Definition of Persimmon Paint
Persimmon lacquer, also known as persimmon astringent, persimmon oil and persimmon gum, is a brown colored liquid made from the fermentation of persimmon fruit juice, which contains a large amount of tannins and has a characteristic odor due to the volatile organic acids produced during the fermentation process. Persimmon lacquer is defined as “the juice leached from crushed persimmons” in the Revised Chinese Lexicon. It is called “persimmon lacquer” because it can be applied on objects to prevent corrosion and protect them from moisture. In Zhong Hua Ben Cao, it is defined as follows: “Pluck the unripe fruit, pound it, put it in a jar, add clear water, stir it, and let it dry, remove the residue and leave the gelatinous liquid, which is called persimmon lacquer.
Raw materials for persimmon lacquer
Persimmon lacquer production basically uses only the fruit of the persimmon one In some regions, clear water is added during the production process. There are no clear restrictions or regulations on the types of persimmons used for making persimmon lacquer, and most of them are small, tannin-rich persimmons. The persimmons are picked in late summer and early autumn, before they are ripe.
The persimmon tree is a traditional economic crop in China, with a long history of cultivation and a wide range of cultivation areas throughout the country. Persimmon kernels have been unearthed at sites dating back 10,000 years, proving that the fruit was already collected and used in the wild, and by the Qin and Han dynasties there are records of its cultivation. This native and widespread crop has developed a series of uses in the course of the Chinese civilization, and the persimmon fruit can be used not only for direct consumption but also for making persimmon cakes and juice. Persimmon lacquer is one of the products that have been developed during the long history of persimmon cultivation
ingredients of Persimmon lacquer
Tannin： Tannins are a class of polyphenolic compounds characterized by a large number of phenolic hydroxyl groups in the molecule, which easily bind with proteins to form insoluble compounds. The source of the astringent taste of persimmons is persimmon tannin, which reacts with the proteins in saliva to paralyze the taste bud cells, resulting in the unique taste sensation of astringency. Persimmons contain more than 10 times the amount of tannins compared to other fruits, and are condensed tannins with a stronger nectar. Also, the tannins in persimmons are among the largest in molecular weight and therefore bind proteins more rapidly and strongly. Therefore, both China and Japan have been conducting research on persimmon tannin as an antidote to snake venom. Therefore, studies have been conducted in both China and Japan to extract high purity persimmon monensin to absorb the venomous proteins of snake venom by injection. Most of the properties of persimmon lacquer described in this article are based on the principle of reaction between tannins and proteins.
Volatile organic acids：During the alcoholic fermentation of persimmon lacquer, the sugars in the fruit are converted into volatile organic acids. According to the composition analysis in the book “Persimmon Astringency”, acetic acid accounts for more than 70% of the volatile organic acids in persimmon lacquer, as well as organic acids such as propionic acid, tyrosine and valerianic acid. Therefore, reducing the content of organic acids in fermented persimmon lacquer is an important way to reduce the odor of persimmon lacquer and to broaden its usability and applicability.
During the production of persimmon lacquer, volatile acids and water evaporation cause the formation of red-brown lacquer films insoluble in water and alcohol.
