柿饼

柿饼出霜的影响因素

Factors affecting powder forming on the surface of dried persimmon

臭氧处理对月柿柿饼真菌抑制效果的影响

Effects of Restraint on Contaminative Fungi in Dried Persimmon by Ozone Treatment

柿饼机制工艺的试验研究

TESTING Research on Process of Persimmon Cake by machine Processing Method

柿饼是黎城县特色土产之一。

Dried persimmon is one of the characteristic local products in Licheng .

主要经营产品有米粉、腐竹、柿饼、水果。

Mainly engaged Products there is rice , yuba , persimmon , fruit .

在中国，柿子晒干后被称作柿饼，是一种非常受欢迎的零食。

Dried persimmons are called Shibing in Chinese and are a popular treat .

影响柿饼保藏因素的研究

Studies on the Factors of Dried Persimmon Storage

影响柿饼保质期的因素及其措施

Effective Factors of Dried Persimmon Storage and the Measures to Prolong the Guarantee Period

柿饼贮藏工艺研究

Study on the Storage Technology of Dried Persimmon

我也用农场柿子做柿饼。

I did the same with mine .

对于福建省的农民来说，柿饼加工是他们生活中至关重要的一部分。

Persimmon production is a vital way of life for the villagers in Fujian province .

柿饼加工新工艺研究

Study on new technology of dring persimmon

柿饼的家庭制作工艺研究

Dried Persimmon Family Manufacture Craft Research

柿饼节毫无疑问是所有感官的飨宴。

Without a doubt , the Persimmon Festival is a feast for all of the senses .

分析了影响柿饼保质期的主要因素，并提出了延长柿饼保质期的措施。

Introduces the chief factors which affect the Guarantee period , put forward some measures to prolong it .

综述了柿子脱涩方法和柿饼加工的有关技术。

This text introduced that the methods of removing puckery for persimmon and the processing techniques of dried persimmon .

五井镇是传统的柿子生产基地，生产的柿饼以大、软、透、甜畅销海内外。

Wujing Town is a traditional persimmon production base with the persimmon being large , soft , ripe and sweet .

柿吸附与解吸等温线是指导干制柿饼及其产品贮藏的重要依据。

Sorption and desorption isotherms of persimmons are an important basis directing the dry-making of dried persimmons and the storage system .

其中有机酸的含量也为柿饼在酸性条件下出霜提供了理论依据。

There into the content of the organic acid also provides a theoretical basis for the process of persimmon icing under acidic conditions .

对柿饼在贮藏过程中的防霉变、防褐变方法进行了研究，并试验了将制作半干食品的技术应用于柿饼贮藏工艺中的可行性。

Experiment was aimed on studying the problems of mildewing and browning of dried persimmon during storage ; the feasibility of using IMF technique to produce dried persimmon was also studied .

通过本研究认为安溪油柿鲜果、包装袋验收及干制温度、揉捏、出霜和金属探测是柿饼生产中的关键控制点。

Through this research , the critical control point includes the acceptance of Anxi Persimmon and packing bag , drying temperature , knead and metal detecting in dried Anxi Persimmon producing .

本研究采用不同包装形式，对影响柿饼保藏的因素进行研究，结果表明影响柿饼保藏的因素主要是温度、湿度和柿饼的含水量。

This paper studied the factors of dried persimmon storage through different forms of package . The result showed that the temperature , humidity and water content of dried persimmon were important factors to influence the storage .