If you want persimmons to produce more and better persimmon frost, there are three methods:

1. Choose fully mature persimmons. Only when they are fully mature can persimmons accumulate more persimmons. The sugar content in the persimmons will make them sweeter and produce more persimmon frost. However, be careful not to let the persimmons become soft when they are ripe, otherwise they cannot be peeled.

2. Dry the persimmon until the persimmon is soft and hard. If it is too soft and contains too much water, it will not only be less sweet, but also prone to mold and deterioration. If it is too dry, the sugar will crystallize inside the persimmon and will not easily precipitate to the surface of the persimmon. Of course, It is impossible to form abundant and good persimmon frost.

3. Store the dried persimmons in a low temperature place to promote frost. Put the dried persimmons in a low temperature place, which will easily cause the sugar precipitated from the inside of the persimmons to accelerate crystallization on the surface of the persimmons to form persimmon frost.

Frost is glucose powder:

Fresh persimmons contain a lot of water, as well as glucose and fructose. When they are dried into persimmons, the water gradually evaporates, and all the sugar in the pulp As the glucose and fructose contained penetrate into the epidermis, the properties of these two sugars are different.

Fructose tastes very sweet and absorbs water easily. When it penetrates the surface of the persimmon, it grabs the moisture in the air and sticks to the skin of the persimmon, similar to the syrup on the outside of the candied fruit and the sweetness of glucose. Unlike fructose, it is not easy to capture the moisture in the air. When it penetrates into the skin of the persimmon, it becomes a layer of white powder, which just covers the adhering fructose, making the whole persimmon dry. It turns out that this The white powder is glucose powder.