| 柿果脱涩工艺过程中单宁细胞形态的变化 |
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| 引用本文： | 陈文军,洪启征,郑伸伸.柿果脱涩工艺过程中单宁细胞形态的变化[J].福建农林大学学报(自然科学版),1993(3). |
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| 作者姓名： | 陈文军 洪启征 郑伸伸 |
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| 作者单位： | 福建农学院食品科学系，福建农学院食品科学系，福建农学院基础部 福州 350002 |
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| 摘 要： | 用光学显微镜对涩柿、半脱涩柿和脱涩柿进行观察,发现未脱涩的柿果肉中单宁细胞呈可溶性絮液状,半脱涩柿单宁细胞呈粒浆状,已脱涩的熟柿单宁缩合凝固成颗粒状,同时又观察了复涩与不复涩的罐藏柿果果肉中单宁细胞的形态。复涩果肉单宁细胞由粒块状变为粒块絮液状。
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| 关 键 词： | 柿果 单宁细胞 脱涩 复涩 |
The Changing Form of the Tannic Cell in the Removal of Astringency from Persimmon Fruits |
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| Chen Wenjun Hong Qizheng Zheng Shenkun.The Changing Form of the Tannic Cell in the Removal of Astringency from Persimmon Fruits[J].Journal of Fujian Agricultural and Forestry University,1993(3). |
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| Authors: | Chen Wenjun Hong Qizheng Zheng Shenkun |
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| Institution: | Chen Wenjun~1 Hong Qizheng~1 Zheng Shenkun~2 |
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| Abstract: | The tannic cells of astringent, semi-astringent and de-astringent persimmon fruits were observed by microscope in 1991. There was a lot of soluble liquid in the tannic cells of astringent fruit, soluble particles in the tannic cells of astringent fruit, soluble particles in the tannic cells of semi-astringent fruit, and solid or insoluble particles in the tannic cells of de-astringent fruit. At the same time, wc found that while the de-astringent fruit was becoming astringent (re-astringency) in canning processing, the tannic cell changed its form from insoluble to soluble. So it is necessary to use some additive in processing to avoid canning fruit re-astringency bcsidcs selecting the best method of removing astringency and the scientific technique for processing. |
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| Keywords: | persimmon fruit tannic cell de-astringency re-astringency |
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