| 摘要: |
| 本文对我国南北朝《后魏·齐民要术》(贾思勰著)中的我国古代制曲和酿酒发酵技术进行了探讨,认为《齐民要术》中记述的制曲和酿酒发酵技术是对我国古代劳动人民认识和运用微生物知识的深刻总结,它对我国酿造和发酵技术起着承前启后的作用;并对我国近代微生物学、酿造学和工业发酵等学科产生了深远影响。作者试图通过《齐民要术》中我国早期曲类分类雏型思想原则及其对曲中微生物生长规律的认识的分析,论述我国古代制曲技术;对影响酿酒发酵过程中几个主要因素的调节控制和各发酵阶段直观判断标准等进行讨论,为发掘和研究我国古代酿酒发酵技术这一古老遗产提供参考。 |
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| On the Techniques of the Ancient Chinese Preparation of Leave,Alcoholic Beverage and Fermentation Recorded in ((Ch'i Min Yao Shu)) |
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| Abstract: |
| This paper probed into the techniques of the ancient Chinese prepartation of leaven,alcoholic berevage and fermentation recorded in((Later Wei Ch'i Min Yao Shu))-((Essential Ways for Living of the common people )by chnorthern of the common pepole)) by Chia Ssu-hsieh in Southern and Northern Dynasties (420-589 A.D) in China.The paper held that the techniques of the ancient Chinese preparation of leaven,alcoholic berevage and fermentation recorded in((Ch'i Min Yao Shu)) were the very profound summary of the understanding and application of microbial knowledge by the Ancient Chinese labouraing people.It might have very important role of ineriting the past and ushering in the future in the brewage ad fermentation in China.Also,it will be of far-reaching influence of the modern microbiology,brewage and industrial fermentation.The author of this paper tried to deal with the techniques of the ancient Chinese preparation of leaven through the analysis of the initial concept of the early classification of leaven in the Ancient China,and also discussed the regulation and control of several major factors affecting the process of fermentation and creteris of visual judgement in each fermentation stage so as to provide some references to explore and study the techniques of the ancient Chinese alcoholic berverage and fermentation-this old heredity of ancient Chinese techniques. |
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