摘要
剌梨的单宁酸含量高，以剌梨为原料加工的果汁饮料如果加工不当，会有较重的涩味，影响口感，本文对多种具有去涩功能的添加剂进行了大量实验，结果，1％壳聚糖醋酸溶液的效果较好，经它处理的剌梨汁涩味感弱，口感得到很大改善。
If the processes are improper,the Rosa Yoxburghii tratt juice tastes bad because of it's higher tannic acid. In the experiment, many additives are added to the juice to reduce the contents of the tannic acid. 1% Chitin in acetic acid solution is the best additive.
关键词
剌梨果汁
单宁酸
涩味
壳聚糖
果汁
口感
Rosa Yoxburghii Tratt
fruit juice
tannic acid
astringency
chitin