Laqueur ya Persimmon, pia inajulikana kama astringent ya persimmon, mafuta ya persimmon na gum ya persimmon, ni kioevu cha rangi ya kahawia kilichotengenezwa kutoka kwa chachu ya matunda ya persimmon, ambayo ina kiasi kikubwa cha tannins na harufu ya kipekee kutokana na asidi za kikaboni zinazotokana na mchakato wa chachu. Laque ya persimmon inafafanuliwa kama "juisi iliyopunguzwa kutoka kwa persimmon zilizopondwa" katika Lexicon ya Kichina iliyorekebishwa. Inaitwa "lack ya persimmon" kwa sababu inaweza kutumiwa kwenye vitu ili kuzuia kutu na kuzilinda kutokana na unyevu. "Zhong Hua Ben Cao, ""Kuchukua matunda unripe, pound, kuweka katika chupa, kuongeza maji safi, kuchochea, na kuacha kavu, kuondoa mabaki na kuondoka kioevu gelatinous, ambayo inaitwa persimmon lacquer.""" Kwa mfano, kwa ajili ya utengenezaji wa laque persimmon, ni muhimu kutumia matunda ya persimmon, ambayo ni muhimu kwa ajili ya utengenezaji wa laque persimmon. Hakuna vikwazo au kanuni za wazi juu ya aina ya persimmon kutumika kwa ajili ya kufanya persimmon lacquer, na wengi wao ni ndogo, tannin-tajiri persimmon. Mimea hiyo huchukuliwa mwishoni mwa majira ya kiangazi na mwanzoni mwa vuli, kabla ya kukomaa. Mti wa persimmon ni mazao ya kiuchumi ya jadi nchini China, na historia ndefu ya kilimo na maeneo mbalimbali ya kilimo nchini kote. Katika maeneo ya kale ya China, mbegu za persimmon zilipatikana miaka 10,000 iliyopita, na hivyo kuthibitisha kwamba matunda hayo yalikuwa yamekusanywa na kutumiwa katika mazingira ya asili, na katika enzi za Qin na Han kuna rekodi za kulima. Mti huu wa asili na uliosambazwa sana umesitawisha matumizi kadhaa katika kipindi cha ustaarabu wa Kichina, na matunda ya persimmon yanaweza kutumika sio tu kwa matumizi ya moja kwa moja lakini pia kwa kutengeneza keki za persimmon na juisi. Laki ya Persimmon ni moja ya bidhaa ambazo zimetengenezwa wakati wa historia ndefu ya kilimo cha Persimmon.Tannins ni darasa la misombo ya polyphenolic inayojulikana kwa idadi kubwa ya vikundi vya phenolic hydroxyl katika molekuli, ambayo huunganisha kwa urahisi na protini kuunda misombo isiyoweza kuyeyuka. Chanzo cha ladha ya astringent ya persimmon ni persimmon tannin, ambayo inashirikiana na protini katika mate kuharibu seli za ladha ya bud, na kusababisha ladha ya kipekee ya astringent. Persimmon ina tannins zaidi ya mara 10 kuliko matunda mengine, na ni tannins condensed na nectar nguvu. Pia, tannini zilizo katika persimmon ni miongoni mwa molekuli zenye uzito mkubwa zaidi na kwa hiyo huunganisha protini haraka zaidi na kwa nguvu zaidi. Kwa hiyo, China na Japani zimekuwa zikifanya utafiti kuhusu tannin ya persimmon kama dawa ya sumu ya nyoka. Kwa hiyo, utafiti umefanywa nchini China na Japan ili kutoa monensin ya persimmon ya usafi wa juu ili kunyonya protini zenye sumu za sumu ya nyoka kwa sindano. Sifa nyingi za rangi ya persimmon zilizoelezwa katika makala hii zinategemea kanuni ya mwitikio kati ya tannins na protini. Asidi za kikaboni zisizo na uchungu: Wakati wa chachu ya pombe ya persimmon, sukari katika matunda hubadilishwa kuwa asidi za kikaboni zisizo na uchungu. Kulingana na uchambuzi wa muundo katika kitabu cha Persimmon Astringency, asidi ya asidi inawakilisha zaidi ya 70% ya asidi za kikaboni zinazoonekana katika laque ya persimmon, pamoja na asidi za kikaboni kama asidi ya propionic, tyrosine na asidi ya valerianic. Kwa hiyo, kupunguza maudhui ya asidi ya kikaboni katika laque ya persimmon iliyopandwa ni njia muhimu ya kupunguza harufu ya laque ya persimmon na kupanua matumizi yake na matumizi. Wakati wa uzalishaji wa laque persimmon, asidi ya kuteleza na mvuke wa maji husababisha malezi ya filamu za laque nyekundu-kahawia zisizoweza kuyeyuka katika maji na pombe.