Can the cream and wax on the peel be eaten?

persimmon cake, although called cake, but it has nothing to do with flour. Persimmon cakes are made from a large persimmon to dry, but they do not have the orange-red appearance of persimmons, but like a small cake wrapped in flour. The big people always eat with relish, from time to time praise a
,
"this persimmon cake is
"
. But I'm not interested in these cookies, especially licking the white powder outside and feeling like I'm eating raw flour.fact, there are a lot of food with white powder, there are frosted grapes, there are powdered blueberries. Many friends in the heart made a grunt, these powders are natural, or artificial, can you eat, is not sprayed on the pesticide, with what method to wash them completely?cream of persimmon cake is sugar Although I have always felt that the white frost on the outside of persimmon cake has no sweet taste, but these things are really sugar, and accounted for
95% of the total weight of persimmon
! The largest of these sugars is glucose, accounting for more than
50%
, the relatively sweet fructose is only about
13%
, and sucrose is even more pathetic, less than
1%
. It's no surprise that glucose, which is not sweet enough for sweetness, is the big head. Although some analyses suggest that the fructose content (
45%
) in persimmon cream is higher than that of glucose (
37%
), our tongues do not seem to agree with the results of this analysis., despite differences over the various sugars, there is a more unified understanding of the source of this layer of white frost. The sugar runs out of the inside of the persimmon fruit. Although it may sound strange, but persimmon is such a super-capacity, the fruit's internal water mixed with sugar seeps out of the peel, as the water evaporates, persimmon's sugar crystallization gradually accumulated to the surface. And in the process, sucrose is converted into fructose and glucose, and the relatively sweet fructose is turned into sugar. Thus, the white frost persimmon cake shows the true face.a friend may ask, persimmon skin will not block sugar in the fruit, put persimmon at home to dry also did not produce white frost ah? The answer is simple: the first step in processing persimmon cake is to peel off the persimmon.'t be easy to get the perfect persimmon cake. The water content of the perfect persimmon cake must be controlled between
38%
to
42%
, not only because of the soft taste of this dry humidity persimmon cake, but more importantly, the water content of the persimmon in this range is the easiest to form a beautiful persimmon cream. Too high or too low water content will affect the thickness of persimmon cream, and even worse, if the water content is less than
38%
, then the persimmon cake will become stone. So the traditional drying persimmon cake, is really technical work. Be sure to go through drying plastic surgery, and then dry before you can.Grape cream is not glucosedon't know when, the mother began nagging
"
grapes are susceptible to fungi, will spray a lot of pesticides, be sure to wash clean
"
, and the white frost on the grapes is considered traces of pesticide residues. The old man struggled to wash them clean, and of course, many people firmly believed that these white frosts were nothing more than glucose, swallowing the whole grape in one bite, not even a grape skin. So what exactly is the true body of these white frosts?, this white cream is neither a pesticide nor glucose, but a waxy texture on the grape skin. These waxes do not migrate from within the fruit like persimmon cream, and they themselves stand guard on the grape skin. This layer is called surface waxy substances, mainly to prevent evaporation of water, but also to resist the invasion of germs, from this point of view, but the grapes produced their own
" "
.grape surface wax composition is mainly a substance called chia fruit acid, this substance can account for
60%-70%
of the total weight of white frost, in addition to white frost also contains some alcohols and esters. However, these substances have one thing in common, that is, they are insoluble in water. That's why friends who want to wash off grape white cream are repeatedly mad., it doesn't matter if you can't wash off the white frost. Because chic fruit acid does not harm our health and may even help protect the liver and antivirals. In this way, we can rest assured that the whole grain swallowed those grapes with white frost.As for blueberries, leeks and other fruit surface white cream and grape white frost is much the same, and then wash these fruits, there is no need to fight this layer of white frost.A kilo of apple half a kilo of wax may "
vendors in order to make apples look good, storage will give apples paraffin, such apples bright and beautiful, but eat down will endanger human health, a kilo of apples can scrape off half a kilo of wax
"
, this is a once popular black heart fruit merchant's damage. There are a lot of friends with a knife on the apple skin, really scraped off the paraffin-like substance. As a result, apple peels have been transformed from nutritional darlings in everyone's mouths into waste in trash cans. Will merchants really wax apples?fact, waxing is rare, because apple peels themselves carry
-
fruit wax. Apple wax is mainly
C29
ane and
C27
ane (molecules containing
29
and
27
carbon atoms of alkanes), as well as advanced alcohols (
C30
,
C28
,
C26
alcohol), as well as a mixture of saturated fatty acids. In terms of composition, it has something to do with paraffin, which is a mixture of advanced alkanes, with carbon atoms in each molecule ranged from
20
to
40
.the fruit wax contained in these apples is almost never absorbed by our bodies, just passers-by who pass by in a hurry and don't have to worry about small movements in our bodies. Even paraffin, as long as the purity is high enough, can be used as an additive in food.It's because the apples come with their own fruit wax, so if we polish the apples with a soft cloth, the apples will become bright and attractive, because the wax layer is applied evenly to better reflect the light, just as we do for wax on the floor." However, this polished fruit wax can also be a problem. Because the apple wax is the job of preventing water from evaporating while resisting germ invasion, when the protective layer disappears, the apple will wilt and decay faster. If you really do not rest assured that the apple skin, can be cut off not to eat, because compared with the flesh, apple skin is too little. Eating or not eating depends entirely on one's preference.the trick of washing off white powder of course, there are many friends who like to fight the powder on the fruit. Wash with salt, flour, with alkali noodles, which is effective? first of all, using flour does remove white frost, because when starch dissolves in water, it can be combined with the wax on the surface of the grape, and then flushed with water, white frost is easy to remove. second, the alkali surface (soda) can form an alkaline environment, can promote the dissolution of some esters, white frost is still helpful. However, to the appropriate amount, cleaning to be clean, otherwise eat fruit to eat alkaline noodles taste is also quite unpleasant. as for salt, it's not that magical, and pure salt particles that remain solid provide some frictional cleanliness, but salt that melts in water is of little use. Salt water does not improve the solubility of these waxes, so white frost or white frost. Incidentally, salt water to remove residual pesticides also do not help, if not assured, or more hand kneading, and accompanied by running water flushing, is the most effective solution. fruit long white cream is also a normal phenomenon, can not panic, normal eating is good.