柿子加工中关键技术的研究进展

柿子中存在的单宁、果胶和蛋白质在加工过程中常影响产品的品质，导致柿子加工产品的品种少，柿资源利用率低。本文对柿子加工中的脱涩，防止返涩、褐变、非生物性返浊这4项关键技术进行了详细阐述，并对各种方法的优缺点及其应用效果进行了比较。

Current Research Progress of Key Technologies during the Processing of Persimmon

Persimmon is a kind of major agricultural product in China. Persimmon productivity and planting area in China was rank in the first all over the world. However, different processed products of persimmon were less due to the low utilization rate of persimmon. Large amounts of tannin, pectin and protein in persimmon affected the quality of persimmon products. In this paper, key technologies in persimmon processing such as removal of astringency, inhibition of re-astringency, and prevention of browning and non-biological turbidity, have been discussed. Meanwhile, advantages and disadvantages of different processing strategies and corresponding practical applications have been compared.