How to peel a crisp persimmon? How long after eating a persimmon can you drink milk?

Persimmons are sweet and delicious, but they are ripe persimmons. Ordinary persimmons are astringent, so people want to know how to remove the astringency of persimmons. Another common method of removing the astringency of persimmons is to treat persimmons with high concentrations of carbon dioxide. Not only can it remove the astringency, but it can also maintain the crispness of the persimmons. After removing the astringency, the fruit is crisp but not soft. Today, let's take a detailed look at the method of covering persimmons.

Contents of this article

1. How to peel crisp persimmons

2. How long after eating persimmons can you drink milk?

3. How to cover persimmons

How to peel a crisp persimmon

The peel of the crisp persimmon is very hard and fits tightly to the flesh, similar to an apple, and can be peeled directly with a sharp fruit knife like an apple. The peel of the crisp persimmon contains a large amount of tannic acid, a tannin obtained from gallnuts, which is a yellow or light brown, light, non-crystalline powder or scale, with a strong astringent taste and a poor taste.

Dried persimmon: Traditional dried persimmons are processed by natural drying, which is basically done by drying in the open air in the sun and by wind. Long-term exposure to the air makes them susceptible to microbial contamination. Later, it developed into artificial baking, which is baked by controlling the temperature, and has the advantages of short time and hygiene.

Persimmon wine: The brewing methods of persimmon wine include traditional distillation, brewing and fermentation. It has good nutrition, certain market advantages and development potential.

Persimmon vinegar: Persimmon vinegar is mainly made from persimmon pulp, which is fermented by brewer's yeast and acetic acid bacteria. Persimmon vinegar can also be made by liquid fermentation and solid fermentation.

How long after eating persimmons can I drink milk?

Generally, you can drink milk after eating persimmons after waiting for 1 to 2 hours. Although the waiting time varies from person to person, just don't drink milk immediately after eating persimmons. Persimmons contain tannic acid, which will form precipitation with calcium in milk. In order not to affect the absorption of protein, it is recommended not to eat protein-containing foods immediately after eating persimmons, and don't eat too many persimmons.

After eating persimmons, you can usually wait 1 to 2 hours before drinking milk. Since everyone's absorption of protein and calcium is different, the specific waiting time is also different. However, people with indigestion should wait a little longer, which will help the stomach and intestines absorb the pectin in persimmons.

Persimmons contain a lot of pectin and dietary fiber, which can not only protect the gastrointestinal mucosa, but also promote gastrointestinal motility. However, since persimmons contain tannic acid, which easily forms precipitates with calcium, do not drink milk immediately after eating persimmons. You need to wait for a while before drinking.

In addition to not drinking milk immediately after eating persimmons, it is best not to eat seaweed, seafood, eggs, river crabs and other foods rich in protein and calcium immediately to avoid causing physical discomfort. Persimmons contain a lot of dietary fiber, eating a little can help digestion, but eating too much at one time will cause indigestion.

How to cover persimmons

There are two ways to cover persimmons: use other ripe fruits to ripen them, such as putting unripe persimmons and ripe apples or pears in a sealed bag. The gas released by the ripe fruits can promote the enzyme activity of the persimmons, thus ripening the persimmons. You can also wipe the persimmons with 75% alcohol and store them for three to five days. The green persimmons will become sweet, soft and delicious.

Persimmons can be de-astringent by placing them in warm water at 35-40 degrees for 16-18 hours. The fruit de-astringent in warm water has a relatively crisp and hard texture, but the flesh of the persimmon is prone to bulging and cracking, resulting in nutrient loss.

Another common method of removing astringency from persimmons is to treat them with high concentrations of carbon dioxide. This not only removes astringency, but also keeps the persimmon crisp. The fruit is crisp but not soft after the astringency is removed.

You can also use alcohol spraying, soaking and other methods to treat, and keep it warm and sealed to remove the astringency. After the astringency is removed, the persimmon will become soft, so excessive alcohol or too high a concentration can easily cause the surface of the peel to shrink.