2) acerbity
[英][ə'sə:biti] [美][ə'sɝbətɪ]
涩味;涩度
3) extract puckery
脱涩
1.
Based on the biological characteristics of the persimmon fruit,this research has achieved comparatively ideal effect by using different ways which extract puckery and defecate materials to produce fermented wine.
根据柿子果实的生物学特性,采用不同方法使原料脱涩、澄清后进行发酵酒酿造,得到了较理想的柿酒。
4) De-astringent
脱涩
1.
Studies on De-astringent and Crispness-keeping for Mopan Persimmon Treated by High Concentration CO_2 and 1-MCP;
高浓度CO_2和1-MCP处理对磨盘柿脱涩和保脆效果的影响
2.
Study on De-astringent of Mopan Persimmon by Carbon Dioxide;
磨盘柿的二氧化碳脱涩技术研究
3.
Effect of de-astringent and crispness-keeping on Mopan persimmon of vacuum packing;
真空包装对磨盘柿脱涩保脆效果的影响
5) de-astringency
脱涩
1.
Different concentratied CO2 were used to treat the material for de-astringency.
试验以磨盘柿为原料,采用不同浓度CO2气体进行脱涩处理,定期观察分析柿果硬度、果胶含量、果胶酶活性、果实品质等变化。
2.
Liangshan wild olive was fermented adding lactic acid bacteria after de-astringency.
将经过脱涩处理后的凉山野生橄榄,添加乳酸菌对进行乳酸发酵,对发酵过程中乳酸菌接种量、盐浓度、糖浓度、温度、时间等5个因素,进行L_(16)(4~5)正交试验。
6) astringent taste
涩味
1.
Study on technology of removing astringent taste from juice
果汁涩味脱除工艺的研究
2.
The method of removing the disgusting smell and astringent taste of Amorphophallus rivieri powder was studied.
对脱除富硒魔芋粉中的难闻气味和涩味进行了研究,实验表明,每3g富硒魔芋粉用150mL0。
3.
The reasons of astringent taste in Maotai-flavour liquor were discussed.
论述了酱香型酒涩味产生的原因，并针对产生的原因提出相应的预防措施，同时加强工艺操作及卫生管理，对酱香酒生产具有一定指导意义。
补充资料：涩
涩 涩 ①药、食性味的阻滞或收敛作用。《灵枢·五味论》：“酸入于胃，其气涩以收。” ②尺肤诊象之一。指尺部皮肤粗糙，抚之不滑润。属于阳盛阴液不足之象。《素问·脉要精微论》：“诸过者切之，涩者阳气有余也，滑者阴气有余也。” ③脉象名。指脉动往来很难，不滑利。多见于气滞血瘀等证。《灵枢·胀论》：“其脉大坚以涩者，胀也。” ④阻滞不畅、流通困难。《素问·痹论》：“胞痹者，少腹膀胱按之内痛，若沃以汤，涩于小便，上为清涕。”
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条