CaCl2溶液对柿子汁涩味的影响

Effect of Calcium Chloride aqueous solution on the Astringency Removal of Persimmon Juice

摘要:

本文以柿子为实验原料,采用CaCl2溶液对柿子汁进行脱涩，对CaCl2溶液浓度、脱涩温度、脱涩时间、及脱涩pH值进行探讨。通过正交试验得出，用1.6% CaCl2溶液控制在pH 4.5和40 ℃的条件下脱涩20 h，脱涩率达到88.57%。

Abstract:

The effect of the CaCl2 aqueous solution on the astringency removal of persimmon juice was investigated. Several influential factors, including CaCl2 concentration, temperature, time and pH value, were optimized by orthogonal experiment. It was shown that the rate of atringency removal reached 88.57% using 1.6% CaCl2 aqueous solution with pH value of 4.5 at 40 ℃ for 20 h.