頁籤選單縮合
題 名 | 柿果脫澀時碳水化合物之變化 |
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作 者 | 傅琦媺; 謝慶昌; 林慧玲; 李國權; | 書刊名 | 國立中興大學臺中夜間部學報 |
卷 期 | 1 1995.11[民84.11] |
頁 次 | 頁391-398 |
分類號 | 435.395、435.395 |
關鍵詞 | 柿果; 脫澀; 糖度; 碳水化合物; Persimmon furits; Deastringence; Total soluble solid; Carbohydrates; |
語 文 | 中文(Chinese) |
中文摘要 | 柿果在30℃以下,以二氧化碳(100%)處理 24 小時,即可完全脫澀。脫澀時, 全糖及澱粉之量並無變化,但以糖度計所測得之糖度呈下降趨勢,其下降時間和柿果脫澀趨 勢吻合,由結果顯示,糖度之下降,可能是因可溶性單寧在脫澀過程中聚合物不可溶性單寧 所造成。 |
英文摘要 | The astringency in persimmon fruits treated with carbon dioxide (100%) at 30 ℃ was removed completely within 24 hours. Results indicated that the total soluble solid content of persimmon fruit decreased gradually in the process. The main reason seems to be a reduction in the soluble tannin contednt which tends to interfere with re fractometer reading. Deastringency treatment removes soluble tannin by converting it to insoluble polymer, thus effect a decline in the reading. |
本系統中英文摘要資訊取自各篇刊載內容。