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柿为我国原产,年产量约43万吨,以黄河流域的陕西、山西、河南、山东五省栽培最多,约占全国总产量的70-80%.成熟柿果含糖量高、质软、皮薄、果汁多,极不耐贮运,且成熟期正值三秋大忙季节,致使柿果不能及时采收和加工,霉烂损失颇大.而柿饼加工多靠太阳晒制,费工费时,若遇阴雨,损失更大,这对柿子的生产和发展影响很大.如1975年,山东邹平县西董公社产柿果300-400万斤,由于腐烂造成损失竟达100万斤(还不包括制作柿饼的损失).如将其加工成柿子发酵酒,既节约了酿酒用粮,又增加了社队集体经济
Persimmon is a native product of our country with an annual output of about 430,000 tons, most cultivated in the five provinces of Shaanxi, Shanxi, Henan and Shandong in the Yellow River basin, accounting for about 70-80% of the total output of the country. , Thin skin, fruit juices, very intolerant storage and transportation, and the maturity period is the busy autumn season, resulting in persimmon fruit can not be timely harvesting and processing, rotten loss is quite large.While the persimmon processing rely on the sun drying, time-consuming work, In case of rainy weather, the loss is greater, which has a great impact on the production and development of persimmon .As 1975, Zouping County, Shandong Zongping County persimmon 300-400 kg, due to decay caused losses of up to 1 million kg (not yet Including the production of dried persimmons loss.) If processed into persimmon fermented wine, not only saves the wine used for food, but also increased the collective social and social teams