deastringency of persimmon
摘要:柿果脱涩(deastringency of persimmon) 将柿果中可溶性单宁物质转化为不溶性的技术。涩柿的涩味来自单宁。
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研究了柿果膳食纤维饮料的加工工艺技术和生产条件，并对柿果的脱涩方法和膳食纤维的测定方法进行了探讨。
The processing technology and production conditions for persimmon dietary fiber drink are studied. In addition, the methods of deastringenting persimmon and determining dietary fiber are introduced.
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