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双语推荐：柿子

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以河南周口柿子为原料，研究枸杞和柿子发酵，确定枸杞和柿子混合发酵操作要点。试验结果表明，50％柿子汁，1．0％酵母接种量和10％枸杞汁，所制得的果酒风味独特、营养丰富。
Based on He''nan Zhoukou persimmon as raw materials, the Chinese wolfberry and persimmon are mixed fermented. The result shows that 50% persimmon juice, 1.0% yeast and 10% wolfberry juice are determined to prepare a unique flavor and nutrient-rich wine.

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试验以柿子为原料,经固体发酵而制成柿子醋。柿子醋在生产与贮藏中存在着醋体颜色加深,返混等现象,为了提高酿造柿子醋的澄清度,减少柿子醋中沉淀物的含量,使用生产上常用的几种澄清剂对柿子醋澄清效果进行研究,结果表明,壳聚糖、PVPP、皂土对柿子醋的澄清均有不同程度的影响,其最优配方组合为:壳聚糖用量1.5g/L,PVPP用量1.2g/L,皂土用量0.5g/L。
In this experiment,persimmon is as raw material to make persimmon vinegar by solid fermentation.The persimmon vinegar would be turbid during its producing and reserving process.In order to improve the clarification degree of persimmon vinegar and reduce the content of sediment in persimmon vinegar,several kinds of persimmon vinegar clarificants are used to research the clarifica-tion effects.The results show that chitosan,PVPP,bentonite have different clarification effects on persimmon vinegar.The optimal formula combination is as follows:chitosan of 1 .5 g/L,PVPP of 1.2 g/L,bentonite of 0.5 g/L.

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研究了以柿子、苹果、山楂为原料制成复合果浆,采用单株酵母发酵酿造技术,对2株酵母菌株在复合果浆中的发酵性能进行测定,确定了1450酵母比较适合复合柿子酒的酿造。以该菌株为生产菌种,对发酵工艺进行优化实验,最佳发酵工艺条件为:温度为28℃、SO2添加量为80mg/L、果胶酶添加量0.6mL/L、接种量10%。通过正交试验优选出复合柿子酒原料的调配方案为:柿子、苹果、山楂用量比为7:3:1。以此酿造而成的柿子酒,酒体金黄,具有果香及酒香,口感协调。
This paper studied the process of making persimmon wine from the composite pulp of persimmon, apple, and hawthorn berries. To compare the fermentation properties, two strains of yeast were selected but tested individually during the fermentation and brewing process. The results show that the 1450 strain of yeast performs better for the brewing of persimmon. With this strain as the production yeast we carried out optimization experiments on the fermentation process and found the optimum fermentation conditions as followed:temperature 28℃, addition level of SO2 80mg/L, addition level of Pectinase 0.6ml/L, inoculum 10%. Optimized by orthogonal test we found the best formula or ratio of the raw materials for making the composite persimmon wine is 7:3:1 with persimmon, apple, and hawthorn in that order. The persimmon wine brewed with this process appears golden yellow in color, has fruit and wine fragrance, and tastes well.

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将柿子叶粉末作为水基钻井液添加剂，性能评价结果表明，柿子叶粉末具有较好的增粘降滤失作用；随着老化温度的升高，柿子叶粉末处理水基钻井液作用效果先增大再减小后又增大，柿子叶粉末在水基钻井液中降滤失作用逐渐减弱，150℃失去降滤失作用。线性膨胀率实验表明，柿子叶粉末水提取液对膨润土的水化膨胀有一定的抑制作用，优于4%氯化钾溶液。配伍性实验结果表明，25℃下，柿子叶粉末与改性淀粉、KD-03、PAM体系钻井液配伍均表现出较好的降粘作用，120℃时均表现出增粘作用，其中与PAM配伍能缓解PAM对粘土的絮凝作用，能更好地维持钻井液性能稳定，且有降滤失作用。
The powder of Persimmon leaf was used as water-based drilling fluid addictive, and the performance of drilling fluids with Persimmon leaf was evaluated. The results showed that Persimmon leaf performed good thick property and effect of reducing fluid loss, and as the treatment temperature increasing, apparent viscosity and plastic viscosity was firstly increased and then reduced, finally increased, the filtration reduction weaken, and losing fluid loss function was 150℃. The results of linear bentonite swelling experiment and mud ball experiment presented that water extract of Persimmon leaf could inhibit hydration and swelling of clay along with the concentration, excelled to that of 4%(w) KCl solution. The results of compatibility with common drilling fluid additives showed that, at 25℃Persimmon leaf could reduce viscosity of modified starch, KD-03 and PAM drilling fluids;at 120℃the viscosity increased, meanwhile the PAM of flocculation was weaken, leading to be stable f

