Spring is the best time to taste pineapples, and we often soak pineapples in salted water to reduce the pricking phenomenon when eating pineapples. Some people explain that it is because salt water inactivates bromelain or reduces bromelain, but this is not accurate.
Pineapples soaked in brine are not so astringent, but just a synergy of flavors: saltiness can make the bitterness less bitter and sweetness can be enhanced.
Soaking pineapple in salt water may also reduce sensitivity to proteases by changing the state of the oral mucosa, thereby reducing the prickly sensation of the mouth.
Although low concentrations of salt water are unlikely to completely inactivate bromelain, the soaking process may cause a portion of the protease dissolved in water to be dissolved and removed, thereby indirectly reducing the amount of protease that comes into contact with the oral mucosa during consumption.
Some people say, "Pineapple pierces the mouth, pineapple does not pierce the mouth." Pineapple and pineapple are actually different names for the same fruit, more of a reflection of the cultural differences in different regions where Chinese is spoken.
Pineapples are a plant of the bromeliad family, also called pineapples, just like potatoes and potatoes, tomatoes and tomatoes, okra and carob, guava, and guava. And the difference in taste that people eat comes from the characteristics of different types of pineapples
Some researchers compared the differences in bromelain activity of six varieties of pineapple, including Bali, Caine, Golden Diamond Pineapple, Tainong No. 16, Yue Crispy and Perfume, during the same growth period.
The results showed that Bali pineapple had the lowest enzyme activity and the best corresponding taste, and could be eaten without soaking in salt water, while caine pineapple had the highest enzyme activity, which was almost inedible without treatment, and was generally processed into canned food before eating.
Whether a pineapple tastes prickly or not depends on two factors: the amount of bromelain in the individual fruit and the ripeness.
To reduce the feeling of pricking your mouth, you can try to choose a pineapple that is more ripe, heat treated, rinse your mouth immediately after eating or eat some dairy products, because the protein in dairy products can bind to bromelain and reduce the effect on the oral mucosa.
Hot water inactivates bromelain and also dissolves calcium oxalate crystals. Cut the pineapple into cubes and soak directly in boiling water for a few minutes.
Soaking the pineapple in salt water can reduce the pricking of the pineapple, but the degree of relief is related to the amount of salt. Some studies believe that the best way to soak pineapple is a sodium chloride solution with a concentration of 7% and a soaking time of 10min.
The preparation of 7% sodium chloride solution requires adding 35~40g of salt to 500mL of water, which has a high salt content and is used to soak pineapple, which has a salty taste.
Finally, we will teach you how to choose pineapples, it is recommended to choose pineapples with lush leaves, erect leaves, fresh fruits, and heavy touches;
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