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Persimmon artificial astringent five methods
Freshly harvested persimmons contain a large amount of soluble tannins and have a strong astringency. Therefore, it is generally necessary to eat them after artificially removing the astringent. This brief introduction of artificial astringent five methods: First, warm water immersion method: the harvest of astringent persimmon soaked in clean warm water, water temperature and soaking time should be based on the maturity of persimmon harvest. If the harvested fruit (leather green), the water temperature to 35 ~ 40 °C, immersed for 18 hours above the can be astringent; if the harvest yellow ripe (peel yellow), the water temperature should be maintained at 20 ~ 25 °C, soak 15 ~ 16 hours Astringency can be off. The persimmon should be consumed or sold as it is removed from the astringent. It should not be stored for a long time because it is perishable. Second, the lime water off the astringent method: the freshly picked persimmon soaked in 3% of the lime water, generally 2 to 3 days to off astringent. This method is astringent and delicious. Third, sweltering hot and dry astringent method: The persimmon that is collected is placed in a closed container and placed under 20-25°C conditions. Generally, after 3 to 5 days, the persimmon can be removed. Fourth, the fruit mixed off the astringent method: the collection of astringent persimmon with a small amount of apples, pears, hawthorn and other fruits mixed in a closed container, put at room temperature 4 to 7 days to off astringent. Fifth, the alcohol off the astringent method: the received astringent persimmon layered into a sealed container, each layer of persimmon fruit evenly spray a certain amount of 35% alcohol or better white wine (usually 1 kg persimmon with about 10 ml of 35% alcohol), sealed after filling with persimmons, astringent after 5 to 6 days at 18 to 20°C. The amount of ethyl acetate (955 ethanol per litre added to 33 grams of ethyl acetate per litre) is used to remove the astringent from the persimmon.