涩柿果品加工中复涩机理研究

Study on Anti-reastringence of Processing Astringent Persimmon Fruit

讨论了涩柿复涩机理及复涩时单宁细胞的变化,及影响复涩的因素:脱涩方法、原料的预处理、金属离子、pH值、加热温度及时间、高分子食品添加剂、还原剂、果实硬度。

This paper discussed reastringence mechanism and change of tannic cells in astringent persimmon fruit. It reviewed some factors related to reastringence , that is, the methods used for deastringence ,material pretreatment, mental ions , pH value, duration and temperature of heating,some reductors,some polymers food additives and fruit hardness.