柿脱涩方法的研究

RESEARCH ON METHODS OF PERSIMMON DEASTRINGENCE

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).