People who have eaten persimmon cake know that persimmon cake wrapped in a layer of white powder-like substance, many talents see the layer of white frost, will think that the persimmon in the processing of artificial coating up, in fact, not so, the real white frost is naturally formed, then the persimmon cake on the white frost is what sugar? This layer of white frosting and how it is formed?
What is the white frosting on persimmon cake?
The surface of persimmon cake is usually covered with a thin layer of white frost, which is a condensation of glucose and fructose exuded by the evaporation of water from the flesh of persimmon, and is called persimmon frost.
How the white frost on persimmon cake is formed
As the fresh persimmon contains a lot of water, also contains glucose and fructose, when it is sun-dried into persimmon cake, the water in the flesh gradually evaporates, the glucose and fructose contained in the flesh will slowly penetrate to the skin, the nature of the two is different, fructose taste sweet, easy to absorb water, when penetrating the surface of the persimmon cake can catch the moisture in the air, stick to the skin of the persimmon cake; glucose sweet taste is not If sugar, but not easy to catch the moisture in the air, when penetrating the skin of persimmon cake, it will form a layer of white powder, just to adhere to the fructose wrapped, so that the layer of white cream is glucose powder.
The effect of white frost on persimmon cake
Persimmon cream is the white powder formed on the exterior of persimmon cake, which is sweet and cool in nature and enters the heart and lung meridian. It is often used clinically for dry cough with lung heat, dry throat, sore mouth and tongue, vomiting and hemoptysis, bleeding hemorrhoids, and thirst, etc. It is suitable for people with bleeding hemorrhoids and constipation, especially for the elderly. Especially, it is rich in mannitol, which is suitable for diabetic patients.
How to tell if the white frosting on persimmon cake is real or not
Although persimmon cream is naturally formed, but nowadays, in order to attract customers, most of the persimmon cakes sold in the market are frosted with talcum powder, which is not good for human health, so how to tell if the white cream on persimmon cakes is real or not?
A look at the persimmon cream
The surface of persimmon cake without talcum powder has a layer of slightly white frost, the thin layer of frost is unevenly distributed, the top frost is a little heavier, and some have frost rings; persimmon cake coated with talcum powder, white frost evenly stuck in the persimmon cake sub-top, as if wrapped in a coat, the color of the powder is very white.
Two touch persimmon cake
The natural drying persimmon cakes are dry to the touch and do not lose their powder; while those coated with talcum powder have a moist surface and drop white frost when gently shaken, and the frost feels fine and smooth when twisted by hand.
Taste
Persimmon cake coated with talcum powder tastes astringent and sticky, and the persimmon frost has a bad taste; persimmon cake with naturally formed persimmon frost has firm flesh, no astringent taste, and the white frost is not easy to leave traces in the mouth.
