柿酱复涩的成因和防止复涩方法的研究  

STUDIES ON THE MECHANISM OF REASTRINGENCE FOR PERSIMMON JAM

作　　者：胡耀星[1] 谢笔钧[1] 张家年[1] 陈妙颜 胡慰望[1] 

机构地区：[1]华中农业大学,武汉430070

出　　处：《华中农业大学学报》1991年第1期112-116,共5页Journal of Huazhong Agricultural University

基　　金：农业部"七.五"02-02-04重点课题

摘　　要：自然脱涩柿加工成柿酱,在95℃恒温下加热浓缩,加热至60分钟时即出现涩味,这时可溶性单宁(ST)含量为0.60mg·g^(-1),单宁聚合度为42.9％。加热温度为70,80和90℃时,即使加热至120分钟,其ST含量也仅为0.42,0.50,和0.59mg·g^(-1),低于上述复涩的ST临界值,柿酱中加入0.3％柠檬酸,0.5％NaHSO_3,加速了加热过程中复涩的发生,但加入0.5％羧甲基纤维素钠,则有延缓复涩的效果。此外还比较了用两种化学脱涩方法加工成的柿酱在95℃浓缩过程中ST变化,表明有延缓复涩的效果。The main cause of reastringence of heated persimmon jam is due to the increment of soluble tannin (ST) rather than insoluble (IST). The threshold of ST is 0.60mg/g. Reastringence is related to oxidation-reduction. The higher the heating temperature the more reastringence. Reastringence is also related to the method used for deastringence.CMC-Na, pectin and tea polyphenol delay reastringence.

关 键 词：柿酱加工 脱涩 复涩 柿酱 单宁 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]