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    Home > Food News > Food Articles > Net to cucumber "milking" after the sweet taste, the reporter for you to reveal.

    Net to cucumber "milking" after the sweet taste, the reporter for you to reveal.

    • Last Update: 2020-08-25
    • Source: Internet
    • Author: User
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    Original title: Net to cucumber "milking" after the sweet taste, the reporter for you to reveal
    Video bloggers say that cutting a cucumber with a knife and then rubbing the slices of two cucumbers back and forth will slowly secrete a white juice that looks like milk, calling it "milking" the cucumber, adding that the cucumber after "milking" will taste silky sweet.
    the method of eating cucumbers, and a vote was also held on Weibo, with more than 2,000 people saying they had been eating it. Some netizens said that when I was a child, raw cucumbers are like this, otherwise cucumbers astringent. Others said that when eating old cucumbers as a child must grind out white foam, can go to the bitter taste, and 14,000 people said they have not tried this way of eating, and said that direct peeling off both ends is simpler and more direct, but also better to eat.
    so, give cucumbers "milking", the taste will really change? In this regard, the reporter carried out an experiment, and consulted the relevant experts, for you to reveal.
    reporter experiment
    can cucumbers squeeze out "milk"?
    reporter bought cucumbers and autumn cucumbers (Chongqing people called local cucumbers) two varieties of experiments, from the Guati section, the middle section, the tail section of the three respectively cut and friction.
    result: After the Guati section is cut, friction seeps out more white foam, and the middle section and tail section have relatively few white foam. Autumn cucumbers rub out more white juice.
    the cucumber sweeter after milking it?
    cut off the part of cucumber guati, middle section and tail section after friction "milking", and then cut off the three parts without "milking" part to taste.
    result: "Milking" after the cucumber color looks a little greener, eating than the non-milking cucumber appears slightly crisper but not particularly obvious, in the taste of little difference, there is no obvious sweetness.
    "milk"
    rubbing out of cucumbers, according to a nutrition expert?
    The Chinese Academy of Sciences Chongqing Hospital, Chongqing Municipal People's Hospital (three hospitals) clinical nutrition director Liu Li believes that cucumber contains a lot of nutrients, in order to specifically analyze the cucumber friction out of the white juice is exactly what, the most professional practice is to carry out chemical experiments. But from the analysis of the nutritional content of cucumbers, cucumbers contain cucumber enzymes, often cut cucumbers open, placed for a few minutes to see the surface of the water beads, and the main components of this water droplets are water and cucumber enzymes. Cucumber enzyme has a strong biological activity, can promote the body's metabolism, has the effect of moisturizing and stretching wrinkles, so many people with cucumber face, that is the truth. Cucumber enzyme belongs to the enzyme, enzyme belongs to the protein, protein in the case of friction and heat is easy to denature. Therefore, from this point of view, cucumber extruded "milk" may be cucumber enzyme denaturation, coupled with cucumber moisture content, resulting in the formation of white juice.
    cucumber "milking" affect the taste?
    the cucumber "milking" will not affect the taste? Some people on the Internet said that cucumbers contain propylene glycol, tyranning and a small amount of bitters, combined with saliva will produce a shivering taste, so before eating to grind white foam.
    know that some people say that the ancestors of cucumbers - wild cucumbers were originally bitter. According to the "Herb Outline" records, cucumbers were first brought back by the Han Dynasty when Zhang Wei out of the Western Region. After a long process of "domestication", the fruit form of cucumbers has changed greatly, the most important thing is that the fruit is no longer bitter taste. However, this "domestication" process is not complete, in low temperature, high temperature, low light, drought and other adverse cultivation conditions, cucumbers will appear similar to the "return to the ancestral phenomenon" bitter taste. In addition, it is also said that cucumber belongs to the gourd plant, the bitter substance in the gourd plant is mainly gourd.
    In an expert in cucumber research at the Beijing Academy of Agricultural and For foreskin Sciences, in an interview with the media, said that cucumbers in the bitter taste and saliva combined will produce a sharp taste, so before eating to grind white foam, this statement is not completely accurate, "cucumber does contain these substances, but different varieties of substances between the content of a lot of differences, some cucumbers are not bitter, some are very bitter." There are many factors that affect bitter taste, genetics is the main factor, environmental conditions will also have an impact. in an interview with the media,
    and experts in vegetable science said that people feel that cucumber "milking" after the taste changes, may be the impact of psychological effects, because everyone's taste, taste evaluation is very subjective, lack of data evidence.
    .
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