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近年来随着人们食物的多元化和生活质量的提高,食用水果的结构也在变化,柿子栽培规模也在不断发展。柿子营养丰富、色泽鲜艳、香甜可口、老少喜食。柿子不但营养丰富,而且有较高的药用价值。但生柿子(涩柿)不能食用,脱涩后才能食用。柿子的涩味是因为柿子里面含有可溶性单宁,所以在食用前必须将可溶性单宁转化为不溶性的,就是让它除去涩味。脱涩的
In recent years, with the diversification of people’s food and the improvement of quality of life, the structure of edible fruits is also changing, and the scale of persimmon cultivation is also growing. Persimmon nutrient-rich, bright color, sweet and delicious, young and old eat. Persimmon is not only nutritious, but also has high medicinal value. However, raw persimmons (Astringency persimmon) can not be eaten, astringent after consumption. Astringency of persimmons is due to persimmon which contains soluble tannins, so soluble tannins must be converted to insoluble before eating, which is to remove astringency. Astringent