What should I do if the frozen persimmons are astringent

The astringency of frozen persimmons can be treated by soaking them in warm water, ripening the fruits, removing the astringency with alcohol, sealing and maturing them, and refrigerating them for later ripening. The astringency of persimmons mainly comes from the astringency produced by the binding of tannic acid and salivary proteins. During the ripening process, tannins gradually transform into a soluble state.

1. Soak in Warm Water

Soak frozen persimmons in water at around 40 degrees Celsius for 12-24 hours. Keeping the water temperature constant can help accelerate tannin conversion. This method utilizes temperature to promote respiration in persimmons, disrupting the structure of tannin cells. Be sure to completely submerge the persimmons, and change the water halfway to maintain the temperature, suitable for persimmons with higher hardness.

2. Fruit ripening

Seal and store fruits with high ethylene release, such as persimmons, apples, and bananas, for 2-3 days. Ethylene, as a natural plant hormone, can activate the endogenous enzyme system of persimmons, promote the conversion of starch into sugar, and degrade tannins. It is recommended to wrap it in a fresh-keeping bag to prevent other fruits from being contaminated with persimmon juice. After ripening, take it out in a timely manner to prevent overcooking.

3. Alcohol Deservation

Spray the surface of persimmons with 75% edible alcohol and seal for 1-2 days. Excessive alcohol concentration can damage the fruit flesh. Ethanol can dissolve the cuticle layer of fruit peels and penetrate into tannin cells, altering their protein binding properties. Gloves should be worn during operation to avoid irritation. After processing, the alcohol will evaporate without residue, making it suitable for quick and easy removal of small amounts of astringency.

4. Seal and ripen

Persimmons. Put them in a plastic bag to expel air and tie them tightly. Leave them at room temperature for 3-5 days to produce a self ripening effect. The accumulation of carbon dioxide in a sealed environment can inhibit tannin activity and promote pectin softening. It is necessary to check daily to avoid mold growth. A semi transparent appearance at the fruit stem is a sign of maturity, and this method is suitable for thin skinned varieties.

5. After refrigeration, the ripe

frozen persimmons are directly transferred to a refrigerator at 4 degrees Celsius and slowly thawed for 2-3 days. The low temperature delays decay while continuously degrading tannins. After thawing, persimmons have a denser texture, but it is important to avoid repeated freezing and thawing. For partially softened frozen persimmons, this method can retain more vitamin C and is suitable for direct fresh consumption.

After processing, it is recommended to peel and consume persimmons to reduce residual astringency. The daily intake should be controlled within 200 grams to avoid gastrointestinal discomfort. People with weak gastrointestinal function can choose completely softened persimmon cakes, whose tannin content is less than one tenth of fresh fruit. Immature green persimmons have a high tannin content, and it is not recommended to use traditional de astringency methods such as salting or lime water to treat frozen persimmons, as it may damage their nutritional components. Long term storage of frozen persimmons should choose rapid freezing below -18 degrees Celsius. If there is still a noticeable astringency after thawing, repeat the ripening steps.