In fact, the question of what acid is in persimmons is not complicated, but many friends don’t know much about what acid is in persimmons. Therefore, today the editor will tell you I would like to share some knowledge about the acid contained in persimmons. I hope it can help everyone. Let’s take a look at the analysis of this issue together!
Table of contents
- How to make persimmon sour
- Why are persimmons sour
- What’s sour in persimmons
- Why are persimmons sour after the persimmon tree has been planted for a long time
- Why are persimmons astringent
- Why do persimmons have an astringent taste
1. How to make persimmons sour
1. First, wash and peel the persimmons, and then cut them into small pieces or slices.
2. Put the cut persimmons into a container, add an appropriate amount of white vinegar or rice vinegar, and adjust the acidity according to personal taste.
3. After stirring evenly, place it in the refrigerator for more than 24 hours to allow the persimmons to fully absorb the flavor of the vinegar.
4. Take out the refrigerated persimmons and add an appropriate amount of condiments such as sugar or honey to increase the sweetness or taste.
5. Persimmon sour can be eaten alone or used as a raw material for cold dishes or dips.
2. Why are persimmons sour?
1. Because Persimmon is an alkaline food. The acidity of persimmon is mainly reflected in its skin and when it is immature. Persimmon peel and immature persimmon contain more tannic acid. The alkalinity is mainly reflected in its mature pulp.
2. Alkaline [acidic foods] Foods containing more minerals such as sulfur, phosphorus, and chlorine have acidic final metabolites in the body.
3. What acids are in persimmons
1. Persimmons contain organic acids such as citric acid, malic acid, tartaric acid, and nutrients such as sugars, proteins, and vitamins. . Among them, citric acid is the most important organic acid in persimmons. It can not only increase the acidity of persimmons, but also promote the ripening and taste of persimmons.
2. Malic acid and tartaric acid can increase the acidity and taste of persimmons, making them more refreshing.
3. In addition, persimmons also contain some bitter substances and tannins, which can make the taste of persimmons richer and more layered. .
4. Why do persimmons become sour after planting persimmon trees for a long time
1. First of all, persimmon is an alkaline food. The acidity of persimmon is mainly reflected in its skin and when it is immature. Persimmon peel and immature persimmon contain more tannic acid. Alkalinity is mainly reflected in its mature pulp
2. Alkaline [acidic foods] foods containing more minerals such as sulfur, phosphorus, chlorine, etc. The final metabolites in the body are acidic. Including: protein-rich meat, fish, poultry, eggs, cereals, hard fruits such as peanuts, hazelnuts, walnuts, etc. KND tip: What we call acidic foods are not sour foods. Sour fruits leave some minerals after being metabolized in the body, so they are also alkaline. Relatively speaking, more acidic foods are consumed in daily meals. They will acidify body fluids, break the normal acid-base balance, and even form an acidic body. And acidic body is the real source of all diseases
5. Why are persimmons astringent
1. Because persimmons contain a special kind of cells, the protoplasm of these cells contains a lot of tannins. This substance is mainly composed of trihydroxybenzene and gallic acid, and the cells containing tannin are called astringents.
2. The existence of astringent sources is not the main reason for astringency. The main reason for astringency lies in the solubility of tannins. Soluble tannins will be dissolved by saliva, causing People feel a strong astringent taste, but insoluble tannins are not dissolved by saliva, so they do not feel astringent.
6. Why do persimmons have astringent taste
1. In fact It\’s because of persimmonsIt contains a special kind of cell, and the protoplasm of this kind of cell contains a lot of tannin substances. This substance is mainly composed of trihydroxybenzene and gallic acid, and the cells containing tannin are called astringents.
2. The existence of astringent sources is not the main reason for astringency. The main reason for astringency lies in the solubility of tannins. Soluble tannins will be dissolved by saliva, causing People feel a strong astringent taste, but insoluble tannins are not dissolved by saliva, so they do not feel astringent.
The sharing of this question about what kind of acid is in persimmons and what kind of acid is in persimmons ends here. If your problem is solved, we will be very happy. .
