| 柿果快速脱涩与果汁饮料加工工艺研究 |
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| 引用本文： | 翟文俊. 柿果快速脱涩与果汁饮料加工工艺研究[J]. 陕西教育学院学报, 2005, 21(1): 96-100 |
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| 作者姓名： | 翟文俊 |
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| 作者单位： | 陕西教育学院生物工程研究所,陕西,西安,710061 |
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| 基金项目： | 陕西省教育厅科研计划项目(04JK149) |
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| 摘 要： | 本文研究了以硬鲜柿果、成熟软柿果、柿饼为原料，经磨浆、调配等工艺处理，配制成多种风味和口感的柿果饮料；着重解决了柿果饮料的脱涩、返涩、分层等技术问题。该柿果饮料柿果香味浓郁、无涩，具有天然柿果色泽，营养丰富，本研究为饮料家族增添了新成员。
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| 关 键 词： | 柿果 脱涩 软柿 果色 成熟 香味 营养 饮料 天然 研究 |
| 文章编号： | 1008-598X(2005)01-0096-05 |
Research on a Series of Persimmon Syrup Beverage |
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| ZHAI Wen-jun. Research on a Series of Persimmon Syrup Beverage[J]. Journal of Shaanxi Institute of Education, 2005, 21(1): 96-100 |
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| Authors: | ZHAI Wen-jun |
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| Abstract: | This report studys new flavor persimmon beverage made from hard fresh and mature soft persimmon fruit by refining and confecting process, and resolves the astringency removal, astringency recurrence and significant technique of delamination of persimmon fruit. The beverage is sweetscentde, deastringent and nutritious and it has colour and luster of natural persimmon fruit. |
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| Keywords: | perismmon beverage syrup astringency removal astringency recurrence confecgion |
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