柿子脱涩新工艺及其影响因素研究  

New technology for persimmon deastringency and the research for its influence factors

作　　者：董文宾[1] 周悦[1] 修秀红 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]山东福田药业有限公司,山东禹城251200

出　　处：《陕西科技大学学报（自然科学版）》2014年第2期109-112,共4页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科技统筹创新工程计划项目(2011KTCQ03-08)

摘　　要：为确定实验室自制的TS-2型柿子脱涩剂的脱涩效果,通过福林-肖卡试剂法检测脱涩柿子汁中的残余单宁含量作为试验指标,对影响脱涩效果的主要因素如脱涩温度、脱涩时间、脱涩剂添加量等进行了单因素试验和L9(33)正交试验,并通过极差、方差分析对脱涩过程中显著影响单宁含量的因素进行了统计评价,最终确定最佳工艺条件为:脱涩温度65℃,脱涩时间1.5h,脱涩剂添加量1.5%.In order to determine the effect of TS-2 persimmon deastringent reagent made by our lab .As the test index ,the residue content of tannins in persimmon was tested by Folin-ciocalteau reagent method .Main factors to the effect of deastringent such as deastringent temperature ,deastringent time ,deastringent reagent addition were studied through single-factor experiments and L9 （33 ） orthogonal experiments .T he factors w hich have a significant effect to tannins content were statistic analyzed by poor analysis and variance analysis .The research shows that the optimize deastringent conditions were：deastringent temperature 65℃ ,deastringent time 1 .5 hour ,deastringent reagent addition 1 .5% .

关 键 词：柿子 脱涩 新工艺 影响因素 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]