Can I eat the white stuff on the dried persimmon? What is the white layer on the dried persimmon?

We all know that dried persimmon is a very common food. It is made from fresh persimmons. There are many ways to make it, and the taste and texture are different. Many people eat dried persimmon. When eating dried persimmon, you will find a layer of white on it. So what is the white thing on the dried persimmon? Let's take a closer look!

Is it ok to eat the white stuff on dried persimmons?

It is normal for there to be a layer of white powder on the dried persimmons. It is the icing on the dried persimmons and does not contain any harmful ingredients, so it is safe to eat.

The "white frost" on the surface of persimmon cake has always been quite mysterious in the past. Some said that this layer of "white frost" was a moisture-proof additive, some said it was some kind of mold, etc., but in fact, the composition of this layer of "white frost" is very common, and its main ingredient is glucose powder.

Persimmons are fruits with a relatively high sugar content, but at the same time, they also have a high water content, so in normal conditions, persimmons have enough water to dissolve the sugar. But when persimmons are made into dried persimmon cakes, the water is lost quickly during the air-drying process, so naturally the sugars begin to gradually precipitate out of the surface. The main component of these sugars is glucose, which is not particularly sweet and is not easy to absorb moisture in the air, so it appears on the surface of the dried persimmon cakes in the physical form of "white frost", giving the dried persimmon cakes a sweet and non-greasy flavor.

What is the white layer on the dried persimmon?

The persimmon frost on the surface of persimmon cake is the crystals that are secreted out along with the moisture of the persimmon after the persimmon is peeled. This is called persimmon frost.

Fresh persimmons contain a lot of water and organic substances such as glucose and fructose. After removing the skin, they are placed in the sun to dry, and the water will evaporate in large quantities. While the water evaporates, organic substances such as glucose and fructose in the pulp will penetrate and precipitate into the skin of the persimmon along with the water. The main component is fructose, which has high nutritional value and contains about 1 to 2 times more vitamins and sugar than ordinary fruits. To put it bluntly, the white frost on the surface of the persimmon cake is another form of substance formed by the volatilization of glucose and fructose. And when there is frost on the surface of the persimmon cake, it means that the persimmon cake is ready. And the frost on the surface of the persimmon cake can make it more durable. Don't look at this layer of white frost as inconspicuous. Some people even think it is a bit dirty, but it is very nutritious. It has the effects of promoting blood circulation, relieving cough and removing phlegm, and it also contains a lot of organic substances that help people digest. It is very beneficial for both the elderly and children.

Why are persimmons so sweet and delicious?

The main reason why hard persimmons are astringent is that they contain too much tannic acid, and the reason why they are not sweet enough is because they have too much water. Therefore, the key to making persimmon cakes is to remove the tannic acid and excess water. The key step emphasized here - peeling - is a direct way to remove most of the tannic acid. As for the remaining tannic acid and excess water, we use methods such as drying in the sun, air drying, and dehydration. Moreover, as time goes by, the remaining tannic acid will become permanently ineffective under the action of enzymes. In this way, the astringent taste is gradually reduced, the water content is gradually reduced, and the sweet taste is highlighted with the appearance of "white frost".