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分别采用明胶、单宁、 PVPP和皂土对柿子果酒进行澄清处理，其后选取对柿子果酒澄清效果较为明显的明胶、单宁、 PVPP做正交试验，结果表明采用0.5 g/L的明胶、0.125 g/L的单宁和40 g/L的PVPP共同对柿子果酒澄清，效果较好，且澄清以后果酒透亮、颜色和风味均佳。
The effect on different clarifiers clarify persimmon wine is studied and the technological parameters formula of persimmon wine in terms of perpendicular test is obtained. The result indicates that the co-clarifier of 0.5 g/L gelatin, 0.125 g/L tannin and 40 g/L PVPP may improve the transparent rate of the wine, and the wine is clear and has good color and flavor.

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结合陕西省丰富的林果资源，开展柿子皮提取物在油田采出水处理中的应用研究。分别采用水和乙醇对柿子皮进行提取，分别考察了提取物作为缓蚀剂和杀菌剂的作用效能。结果表明，柿子皮的水提物和醇提物有一定的缓蚀作用，水提物的作用效能略好于醇提物；另外，柿子皮水提物对硫酸盐还原菌（SRB）有较好的杀菌作用，而对于腐生菌（TGB）和铁细菌（FB）则仅有较弱的杀菌作用，醇提物杀菌作用弱。
Application of persimmon husk extraction in the treatment of oilfield produced wa-ter was carried out based on the abundant fruits resources of Shannxi province .Persimmon husk was extracted with water and ethanol ,and the extractions were screened as corrosion and bacteria inhibitors .The results showed that the both extractions are effective for corrosion inhibiting ,and the extraction of water is more potent than that of ethanol .The extraction of water is active a-gainst sulfate reducing bacteria (SRB) ,but inefficient against iron bacteria (IB) and total general bacteria (TGB) ,while the extraction of ethanol is inefficient against the three oil field micro-or-ganisms .

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将柿子皮粉末作为水基钻井液添加剂,其性能评价结果表明,柿子皮粉末具有较好的降滤失作用;随着老化温度的升高,柿子皮粉末处理水基钻井液黏度先增大再降低后又增大,柿子皮粉末在水基钻井液中降滤失作用逐渐减弱,大于150℃后失去降滤失作用;线性膨胀率实验和泥球实验表明,柿子皮粉末水提取液对膨润土的水化膨胀有一定的抑制作用,优于4%(w)KCl溶液;配伍性实验结果表明,随着老化处理温度的升高,柿子皮粉末与改性淀粉体系钻井液配伍表现出增黏和较好的降滤失作用,与聚丙烯酰胺体系钻井液配伍效果不佳,尤其在120℃处理后黏度骤降(从30.0mPa·s降到4.0mPa·s),且失去降滤失作用。
The powder of persimmon peel was used as water-based drilling fluid addictive ,and the performance of it was evaluated .The results showed that persimmon peel performed a great effect of reducing fluid loss ,and with the treatment temperature increasing ,apparent viscosity and plastic viscosity was firstly increased ,then reduced ,and finally increased ,the filtration re-duction weakened and invalided above 150 ℃ .The results of linear bentonite swelling experiment and mud ball experiment presented that water extract of persimmon peel can inhibit hydration and swelling of clay along with the concentration ,excelled to that of 4% (wt) KCl solution .The results of compatibility with common drilling fluid additives showed that the viscosity and filtra-tion reduction increase along with the treatment temperature increasing companying with modi-fied starch ,while the compatibility with polyacrylamide is poor ,especially ,the viscosity drops suddenly (from 30 .0 mPa · s to 4 .0 m

