The results showed that:I. The ingredients of dried persimmon frost are: protein 1.04%, fat 1%, total organic acid 0.34%. total sugar 95%(it contains polysaccharides 7%, sucrose 6%, glucose 37%, fructose 45%), mannitol 2%.
研究结果表明：l．柿霜主要成份：蛋白质l．04％、脂肪1O、总酸度0．340、总糖95O（其中多糖 7O、蔗糖 60、葡萄糖 370、果糖 450）、甘露醇 2o。
参考来源 - 柿霜成份研究及柿霜、柿霜红枣粉减肥功能初探·2,447,543篇论文数据，部分数据来源于NoteExpress
Persimmon cakes are always covered with white 'frost. ' This isn't mold, it's the glucose and fructose that has evaporated out and crystalized while the fruit dried.
柿饼上总结着一层白霜，这不是发霉，而是柿子晒干燥过程中，葡萄糖和果糖随着水分蒸发析出，凝结成的晶体。
Persimmon cakes are always covered with white 'frost.' This isn't mold, it's the glucose and fructose that has evaporated out and crystalized while the fruit dried.
柿饼上总结着一层白霜，这不是发霉，而是柿子晒干燥过程中，葡萄糖和果糖随着水分蒸发析出，凝结成的晶体。
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