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常用的柿子脱涩方法主要有以下几种。(1)温水脱涩:将涩柿置于小盆中,加入40—45℃的温水,使柿子淹没,上压竹篦不使露出水面,放入恒温箱内或用棉絮包起来,使温度保持在40℃左右,经过16—24小时取出,即脱涩。此法简便易行,适于农村和家庭少量脱涩。缺点是脱涩后柿子不易长期贮存。(2)石灰水脱涩:用清水50KG,加石灰1.5Kg,搅匀后稍加澄清,吸取上部清液,将柿子淹没其中,经4—7天取出即可
Common persimmon astringency methods are the following. (1) warm water, astringent: Astringent persimmon placed in a small basin, adding 40-45 ℃ warm water, the persimmon submerged, the pressure on the bamboo grate does not make the surface exposed to the incubator or wrapped with cotton to keep the temperature At about 40 ℃, after 16-24 hours out, that is, astringent. This method is simple and easy, suitable for a small amount of rural and family astringency. The disadvantage is that persimmon after astringent hard to long-term storage. (2) astringent lime water: 50KG with water, add lime 1.5Kg, stir a little clarify, to absorb the supernatant, the persimmon submerged which can be removed after 4-7 days