour feeling, many people are worried that when eating fresh persimmons, if they eat unripe, they may cause stomach ulcers and even intestinal obstruction, but eating persimmons will not worry about this problem, which can reduce the risk of danger to their bodies.

The main ingredient in this layer of hoarfrost is actually the glucose exuded from the persimmon cake after drying, which is not very sweet to eat, and can be eaten directly.

Some people think that this layer of hoarfrost is an artificially added preservative, using the preservation cycle of persimmons, but this is actually a wrong idea, persimmons after drying their own moisture has been left, its antiseptic cycle is greatly strengthened, there is no need to add artificial preservatives for external preservation.

This layer of hoarfrost is the glucose that oozes out of the persimmon after it is dried.

Persimmon is a special food formed after picking ripe persimmons in autumn and going through a large number of tedious processes and drying them in the sun. During the sun drying process, the temperature will cause the volume of the persimmon to shrink dramatically, causing glucose to exude and a thin layer of hoarfrost to form on the surface of the persimmon. This is why persimmons are sold daily with hoarfrost, and the better they are dried, the more hoarfrost seeps.

When glucose exudes, it will form crystals, and the visible hoarfrost is formed.

Due to the physical properties of glucose, after it is exuded, when the water evaporates, different bacteriolytic sodium will be formed, and when the exudation degree is excessive, the hoarfrost will naturally be formed. This type of glucose is a less sweet sugar. The taste is also lower than fructose, so it does not have a too obvious effect on the overall flavor improvement of persimmons, and it can be eaten directly without washing.

More hoarfrost isn't actually better.

It's important to note that more hoarfrost isn't always better. The amount of glucose hoarfrost depends on many circumstances, including the sugar content of persimmons, the temperature and humidity of drying, and the different production processes and procedures. Due to the change in temperature, the appearance of hoarfrost on the surface of persimmons may vary at different times.

This is due to the melting caused by excessive temperatures, so try to choose some brands that are worthy of recognition when buying. <>

It can be eaten; These white frosts are the sugars that are formed during the drying process of the persimmon cakes, and these white frosts are the glucose emitted by the persimmons when they evaporate.

The hoarfrost on the surface of the persimmon is edible; Moreover, hoarfrost is glucose, and water is combined, which can better protect persimmons and make them more fresh.

The hoarfrost on the food is edible, these hoarfrost is frosting, and the taste is very good, which will make the taste of the persimmon more cool and sweet.

is edible; This layer of hoarfrost is called persimmon cream, which is a substance formed by the condensation of glucose with water.

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.

It can be eaten; 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.

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.

It can be eaten; 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.

The hoarfrost on the persimmon cake is edible and very nutritious, the layer of persimmon cake is called persimmon cream, which has the effect of moisturizing dryness, phlegm, cough, and can cure lung heat and dry cough, and is a sugar-containing coagulation that exudes with the evaporation of the pulp moisture when drying persimmons, and the main components are mannitol, glucose, fructose, sucrose, etc., which are light yellow or white.

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.

It can be eaten; 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.

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 has 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 persimmon.

It is edible, this is the sugar secreted from the persimmon, and the taste is relatively sweet, and there is no problem.

When I bought persimmons, I found that there was hoarfrost on the persimmons, and the hoarfrost could be eaten in the end. The hoarfrost on the persimmon is actually a sugar formed during the production process, and it is not a so-called preservative, so such sugar is edible. Because the main ingredient is glucose, and glucose can be eaten directly, do not wash it off first in the process of eating.

The white frost of the persimmons in the market will be more or less sticky, and the more white frost, the more sugar it contains.

The amount of hoarfrost depends on the amount of sugar, which has a lot to do with the usual production process, and of course has a relationship with temperature and humidity. The higher the sugar content, the easier it is for persimmons to frost. If you spend less time in the sun, then there will naturally be less sugar and less water at the same time.

Of course, hoarfrost on the market is not necessarily what it is, and it sometimes becomes less and less with the passage of time. When the temperature decreases, the hoarfrost decreases, and when the temperature increases, the hoarfrost may "refrost" due to the temperature. For this reason, we will see that the persimmons we buy in winter are more frosty than the persimmons we usually buy.

Persimmon without hoarfrost actually doesn't look delicious, because it can be seen that the sugar content in it will be a little less. Of course, when we buy it, we also have to distinguish whether it is artificial loose powder or really hoarfrost. First of all, if it is artificially dusted, then this layer will become very uniform, while the natural formation is uneven.

When we buy it, take it out and shake it, if it is artificially sprinkled with powder, a lot of powder will fall down. If it is a natural powder, it is more reliable and will not leak out as soon as you take it. Try the artificially less sweet taste, and the naturally formed texture is more.

Because persimmons are foods with a relatively high sugar content, they contain a lot of trace elements in the process of making, of course, we should also eat them in moderation, so as not to cause a burden on the stomach because of eating too much. We generally choose to buy large persimmons when choosing, because large persimmons have high sugar content and no astringency.