柿果因其较高的营养价值,具有降血压、健胃、解酒等医用价值而深受人们的喜爱,但由于柿果并未完全成熟时含有大量的单宁,口感较涩,而妨碍人们直接食用。通常新鲜的柿果须通过脱涩处理,才能成为色香俱佳的食品,其脱涩方法有以下几种: Persimmon because of its high nutritional value, with lower blood pressure, stomach, hangover and other medical value and loved by the people, but because the persimmon fruit is not fully mature contains a lot of tannin, taste more astringent, and hinder People eat directly. Usually fresh persimmon must be treated by desiccation, in order to become a good color of the food, the method of deastringence are the following: