关键词 柿子 ；脱涩 ；柿子酱 ；返涩 ；超高压杀菌 ；工艺研究 [gap=1486]Key words persimmon；deastringent；persimmon jam；return astringent taste；ultra-high pressure sterilizing；technical..
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The beverage is sweetscentde, deastringent and nutritious and it has colour and luster of natural persimmon fruit.
该柿果饮料柿果香味浓郁、无涩，具有天然柿果色泽，营养丰富，本研究为饮料家族增添了新成员。
The higher the concentration of carbon dioxide, the shorter the persimmon deastringent time and the more light the browning of dried persimmon.
采用二氧化碳脱涩时，二氧化碳的浓度越高，脱涩所需时间越短，柿子的褐变程度越轻；
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