| Persimmon belongs to the Diospyros.L.Plant of Ebeaceae. China is the earliest country which cultivated persimmon tree in the world. Persimmon is a special fruit growning in china.With the re-foresting policy, Persimmon is chosen as a variety compatible with the present ecolygy and economy.By 2003, the plantation area of Chinese astringent persimmon had increased rapidly, reaching 2.28 million ha, with an annual output of 15 billion kg, accounting for 70% of the total word output. Most of the persimmon in our country is astringent persimmon. Astringent persimmon is rich in nutritious component and contains many kinds of physiologically active factor, Such as sugar, organic acid, protein, vitamin, tannin, fragrant material and minerals ect.Though drinks producing industrization lasts for only one hundred years ,it has kept ahead of food industy. By 2001, sales of soft drinks had reached 207 billion dollars. At present, natural,safe and nutritious drink develop rapidly, all kinds of drinks emerge as the times require,but drinks produced with astringent persimmon are unseen in the market ,and the systemic processing technology of clarified juices is singular in the data either. Astringent persimmon is sweet and succulent, the juice of astringent persimmon has many benefits as follows: the people living in the area no astringent persimmon can drink it all years, the foods are enriched enough. Expecially the juice can use up astringent persimmon largely in the harvest, which can enhance economy of astringent persimmon and increase income of fruit growers.Niuxln and Jumi Astringen Persimmon were used in the research ,the processing technology and production conditions for astringent persimmon juice were studied. Research results are shown as follows:1 .DeastringencyThe results showed that the hard persimmon fruits removed astringency by both warm water and CO2 are easier to return astringency than the soft persimmon fruits used nature conditions or alcohol(C2H5OH) methods. The deastringent method with alcohol is the best one in the processing of persimmon clarified juice .2.Color protectionThe results showed that "EDTA 0.025%+0.2% Na4O7P2+0.015% Vc" was a good reagent to protect colour of niuxin persi mmon clarified juice, and "EDTA 0.025%+0.1% Na4O7P2+0.015% Vc" was a good reagent to protect colour of Jumi... |
