柿脱涩方法的研究  

RESEARCH ON METHODS OF PERSIMMON DEASTRINGENCE

作　　者：张家年[1] 胡慰望[1] 陈妙颜 王清章[1] 谭军[1] 

机构地区：[1]华中农业大学食品科技系,武汉430070

出　　处：《华中农业大学学报》1992年第3期280-283,共4页Journal of Huazhong Agricultural University

基　　金：农业部"七五"06-02-04重点课题

摘　　要：以涩柿为原料采用CO_2、乙烯利和乙醇等进行制作柿酱前的脱涩试验。结果表明,在室温条件下,用CO_260—75%,或乙烯利250—300 mg/kg,或乙醇35—45%等三种脱涩剂对完整的柿果进行脱涩,然后打浆制酱是适宜的。Artificial deastringence is indispensable in the process of persimmon jammaking. In this report, performs deastringence on MOPAN persimmons was performed by means of CO_2, ethephon and alcohol. The data showed that making jam was appropriate at room temperatuer afetr deastringence of whole persimmons in such three kinds of deastringence agents as CO_2 (60--75% content) or ethephon (250--300 mg/kg content ) or alcohol (35--45% content).

关 键 词：柿 柿酱 柿子脱涩 脱涩剂 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]