柿饼加工新工艺研究

Study on new technology of dring persimmon

对柿饼人工干制前的柿子部分脱涩工艺及人工干制温度进行了研究 ,结果表明 ,采用乙烯利、酒精对完整的鲜柿进行人工干制前的部分脱涩处理后 ,干制温度由 40～ 45℃提高到 5 0～ 6 0℃ ,既可防止在干制过程中的柿子微生物腐败又可完成脱涩 ,干制时间也明显缩短。推荐工艺条件为 :采用 10 0～ 2 5 0mg kg浓度乙烯利水溶液或 2 0 %～40 %酒精水溶液对柿子部分脱涩 2 4～ 48h ,在 5 5℃对柿子进行人工干制 40～ 5 0h 。

Studies were carried out on the partial removal of astringency in persimmon manually before drying and on temperature of drying. The results show as follows:If astringency in persimmon is partly removed artificially using ethrel or ethanol before drying,the drying temperature was raised from 40～45℃ to 50～60℃,the removal of astringency in dryed persimmon was complete and move efficient,and fermentation of microorganisms in persimmon could be avoided,also drying time could be shortened. Condition recommended is as follows:removing partial astringency using 100～250 mg/kg ethrel or 20%～40% ethanol for about 24～48 hours,then drying persimmon at 55℃ for about 40～50 hours.