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柿子醋在贮藏期间极易出现褐变和浑浊沉淀现象,严重影响其食用品质和商品价值。采用分光光度法研究4,12℃和25℃(常温对照)贮藏温度对柿子醋贮藏期间褐变和返浊相关参数的影响,结果表明:和25℃贮藏条件相比,4℃和12℃均能明显抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性,减少总色差值ΔE增加,从而降低褐变度;同时,4℃贮藏温度明显降低柿子醋透光率下降,贮藏30天后,透光率可达78.6%。柿子醋在贮藏期间pH值变化较小,其在25,12,4℃贮藏条件下分别增加了1.5%,1.1%和0.8%。
The persimmon vinegar is prone to browning and produce muddy and precipitate during storage,which seriously affects its quality and commercial value.This study investigates the effects of storage temperatures of 4,12,25 ℃ (normal temperature control)on browning and turbidity of per-simmon vinegar during 30 days''storage period.The results show that compared with the storage con-dition of 25,4,12 ℃storage temperatures obviously inhibit polyphenoloxidase and peroxidase activity and reduce the increase of color differenceΔE value,thereby reducing the browning degree.Moreo-ver,4 ℃ storage temperature results in 78.6% transmittance rate,which is higher than the control group after 30 days''storage.The pH value of persimmon vinegar increases little regardless of treat-ments,increasing by 1.5%,1.1% and 0.8% at 25,12,4 ℃ storage temperatures respectively.

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将柿子皮作为生物吸附剂和还原剂应用于污水处理,试图开发一条生物质废弃物利用和污水治理相结合的新途径。试验探讨了投加量、Cr(Ⅵ)初始浓度、反应时间、溶液pH值等因素对水中Cr(Ⅵ)去除效果的影响。结果表明,柿子皮对水中Cr(Ⅵ)的吸附符合Langmuir等温方程,最大吸附量为476.2mg/g,大于其它生物质;柿子皮对废水中Cr(Ⅵ)的去除机制包括吸附和还原两个过程,酸性条件下效果较好。
In order to develop a new way of combining the utilization of biomass wastes and the sewage treatment, persimmon peel was used as adsorbent and reductant for the treatment of pollutant in water. Effect factors on the removal of Cr(Ⅵ) were investigated, such as dosage of persimmon peel, initial concentration of Cr(Ⅵ), reaction time and pH of solution. Results showed that adsorption of Cr(Ⅵ) in aqueous solutions by the persimmon peel followed Langmuir isotherms. Maximum adsorption capacity was 476.2 mg/g which was higher than other biomass adsorption. The process of Cr(Ⅵ) removal contain adsorption and reduction. Higher removal of Cr (Ⅵ) was achieved at the acid solution. The major mechanism was reduction when solution was in acid condition.

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试验以柿子为基料，对l株枯草芽胞杆菌的发酵培养基进行了优化。结果表明，成熟柿子匀浆100g/L、大豆粉20g/L，接种量5％，37℃培养24h，活茵数可达4．7×1010cfu／mL。
Persimmon was selected as base material to optimize the fermentative medium of one strain of Bacillus subtilis. The results showed that the viable bacteria number was up to 4.7 ×1010 cfu/mL when the culture medium contained ripe persimmon homogenate 100 g/L, 20 g/L soybean meal, 5%inoculum amount after culture for 24 hours at the temperature of 37℃.

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