Persimmon + seafood / milk = dangerous? Rumors are not credible

The temperature is getting lower, persimmons have also taken advantage of the autumn breeze to become "Internet celebrities", and major milk tea shops have listed persimmon-related drinks, with a good picture of "persimmons" and "persimmons" as good lipsticks
.
However, there are also many rumors about persimmons, which make consumers dubious
.
On October 31, the Jiangxi Provincial Market Supervision Bureau issued a special consumption reminder
on this.

Nutritional value of persimmons

As orange-yellow fruits and vegetables, persimmons contain a large amount of carotenoids such as β-carotene and lutein, as well as rich in vitamin A, vitamin C, vitamin E, etc
.
In addition, persimmons are also rich in
potassium, magnesium, manganese and dietary fiber.

These rumors cannot be believed

Along with the fame of persimmons, there are also endless "rumors"
.
For example, "persimmons cannot be eaten on an empty stomach", "persimmons cannot be eaten with seafood", and "persimmons cannot be eaten with milk"
.
Carefully tracing the source of the rumors, it is actually derived from the soluble tannins (also known as tannic acid)
contained in persimmons.
Tannins are high in astringent persimmons and persimmon skins, and under the action of gastric acid, they form precipitates or polymers with proteins, pectin, etc.
, and can further form "gastric persimmon stones"
in the stomach under certain conditions.

It is worth noting that ripe and deastringent persimmons generally have a tannin content of less than 0.
5%, and to form "stomach persimmon stone" must meet the two factors
of "large consumption" and "high tannin content in persimmons".
Therefore, when eating persimmons, choose completely sweet persimmons or deastringent persimmons, remove the persimmon skin, and eat them in moderation, so you don't have to be
overly careful.

How do you get astringent persimmons?

What should I do if I accidentally buy unripe persimmons? In addition to leaving it for a period of time to ripen, consumers can also deastringent persimmons themselves, the basic principle is to stimulate the acetaldehyde released by persimmons themselves or use ethylene ripening to destroy tannins, you can refer to the following methods:

1.
Mix persimmons with ripe apples, bananas and other fruits that release ethylene, and ripen persimmons and remove astringency;

2.
Use warm water of about 40 °C to immerse persimmons for 10-24 hours, at this temperature persimmons anaerobic respiration, persimmons in ethanol dehydrogenase and pyruvate decarboxylase activities are high, can produce more acetaldehyde, thereby condensing with soluble tannins and precipitating into resinous substances and making persimmons astringent;

3.
Put persimmons in pine needles, the respiration effect of pine needles is nearly ten times that of persimmons, which can indirectly promote persimmons to breathe anaerobically and deastringent;

4.
Use a toothpick to poke three or two small holes at the bottom of the persimmon stalk, and the release rate of persimmon ethylene affected by mechanical damage increases, accelerates ripening, and promotes astringency
.

"White frost" on the surface of persimmon cakes

Persimmon cakes made from persimmons are also favored by consumers
.
There is a layer of "white frost" on the surface of persimmon cakes, which is a microcrystalline polymer
formed on the surface of persimmon cakes with the evaporation of water from various sugars (sucrose, fructose, glucose, mannitol, etc.
).
In general, the better the quality of the persimmon cake, the whiter and thicker
the "persimmon cream".

Persimmon consumption "three major attentions"

1
.
Storage of completely sweet persimmons and de-astringent persimmons.
If it can be eaten in a short time, store in a cool and dark place; If you need to store for a few more days, you should refrigerate it in the refrigerator at about 4°C and consume
it as soon as possible.

2.
Storage of persimmon cakes
.
Persimmon cakes should be stored frozen in the refrigerator, and should be eaten
as soon as possible if stored in a cool and dark place.

3.
The sugars in persimmons are mostly simple sugars or disaccharides, which are easy to absorb and can quickly increase
blood sugar after eating.
Therefore, diabetics should not eat more persimmons
.