As a southerner, I didn't know what frozen pears were before. It wasn't until I made them myself that I realized that frozen pears are more juicy, sweeter and more delicious! Although the surface of frozen pears looks a bit scary, black and purple, they are not actually spoiled.
Ingredients
1 apple pear
1 bottle of Sprite
A small amount of mint leaves
Production steps
Wash the pears and put them in the refrigerator for a week.
After taking them out, warm up the room temperature and thaw for 5-6 hours. The surface of the pears will slowly oxidize, soften and darken. You can also soak them in cold water to thaw.
Tear off a piece of plastic wrap to cover the pears, pull out the pears, and the pears will start to produce pear juice. Take a cup and start squeezing with your fingertips (I squeeze until there is no juice), and the frozen pear juice mixed with a little pulp is ready.
Pour in ice cubes and Sprite, add mint leaves and you can drink it.
Most of the water in pears is stored in the vacuoles of cells. When pears are frozen, the water in the vacuoles freezes into ice, expands in volume, breaks the cell walls, and releases polyphenol oxidase that was originally locked in the cells. Pear skins are rich in plant polyphenols. Under the catalysis of polyphenol oxidase, these polyphenols react with oxygen in the air to produce brown or black pigments, which makes the skin black.
The freezing process also affects the taste and nutritional content of pears. Frozen pears become sweeter and juicier because low-temperature freezing increases the sugar content in pears, decreases the total acid content, and increases the soluble solids and total sugar content. However, the freezing process also destroys the integrity of cells, causing some nutrients to be lost during the thawing process.
