Can persimmon cakes be eaten with a dry mouth

Persimmon cakes with astringent taste can generally be eaten, but it depends on the specific degree of astringency and the way of consumption. Persimmon cakes that are not completely astringent may contain a high amount of tannic acid, and direct consumption may irritate the oral mucosa; Persimmons that have undergone sufficient de astringency treatment are suitable for consumption. The surface of persimmon cakes that have not been completely astringent often has a noticeable astringency, which is related to the high content of tannins in the fruit. Tannins bind to salivary proteins to produce astringent stimuli, leading to dryness and numbness in the mouth. The persimmon cakes made by traditional air drying techniques usually undergo natural de astringency for a long time, and tannic acid gradually degrades into insoluble substances, significantly reducing the astringency. Before consumption, persimmons can be soaked in warm water or stored together with fruits such as apples to accelerate astringency. These persimmons have a soft and sweet taste, and moderate consumption will not cause discomfort.

Some urgently sold persimmon cakes may not be completely astringent, especially for varieties with thick skin. If these persimmons are consumed in large quantities, tannins may temporarily inhibit oral enzyme activity, resulting in a temporary roughness of the tongue surface. People with weaker gastrointestinal function may also experience mild bloating due to the reaction between tannic acid and gastric acid. It is recommended to cut open the persimmon and observe the condition of the flesh. If it is completely translucent and gelatinous, it is usually already de astringent. If it has a white hard core, further processing is needed. Eating it with green tea or yogurt can help neutralize the astringent effect of tannins.

When consuming persimmon cakes, it is recommended to choose fully matured varieties and avoid eating large amounts on an empty stomach. It is recommended to consume 1-2 traditional dried persimmon cakes per day, which can provide rich carotene and pectin. If there is persistent oral mucosal pain or gastrointestinal discomfort after consumption, stop eating immediately and rinse your mouth. Patients with diabetes should pay attention to the high sugar content of persimmon and control their intake. When storing, it should be sealed and moisture-proof to avoid mold and toxin production.