油梨脱苦研究

Study on debittering of avocado

通过对各种工艺对苦味强度的影响实验研究 ,作者认为油梨中的苦味物质在成熟后被苦味包裹物包裹 ,当加热或均质时 ,包裹物结构受到破坏 ,苦味物质释放 ,产生苦味。用 85 %的酒精 ,以 1∶7的比例 ,分 2次加入 ,每次 8h ,浸泡鲜油梨片 ,可以去除其中的苦味物质。

Study of the presence of bitterness during avocado processing in different ways has been made.It's assumed that bitter compounds were embedded in something,when heated or homogenized,bitter compounds were released.If 85% ethanol in ratio 3.5∶1(V/W) was used to soak avocado slices twice for 8h,non\|bitter avocado slices could be prepared.