乙醇预脱涩对柿饼原料果实硬度和可溶性单宁含量的影响  

Effects of Pre-Deastringency with Ethanol on Firmness and Soluble Tannin Content of Raw Fruits of Dried Persimmon

作　　者：张倩[1] 卢昊[1] 秦志华[1] 辛力[1] 

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《山东农业科学》2016年第10期36-38,43,共4页Shandong Agricultural Sciences

基　　金：山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-06-13);泰安市科技发展计划项目(201340629)

摘　　要：以3个涩柿品种为试材,在室温条件下采用无水乙醇对果实进行喷雾脱涩处理,密闭保持24、48、72、96 h后,测定柿果果实硬度和单宁含量。结果表明:处理24 h后,3个品种果实中可溶性单宁含量降至1%以下,所制柿饼无残留涩感,硬度保持在5 kg/cm^2以上,可以满足加工柿饼对原料硬度的要求。本试验为解决柿饼残留涩感问题提供了一种简便实用的工艺方法。With 3 astringent persimmon varieties as experimental materials,the fruits were treated by spraying ethanol at room temperature and kept closed tightly for 24,48,72 and 96 hours. Then the fruit firmness and soluble tannin content of persimmon were determined. The results showed that the soluble tannin content in raw fruits reduced to below 1% after 24 hours,and there was no residual acerbity in dried persimmon.Meanwhile,the fruit firmness maintained more than 5 kg/cm^2,which still met the processing requirements.The research provided a practical and simple processing method to remove the residual acerbity in dried persimmon.

关 键 词：柿饼 加工 乙醇 预脱涩技术 

分 类 号：S665.209.2[农业科学—果树学]