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Method for fast determining deastringency degree of persimmon

A persimmon deastringent technology, applied in the fields of fruit and vegetable preservation, food science, food preservation, etc., to achieve the effect of less human and environmental pollution and less reagent consumption

Active Publication Date: 2015-09-16
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no patents and literature reports on the simple, fast and effective determination (judgment) of the degree of astringency of persimmons

Method used

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  • Method for fast determining deastringency degree of persimmon
  • Method for fast determining deastringency degree of persimmon
  • Method for fast determining deastringency degree of persimmon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Astringent Persimmon Variety "Jinping Persimmon"

[0050] 1. Judgment method of astringent persimmon deastringency degree

[0051] Prepare ferric chloride solution→remove astringency with ethanol→cut persimmon fruit→dipping→stand for color development→determine degree of astringency→compare test results with Folin’s method

[0052] According to the above-mentioned determination method, specifically comprise the following steps:

[0053] 1) Prepare 5% ferric chloride solution: weigh 5.0g 5H 2 0·FeCl 3 In 100ml of 95% ethanol solution, slowly add 1.0ml (volume fraction 35.4%) of hydrochloric acid, stir gently with a glass rod until 5H 2 0·FeCl 3 Dissolve completely and store in a brown dropper bottle for later use.

[0054]2) Alcohol deastringency: Put the persimmons in the air tent, spray ethanol with a mass concentration of 95% on the surface of the persimmons, then immediately seal the air tent and place it at room temperature; at the same time, set a room tempera...

Embodiment 2

[0067] "Mopan" persimmon, the main astringent persimmon cultivar grown in Shandong Province, was used as the test material to determine the degree of deastringency.

[0068] 1. Judgment method of astringent persimmon deastringency degree

[0069] Prepare ferric chloride solution→remove astringency with ethanol→cut persimmon fruit→dipping→stand for color development→determine degree of astringency→compare test results with Folin’s method

[0070] According to the above-mentioned determination method, specifically comprise the following steps:

[0071] 1) Prepare 5% ferric chloride solution: weigh 5.0g 5H 2 0·FeCl 3 In 100ml of 95% ethanol solution, slowly add 1.0ml (volume fraction 36.2%) of hydrochloric acid, stir gently with a glass rod until 5H 2 0·FeCl 3 Dissolve completely and store in a brown dropper bottle for later use.

[0072] 2) Alcohol deastringency: Put the persimmons in the air tent, spray ethanol with a mass concentration of 95% on the surface of the persimm...

Embodiment 3

[0085] 1. Judgment method of astringent persimmon deastringency degree

[0086] Prepare ferric chloride solution→remove astringency with ethanol→cut persimmon fruit→dipping→stand for color development→determine degree of astringency→compare test results with Folin’s method

[0087] According to the above-mentioned determination method, specifically comprise the following steps:

[0088] 1) Prepare 5% ferric chloride solution: weigh 5.0g for 5 hours 2 0·FeCl 3 In 100ml of 95% ethanol solution, slowly add 1.0ml (volume fraction 35.4%) of hydrochloric acid, stir gently with a glass rod for 5 hours 2 0·FeCl 3 Dissolve completely and store in a brown dropper bottle for later use.

[0089] 2) Alcohol deastringency: Put the persimmons in the air tent, spray ethanol with a mass concentration of 95% on the surface of the persimmons, then immediately seal the air tent and place it at room temperature; at the same time, set a room temperature control (CK), That is, it was placed nat...

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Abstract

The invention discloses a method for fast determining deastringency degree of a persimmon. The method comprises the step of fast judging the deastringency degree of the persimmon according to a standard diagram through the adoption of high sensitivity of tannin to metal ions. The proper judgment method suitable for the deastringency degree of the astringent persimmon in the production is determined on the basis of the test; the tannin content and the deastringency degree of the persimmon can be fast judged from a test result; and the method is simple in operation, low in cost, free from special requirements to the site and equipment, and meets the actual production requirement.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for quickly determining the astringent degree of persimmons. Background technique [0002] Persimmons belong to the family Persimmonaceae ( Ebenaceae ) Persimmon ( Disopyos Kaki L. ) perennial deciduous fruit tree native to China. The cultivated area of ​​persimmon in my country is about 10 million mu, accounting for 89% of the total cultivated area in the world, with an annual output of nearly 3 million tons, of which more than 95% are astringent persimmons, which cannot be eaten directly after harvesting, and are mainly used for making persimmons or removing astringency. Serve fresh. [0003] The main component of persimmon astringency is soluble tannin in persimmon fruit. Therefore, the method of judging the degree of astringency of persimmon, in addition to human sensory evaluation, is mainly to measure the content of soluble tannin in persimmon fruit. Ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
Inventor 张倩辛力孙岩亓雪龙张雪丹秦志华王丹卢昊
Owner SHANDONG INST OF POMOLOGY