The white powder on top of the persimmon cake is persimmon frost.
In the fresh persimmon contains a lot of water, but also contains glucose and fructose, etc. When it is sun-dried into the persimmon cake, the water gradually evaporates, and the glucose and fructose contained in the pulp along with the penetration of the epidermis up.
The nature of these two kinds of sugar is not the same, fructose flavor is very sweet, easy to absorb water, in it penetrates the surface of the persimmon cake, it seized the moisture in the air, adhering to the persimmon cake skin, similar to the candied fruit outside the syrup, glucose sweetness is not as if the sugar, but not easy to seize the moisture in the air.
It penetrates the persimmon cake's skin when it becomes a layer of white powder, just to wrap the adhering fructose, making the whole persimmon cake is dry, this layer of white powder is glucose powder.
Extended Information
Nutritional Value of Persimmon Cake:
Persimmon cake nutrition is better than persimmon, including dietary fiber, minerals, and vitamins than persimmon. Per 100 grams of fresh persimmons contain 9 milligrams of calcium, while persimmon cakes have 54 milligrams; fresh persimmons contain 9 milligrams of iron, while persimmon cakes are 21 milligrams. Vitamin A content also increases from 20 micrograms to 48 micrograms when persimmons are processed into persimmon cakes.
However, there is a loss of vitamin C. In addition, persimmon cakes are safer than persimmons; fresh persimmons contain a lot of ellagic acid in their skins, which has been removed from persimmons. In addition, persimmon cakes have more health benefits. The white frost on the surface of persimmons is a sugary substance that is precipitated during the production process, which can treat dry and sore throat, mouth and tongue sores, and lung fever.
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