沙枣果不同脱涩方法比较  

Comparative Analysis on Different Methods of Deastringency for Russian Olive(Elaeagnus angustifolia L.) Fruits

作　　者：刘英英[1] 梁琪[1] 毕阳[1] 李婷[1] 刘欢[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2011年第22期60-64,共5页Food Science

基　　金：科技部科技人员扶持企业行动项目(2009GJG10014)

摘　　要：采用35%乙醇溶液涂抹、蒸制、冷冻3种方法处理,对沙枣果的脱涩方法进行研究。测定时将沙枣果分成整果粉、果肉粉、皮粉和果核粉4个不同部位的样品,分别对未经处理和经过脱涩处理的整果中4个部位样品的单宁含量进行测定。结果表明:不同部位沙枣单宁含量不同,果肉粉中单宁含量最高,为8.670g/kg;其次是整果粉和皮粉分别为8.145、6.832g/kg;果核粉中单宁含量最低,为3.940g/kg;并且35%乙醇溶液涂抹对沙枣果的脱涩效果优于蒸制和冷冻两种处理。Here,we compared the effectiveness of three treatment methods（35% ethanol coating,steaming and freezing） for the deastringency of Russian olive fruits.For the determination of tannin content,control and treated fruits were separated into peel,flesh and core and whole fruits and the tissue fractions were pulverized and sieved.Tissue fractions varied in tannin content.Flesh powder showed the highest tannin content,reaching 8.670 g/kg,followed by whole fruit powder,peel powder and core powder with respective tannin contents of 8.145,6.832 g/kg and 3.940 g/kg.Furthermore,better deastringency of Russian olive fruits was achieved using 35% ethanol coating compared with steaming and freezing.

关 键 词：沙枣 脱涩 单宁 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]