Change of Tannin Contents in Debittering Process of Fruit of Olive
Choosing the fruits of two representative cultivars of olive namely A' si and Fo' ao as the study materials,the solution of NaOH of different concentrations were adopted to conduct the debittering experiment,the change of tannin contents during the course of debittering was determined.The results showed that the optimum NaOH concentration for debittering of A' si was 1.5%~3.0%,under the concentrations of 1.5%,2.0%,2.5% and 3.0%,the proper soaking time were 11.5h,9h,6h and 5.5h respectively,the optimum NaOH concentration for debittering of Fo' ao was 2.0%~3.5%,under the concentrations of 2.0%,2.5%,3.0 % and 3.5%,the proper soaking time were 9.5h,8h,6h and 5h respectively.During the course of debittering,the tannin contents increased as the declining of NaOH concentration.On the basis of this experimental study,the tannin content change curves of these two main cultivars under different NaOH concentrations and different debittering time were deduced.
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万方数据
维普
