柿子加工中关键技术的研究进展.pdfVIP

342 2010, Vol. 31, No. 13 食品科学 ※专题论述 胡婉珊，郭琳博，李宇华，陈湘宁 * (北京农学院食品科学学院，北京 102206) ：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。 ： 柿子加工；脱涩；返涩；褐变；非生物性返浊 Current Research Progress of Key Technologies during the Processing of Persimmon HU Wan-shan ，GUO Lin-bo ，LI Yu-hua ，CHEN Xiang-ning* (Faculty of Food Science, Beijing University of Agriculture, Beijing 102206, China) Abstract ：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. Key words ：persimmon processing ；astringency ；re-astringency ；browning ；non-biological turbidity 中图分类号：TS255.3 文献标识码：A 文章编号：1002-6630(2010)13-0342-05 柿子是我国重要的农产品，有“中国的无花果” 子的贮藏寿命及货架期方面[6-7] ，而关于柿子加工及功能 之称。成熟的柿果色泽鲜艳、味甜多汁，具有较高的 性的研究鲜见报道；2) 由于柿子本身单宁、果胶和蛋白 营养和药用价值。经测定，柿果每 100g 可食部分含蛋 质含量较高，导致其在加工过程中会出现不利于产品品 白质0.67g 、脂肪0.1g 、碳水化合物 16～20g 、钙 10mg、 质的影响[8] 。因此长期以来，柿子加工产品的品种一直 磷 1 9mg 、铁 0 . 2 mg 。此外还含有单宁酸、胡萝卜素、 很少，柿子饮料、柿子酒、柿子醋虽然也有人进行了 黄酮及瓜氨酸、无色花青素等物质[1] 。中医认为柿子有 研究，但都没能形成规模生产。 清热