What is the hoarfrost on persimmon cake and what is hoarfrost on persimmon cake? Can you eat this ho

Frosting.

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. 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 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.

1. The hoarfrost on the persimmon is frosting, which is edible.

2. 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 in the process of drying. After all the water in the pulp has evaporated, the remaining sugar crystallizes due to lack of water, which is the so-called frosting, a white substance that can be seen on the surface. This layer of white substance is not harmful to the body.

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

The white frost on the persimmon cake is frosting, also called persimmon frost, which is the water inside the persimmon mixed with sugar to seep into the outside of the peel, and with the evaporation of water, the sugar crystals of the persimmon gradually accumulate to the surface. However, this layer of frosting is a little different from the sugar inside the persimmon, and the frosting on the surface of the persimmon Duan Hui is not very stupid and sweet, but has a feeling of eating flour.

What is the hoarfrost on the persimmon cakeWhat is the hoarfrost on the persimmon cake is persimmon frost, which is in the process of drying the persimmon, the moisture inside the persimmon gradually evaporates, and the rich sugar in the persimmon will slowly penetrate into the skin with the water, and over time it will form a layer of white powder on the surface of the persimmon. And the frosting on the surface of the persimmon is not very sweet, which makes people feel like eating flour.

Persimmon cream is mainly the coagulation of glucose and fructose, it is very similar to the white frost outside the dried sweet potato, which contains polysaccharides, organic acids, reducing sugars and other nutrients, after eating, it can play a role in supplementing sugar, moistening the throat and relieving cough, cooling and moistening the lungs.

Generally, persimmons with persimmon cream are regarded as the best quality, so there will be some unscrupulous merchants who use talcum powder or flour to make persimmon cream. If the hoarfrost is too thick and the hands are covered with hoarfrost after pinching, it may be sprinkled by the merchant. The natural frost on the persimmon is difficult to shake off on its own, if it can be shaken off, it is not really persimmon frost, and the white frost on the persimmon is insoluble in water.

If anyone who has ever seen a persimmon will see that there will be a layer of white frost on the top of the persimmon. So what is this hoarfrost? What is it made of?

What is the cause of chain suspicion? These become a lot of curious questions. Let's take a look at the answer.

1. Main ingredients: This layer of hoarfrost is called "persimmon cream", its main components are glucose and fructose, etc., which are the condensation of these two sugars in persimmons.

2. Causes: The causes of persimmon frost should be combined with the process of making persimmons. Because fresh persimmons contain a lot of water and various sugars, when it is dried into persimmons, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the skin, forming a layer of white powder, that is, "persimmon cream".

The hoarfrost on the persimmon cake belongs to the residual sugar in the persimmon after the water is steamed, and the main ingredients in it are fructose and glucose. The nutritional value is very rich

The hoarfrost on the persimmon is actually a frosting that is naturally formed in the persimmon making process.

The harvested persimmons are peeled and dried, and the water inside the persimmons is mixed with sugar during the drying process to penetrate into the surface of the fruit, and when the water evaporates, the sugar crystals accumulate on the surface and become white frost. The amount of hoarfrost depends on a number of factors, including the sugar content of the persimmons, the temperature and humidity at which they are dried, and the different processes of burying and rolling in the tanks.

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. The hoarfrost on the persimmon does not always remain the same, 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".

How to make persimmons

1. Fruit selection: choose varieties that are fully ripe, have hard flesh, have a correct fruit shape, have a flat or slightly protruding top, have no longitudinal grooves, have high sugar content, and have few or no seeds. Remove mechanical injuries and insects.

2. Peeling: Most of them use foot-operated semi-automatic peeling machines. Peel the peel in a circular motion. The peel should be clean, and the peel should be thin and even.

3. Drying cakes: choose a place with sufficient light, air circulation, cleanliness and hygiene, build a frame with wooden sticks or bricks, raise rice, spread thousands of foils on the top, peel the persimmon fruit top upward, single layer row on the foil to expose to the sun, cover it with a mat at night, prevent dew, prevent rain on rainy days, about 10 days or so The flesh shrinks, the top of the fruit sinks, the first turn, and then every 3-4 days to turn 1 time, each turn at the same time to knead the cake, the second time to knead the persimmon cake hard outside and soft inside, there is no sweating phenomenon after softness, you can carry out frosting, frost is good.

4. Frosting: The top of the two cakes is combined, so that the calyx is outward, put a layer of dried persimmon skin and a layer of persimmon in the jar, repeatedly stack until the cylinder is full, and then seal the cylinder and put it in a cool place for frosting. Persimmon frosting is related to the ambient temperature, the lower the temperature, the better the frosting, so keep the jar in a cool place.