柿饼加工新工艺研究

对柿饼人工干制前的柿子部分脱涩工艺及人工干制温度进行了研究，结果表明，采用乙烯利、酒精对完整的鲜柿进行人工干制前的部分脱涩处理后，干制温度由40～45℃提高到50～60℃，既可防止在干制过程中的柿子微生物腐败又可完成脱涩，干制时间也明显缩短。推荐工艺条件为采用100～250mg/kg浓度乙烯利水溶液或20％～40％酒精水溶液对柿子部分脱涩24～48h，在55℃对柿子进行人工干制40～50h，即可加工出优质卫生的柿饼。

Study on new technology of dring persimmon

Studies were carried out on the partial removal of astringency in persimmon manually before drying and on temperature of drying. The results show as follows: If astringency in persimmon is partly removed artificially using ethrel or ethanol before drying, the drying temperature was raised from 40 ～ 45 ℃ to 50 ～ 60 ℃, the removal of astringency in dryed persimmon was complete and move efficient, and fermentation of microorganisms in persimmon could be avoided, also drying time could be shortened. Condition recommended is as follows: removing partial astringency using 100 ～ 250 mg/kg ethrel or 20% ～ 40% ethanol for about 24～48hours,then drying persimmon at 55℃ for about 40 ～ 50 hours.