How to remove the astringency of persimmon cakes

The astringency of persimmon cakes can be removed by soaking in warm water, ripening the fruit, removing the astringency with alcohol, freezing, mixing apples, and other methods. These methods can effectively decompose tannins in persimmon cakes and improve their taste.

1. Soak in Warm Water

Soak persimmon cakes in warm water at 40-50 degrees Celsius for 12-24 hours. Keeping the water temperature constant can help accelerate the dissolution of tannins. This method is easy to operate and can preserve the original flavor of persimmon cakes. During the process, it is necessary to regularly change the water to avoid turbidity. Note that the water temperature should not be too high, otherwise it may cause the persimmon cakes to become soft and rotten.

2. Fruit ripening

Seal persimmon cakes with fruits such as bananas or apples that release ethylene and store them for 2-3 days. Ethylene gas can promote tannin conversion. Choosing fruits with high maturity yields better results, and it is necessary to check the condition of persimmon cakes daily to avoid excessive softening. This method can naturally relieve the astringency and increase the sweetness of persimmon cakes.

3. Alcohol deastringency

Spray highly Baijiu evenly on the surface of persimmons and seal them for 1-2 days. Alcohol can destroy the structure of tannin cells. The processed persimmon cakes need to be ventilated and dried to remove any alcohol odor, as high alcohol concentration may affect the taste. This method is suitable for situations that require rapid elimination of astringency, but should not be consumed by children or pregnant women.

4. Freezing treatment

Freeze persimmon cakes for 24 hours and thaw them. Low temperature will cause tannin substances to crystallize and precipitate. Rinsing the surface with running water during thawing can further remove astringency, and frozen persimmon cakes have a denser texture. Note that repeated freeze-thaw cycles can damage the texture. It is recommended to pack and use in a single dose.

5. Mix apples

Persimmon cakes and sliced apples are alternately stacked in a container, and malic acid can neutralize the astringency of tannins. Keep the environment dry and ventilated, and after 2 days, the apples can absorb the astringency before consumption. This method evenly removes astringency and can enhance fruit aroma, making it suitable for processing small amounts of persimmon cakes. After removing the astringency, persimmon cakes should be refrigerated and consumed as soon as possible to avoid affecting digestion when eaten with high protein foods. You can choose persimmon cakes with orange red skin and soft texture in daily life, which have lower tannin content. People with weak gastrointestinal function should control their consumption, and it is recommended not to exceed 2 per day. If there is discomfort such as numbness in the mouth after consumption, rinse your mouth with diluted salt water to relieve it.