At the end of October and early November each year, fresh yacon comes on the market, and consumers can taste the yam with sweet and clear juice. When we eat yacon fruit, it is easy to find that yam is easy to blacken. How can we keep the yacon that cannot be eaten after it is cut?
Why does yacon become black after cutting?
The yacon contains many tannins. The tannins are polyphenolic substances and are oxidized to brown tannins by the action of oxidases and oxygen. Therefore, the yacon is darkened quickly after being exposed to air.
How to save yako after cutting
Water soaking
The main purpose of the soaked Yacon soaked in clean water is to isolate the oxygen, slow down the oxidation process, and prevent the yacon from turning black;
Refrigerator refrigeration
The cut Yacon packing plate covered with plastic wrap, it is best to drive off the excess air, and to prevent the icing in the refrigerator, so that not only can cut off part of the oxygen, but also reduce the temperature, inhibit browning reaction.
Boiling water
If there is no special emphasis on the practice of yacon, the cut yacon can be boiled with boiled water for 5-10 minutes. This can deactivate the browning enzyme through high temperatures, and the degree of browning after inactivating the browning enzyme is greatly reduced.
Can brownish yacon be eaten?
The yacon browning is mainly caused by oxidation reaction, and the resulting fleas have no special influence on the body and can be eaten. However, the deepening of the color of yacon may affect appetite, and it is better to eat the flesh of the outer layer after it is cut off.
Why can't yacon be loaded with iron pots?
The tannins in yacon are polyphenolic substances. Polyphenols react chemically with iron to produce black tannin iron, which deepens the color of yacon and affects its flavor.
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