对《齐民要术》中食醋酿造的再认识  

Further comprehensions for vinegar brewing in Ancient Book‘Qimin Yaoshu'

作　　者：王玮[1,2] 张宝善[1,2] 李亚武[1,2] 魏冉[1,2] 李艺伟[1,2] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]陕西省果蔬深加工技术研究中心,陕西西安710062

出　　处：《中国酿造》2013年第8期163-166,共4页China Brewing

基　　金：科技部农业成果推广项目(2011GB23600017);西安市工业攻关项目(CYX1129)

摘　　要：《齐民要术》是我国最早最完整的一部农业生产技术著作,书中将"作酢法"独立成章,一共叙述了二十四种酿醋方法,是我国古代劳动人民探索和实践的珍贵结晶。通过从曲、原料、工艺方法以及"醋衣"入手,结合微生物学、发酵理论知识对《齐民要术》中的酿醋技术进行分析和总结,并从现代酿造技术角度上,对其原理与科学性再认识。‘ Qimin Yaoshu＇ is an ancient book, which completely wrote about agricultural production technology in ancient China. 24 vinegar making methods were summarized in a independent chapter in the book. By combining microbiology and fermentation theory, this essay was analyzed and summarized the vinegar brewing technology in ＇Qimin Yaoshu＇ through several aspects, such as saccharifying agent, ingredient, process, methods and vinegar membrane, respectively. While, further comprehensions for the science in ＇ Qimin Yaoshu＇ were got from the perspective of modem fer- mentation technology.

关 键 词：《齐民要术》 做酢法 酿醋工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]