Why do boiled dates have white powder?

The fact that jujubes will have white foam when cooked is due to the saponins contained in jujubes.

also known as saponin) is caused by precipitation and dissolution in water. After making sure that the jujube has not deteriorated and washed at the same time, it is normal for a small amount of white foam to float in the pot when boiling the jujubes. The reason is that a compound in the jujube precipitates the jujube skin at high temperatures, forming countless small bubbles, which are gathered together like white foam.

To remove the white foam, simply add a drop of cooking oil.

and stir. This white foam is theoretically saponin, beneficial to the human body, and is widely present in the plant kingdom.

A class of special glycosides, its aqueous solution can produce soap-like foam after shaking, hence the name.

People who regularly consume fresh dates rarely suffer from gallstones.

Because fresh dates are rich in vitamin C

Converts excess cholesterol in the body into bile acids. Eating too much sour food will cause excessive liver qi and damage to the spleen and stomach, so you should eat less sour food. And people in the spring.

There are more outdoor activities than in winter, physical exertion is greater, and more calories are required.

However, at this time, the spleen and stomach are weak, and the digestion ability of the gastrointestinal tract is poor, so it is not suitable to eat more greasy meat, so the calories can be appropriately sweets**. Red dates are such a good spring spleen nourishing product.

The above content refers to Encyclopedia - Red Dates.

The white floating matter that appears in boiled jujube is a normal phenomenon, which is due to the formation of saponin in red jujube after dissolving and resolving after contact with water.

Suggestion: Jujubes need to be washed and boiled with water, and when there is white foam floating, the white foam can be fished out, or the water can be changed and boiled again.

The steps for the home-cooked method of jujube cake are as follows:

Ingredients: red dates.

Excipients: yeast powder, baking powder, brown sugar, pure milk, oil.

1. First of all, wash and remove the core of the jujubes.

2. After cleaning and drying, put it in a frying pan and add an appropriate amount of water to boil, and the amount of water does not exceed the surface of the jujube.

3. Then boil on high heat for about 15 minutes until the water is completely dry.

4. Then pour the jujube into a food processor and add an appropriate amount of brown sugar and milk.

5. Then press the start button to beat into a pulp.

6. Pour into a large bowl after beating.

7. Add 5 grams of yeast and 1 gram of baking powder.

8. Stir well.

9. Then add a small amount of flour to it in turn, and stir quickly while adding.

<>11. Then cover the pot and ferment for about 50 minutes.

12. Then brush the bottom of the mold with oil.

13. Put the fermented dough into the mold and flatten it, then sprinkle with a little white sesame seeds.

14. Then close the lid and ferment for a second time for 15 minutes.

15. After fermentation, steam in a pot under cold water.

16. In the last step, pour it out after steaming, cut it into pieces and serve.

Many times when we cook soup, we like to add red dates, wolfberries, etc., butJujube contains trace amounts of glycosides, which will produce foam after being boiled, which is like the white foam of soybean milk boiledIf the dates themselves are not rotten, they can be eaten appropriately if they are boiled to foam, which will not have an effect on the body.

There are many pores in dried red dates, and these pores will expand when they encounter air during the boiling process, and the process of seeping out through the jujube skin is relatively slow, so countless small bubbles will form in the water, which will gather together and look like white foam. Jujubes are also rich in proteins, which are precipitated when heated, and their color in water will also appear white. The above three reasons will form a white powder, so most jujubes will have white powder precipitated during the cooking process.

Jujube has many effects, such as invigorating qi, nourishing blood, strengthening the spleen, etc., but although nutrition should not be eaten excessively, you can eat a few jujubes a day or boil them every day, there are many ways to cook jujubes, you can cook them with other ingredients, or you can use them to boil water separately to drink.

1. The white substances that appear in boiled jujube are not only overflowing from the organic components in jujube, but also add antiseptic and drying additives in the drying process of jujube.

The organic compounds in jujube will spill out due to the increase in temperature, and because it is thicker, it will appear as a white film. Because even if you grow dates at home, you don't add anything if you don't apply medicine. White foam will also appear after boiling for a long time, which indicates that there will be overflow of organic compounds when boiling dates.

But compared with the dates on the market, there is much less white foam boiling. Natural jujubes of good quality have this kind of white foam only after boiling soup. After food processing, the bagged red dates will not foam at the soup!

Second, jujubes containing additives are harmful to the body and cannot be eaten.

The jujube bought in the market, if you look carefully at the dried jujube, there is a circle of white marks on it, and there is a lot of white foam when boiled. It dries like quicklime, and it is astringent and sticky when you finish it with your fingers. It is not excluded that dry, preservative substances are added.

Eating such red dates is harmful to the body and cannot be eaten. In order to prevent these substances from harming the body, they should be washed thoroughly before eating. Generally, the desiccant can be dissolved in water, and the washed jujube will be much less foamed when boiled.

Therefore, when you buy red dates, don't eat them directly, be sure to clean them.

Red dates strengthen the spleen and stomach, and are holy products for nourishing qi and blood, and diabetics should eat less sugar too high.

In addition, jujube can also be eaten with white fungus, and it can also beautify and nourish the skin.

The white thing that comes out of boiled jujube is the saponin in the jujube, which is precipitated and dissolved in water, forming a white floating matter. Saponin is a class of glycosides whose aglycone is triterpene or helical sterane compounds, also known as saponin, which is mainly distributed in terrestrial higher plants, and also exists in small amounts in marine organisms such as starfish and sea cucumbers. <

The white thing that comes out of boiled jujube is the saponin in the jujube, and the saponin is dissolved in water after precipitation, forming a white floating matter. Saponin is a class of glycosides whose aglycone is a liquid or triterpene or spiral steroid buried in alkane compounds, also known as saponin, which is mainly distributed in terrestrial higher plants, and also exists in a small amount in marine organisms such as starfish and sea cucumbers.

White foam is the organic matter in the flesh of the jujube, and the water dissolves not the organic matter itself, but the fructose that is connected to other structures inside the jujube.

Boiled jujubes, the active substances in which are easy to dissolve, and can be eaten after cooking with millet, which can warm and help sleep; Soak the jujube in water to drink, it helps to protect the liver and detoxify, if the jujube is cut before soaking, it is more conducive to the absorption of nutrients.

The white powder on the surface of jujube is mainly dust, and the dust in the air will fall on it during the regrowth of jujube, and it is easy to form white powder after a long time, so it can be cleaned before eating.

Jujube purchase skills:

Color: The better quality jujube is purple-red, and the color is darker, a bit like the color of red wine. And the color is relatively uniform and shiny; Most of the jujubes with slightly worse quality are dark red, with no obvious surface luster, uneven color, and some of them have black on the surface.

Sometimes the uneven color of jujubes may be caused by too long storage time or insects, so you should pay attention to avoid these two kinds of jujubes when selecting.

Appearance: Good jujube is generally uniform, round, oval or spherical, with fine wrinkles on the surface and no damage. Inferior jujubes are uneven in size, the fruit is shriveled up with more loss of moisture on the surface, deep wrinkles on it, and sometimes there will be residual foot breakage.