| 柿脱涩方法的研究 |
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| 引用本文： | 张家年,胡慰望.柿脱涩方法的研究[J].华中农业大学学报,1992,11(3):280-283. |
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| 作者姓名： | 张家年 胡慰望 |
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| 作者单位： | 华中农业大学食品科技系，华中农业大学食品科技系，华中农业大学食品科技系，华中农业大学食品科技系，华中农业大学食品科技系 武汉 430070，武汉 430070，武汉 430070，武汉 430070，武汉 430070 |
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| 基金项目： | 农业部“七五”06—02—04重点课题 |
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| 摘 要： |
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| 关 键 词： | 柿 柿酱 柿子脱涩 脱涩剂 |
RESEARCH ON METHODS OF PERSIMMON DEASTRINGENCE |
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| ZHANG Jia-nian HU Wei-wang CHEN Miao-yan WANG Qin-zhnag TAN Jun.RESEARCH ON METHODS OF PERSIMMON DEASTRINGENCE[J].Journal of Huazhong Agricultural University,1992,11(3):280-283. |
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| Authors: | ZHANG Jia-nian HU Wei-wang CHEN Miao-yan WANG Qin-zhnag TAN Jun |
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| Abstract: | 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). |
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| Keywords: | persimmons persimmon jam persimmon deastringence deastringence agent |
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