It’s time to eat persimmons. The fruitful persimmon tree is the autumn scenery; the persimmon cake made from persimmon is a sweet seasonal snack.
However, is it easy to eat soft persimmons or crisp persimmons? Why do persimmons have a layer of hoarfrost? The more hoar frost, the better?
What kinds of persimmons are there?
Persimmon (Diospyros Linn.) is a species of persimmon tree of the persimmon tree family. It is native to China and is said to have a history of more than 1,000 years. In ancient times, persimmons were presented to the emperor. Due to geography and history, China and Japan are the two major persimmon-producing countries in the world.
There are many types of persimmons. According to the degree of persimmon, they are divided into four types: sweet persimmon, persimmon, incomplete persimmon and incomplete persimmon. The reason why persimmons are paralyzed is mainly because they contain tannins.
In fact, most of the persimmons are persimmons. Such persimmons are relatively embarrassing even after they are mature. They are generally not very tasty. It is not recommended to eat or eat too much on an empty stomach. However, when the sweet persimmon is naturally mature, the tannic acid will be basically removed automatically, and the tannic acid content is very low, so you can safely eat it.
The good news is that the persimmons we buy on the market are now artificially dismantled before commercial sales, and the content of tannic acid is very low, so you can safely eat.
Which one is crispy persimmon and soft persimmon?
When you go to the market to eat persimmons, some are soft and some are crisp. What is the difference between soft persimmons and crisp persimmons? In fact, the main reason is mainly because the shape of pectin is different.
Pectin is a polysaccharide present in the cell wall of all higher plants, and cross-links with cellulose, hemicellulose, lignin and protein in plant tissues to make the cell structure strong and exhibit a relatively hard morphology. However, during fruit ripening, pectin will degrade under the action of pectinase and the fruit will become soft.
The mature crisp persimmons we buy on the market, one of which is due to its own sweet persimmons, can automatically dislocate during natural ripening and will not soften. In another case, the activity of the pectinase is inhibited during the artificial deodorization, so that the pectin is not decomposed, so the persimmon is still brittle.
Although soft persimmons and crisp persimmons have a lot of texture and texture, there is no difference in nutrients. For crispy persimmons and soft persimmons, it is better to eat carrots and vegetables. If you like crispy taste, you should eat crisp persimmons. If you like sweet and soft, eat soft persimmons.
The more dried persimmons, the better?
In addition to eating fresh persimmons, persimmons are also a good choice.
The traditional persimmons are “dryed outâ€: set up a shelf in the ventilated sun, pick the persimmons whose color has turned yellow but the fruit is still tough, and cut off the skin (this will make the water of the flesh evaporate faster), tiling Dry out. In the sunny autumn, the sun is hand-picked, and after about seven days, the dried persimmons can be molded and the tannins can be oxidized and dislocated. However, some areas of dried persimmons are hanging.
People who like to eat dried persimmons know that there is a layer of hoarfrost on the outside of the persimmon cake, also called persimmon cream. The "white frost" of dried persimmon is the "microcrystalline polymer" formed by the condensation of water during the drying process of persimmons on the surface of persimmon. The main component is sugar, including fructose and glucose.
Some people say that the more persimmons the more hoarfrost, the better the many people like to buy more persimmon cream. In fact, the pros and cons of persimmon can not be evaluated by the amount of hoarfrost. The main ingredient of hoarfrost is sugar. It should be said that from the current health point of view, it should be eaten less. Moreover, this layer of hoarfrost is actually easy to falsify. Due to the preferences of consumers, some unscrupulous traders now use their hands and feet, such as a layer of starch or talcum powder on the surface, on the one hand to avoid the icing of the icing, on the one hand, make the persimmon whiter and more beautiful. When buying dried persimmons, if there are a lot of hoarfrost, and it will fall off with a shake, after taking it with a lot of white powder on hand, it is basically done. Therefore, customers must carefully choose when buying dried persimmons!
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