不同脱涩处理方法对磨盘柿品质的影响

以甘肃舟曲磨盘柿为原料,研究酒精、石灰水、CO2、温水等四种人工脱涩方法的脱涩效果以及脱涩后柿果的品质,分别在脱涩处理后0、24、48、72、96、120、144、168 h测定柿果肉可溶性单宁和可溶性固形物含量,利用质构仪测定不同脱涩方法处理后磨盘柿果肉的硬度、弹性、内聚力、咀嚼性等质地指标,并进行分析比较。结果表明:4种人工脱涩方法都可有效去除涩味,温水处理48 h后完全脱涩,CO2、酒精、石灰水分别处理96、96、120 h后可溶性单宁物质含量低于味觉阈值,质构分析测试显示4种脱涩处理后果肉质地差异较大,其中温水脱涩后果肉硬度降低较大,并有褐变迹象,CO2、石灰水脱涩处理后果肉硬度较大,但石灰水脱涩处理后柿果表面有明显残留。CO2使用浓度和操作温度还需进一步研究。 

Influence of different deastringented method on the quality of the millstone persimmon

Studies on de-astringent of Gansu zhouqu millstone persimmon were carried out by four treatment methods(with alcohol,lime water,CO2,and warm water).In addition,the quality of de-astringent Gansu zhouqu millstone persimmon was researched. After de-astringency,soluble tannin content,soluble solids content,fruit firmness,elasticity,cohesion,chewiness of Gansu zhouqu millstone persimmon fruits were assessed at 0,24,48,72,96,120,144,168 h. Results showed that the persimmons were effectively de-astringent by four treatment methods(with alcohol,lime water,CO2,and warm water) and using warm water to treat persimmon for 48 h,the persimmons were completely de-astringent,while using alcohol,CO2,lime water to treat persimmon for 96,96,120 h,soluble tannin content of Gansu zhouqu millstone persimmon fruits was lower than the taste threshold.Fruit firmness had a great difference by four treatment methods on de-astringent,which the fruit firmness using alcohol,lime water,CO2 were higher than using warm water. But the method of warm water caused the flesh browning of persimmon and lime water on the surface of persimmon was residual. Further work was required to explore the optimal de-astringent condition of millstone persimmon by CO2.