The essence of bromelain is protein, which is composed of amino acids and contains many functional groups such as carboxyl (-—COOH), amino (-—NH2) and hydroxyl (-OH). The factors that can denature "Zhakou" bromelain are strong acid, strong alkali and heavy metal salt.
The effective pH value of 1. bromelain is 4.0-8.0. Pickling with vinegar and alkali with high pH value can actually stop pineapple from irritating the mouth, but at the same time it will make pineapple extremely unpalatable.
2. Salt can really eliminate the "tingling" of pineapple, but the salt here refers to heavy metal salt. Salt is not a heavy metal salt, and its sodium ion is quite stable, which can not replace the original metal ion of the enzyme, resulting in its inactivation. Therefore, it is almost ineffective in eliminating the "tingling" of pineapple.
Therefore, there is no reasonable scientific basis for the method of "soaking pineapple in salt water" to eliminate oral irritation.
Why do pineapples soaked in salt water taste good?
We can obviously feel that the pineapple soaked in salt water is sweeter when we eat pineapple every day.
This is because the sodium ion in salt is the cation of the first main group, which can inhibit bitterness and enhance sweetness, so the pineapple soaked in salt water will be sweeter.
How to get rid of "tingling" and eat pineapple correctly
The activity range of bromelain is below 40, and high temperature will lead to their rapid inactivation.
1. Heating before cooling
The best way to prevent pineapple from "biting" is to heat it above 60℃ to remove the "biting feeling", and then put it in the refrigerator to cool it before eating.
Soak in hot salt water
You can choose to soak pineapple in hot salt water above 60 for about 2 minutes, which can not only eliminate the "tingling" of pineapple soaked in hot water above 60, but also improve the taste of pineapple soaked in salt water.
3. Cook directly after heating
You can also choose the simplest and rudest way, put the pineapple in the microwave oven for high temperature treatment at 60℃ to remove the "tingling sensation" and then cook it into delicious pineapple and goo meat.