摘要
对柿、君迁子脱涩及加热复涩进行了初步研究。结果表明,不同方法脱涩的柿子品质不同;乙醛、蛋白胨明显促进果实或果浆脱涩;钙离子增加了脱涩果的硬度,对去除涩味无影响;加热复涩与果实脱涩程度有关,不论采用何种方法,完全脱涩的柿果长时间加热(>95℃)不复涩,脱涩不完全(稍涩或微涩)的果实加热都复涩。
This paper dealt with the deastringency and regaining astringency of persimmons and dateplums.The color,flavor,taste ,hardness and transparency of the deastringent fruits relate to deastringrnt methods. Acetaldehyde promotes deastringency. Peptone removes astringency quickly and prevents regaining astringency. Ca^(2+) increases the hardness of fruits, but doesn't lighten astringency. The incomplete deastringent persimmons and dateplums can regain astringency when heated, however, the complete deastringent fruits can not regain astringency, no matter how the astringency is removed.
出处
《莱阳农学院学报》
1991年第2期128-131,共4页
Journal of Laiyang Agricultural College
关键词
柿
君迁子
脱涩
复涩
persimmon
dateplum
astringency
deastringency
regaining astringency
