从典籍看中国古代豆豉酿制工艺的发展  

Analysis of the Development of Chinese Ancient Fermented Soybean Brewing Technology from Ancient Books and Records

作　　者：王政军[1,2] 

机构地区：[1]青岛农业大学图书馆,山东青岛266109 [2]青岛农业大学齐民书院,山东青岛266109

出　　处：《中国调味品》2017年第11期154-158,共5页China Condiment

基　　金：2016年度山东省社科联人文社会科学课题(16-ZX-LT-02);2017年度山东省高等学校人文社科计划一般项目(J17RB235);青岛农业大学齐民书院2017年研究项目(QM201701)

摘　　要：豆豉在我国有着悠久的历史,早在战国时期便已有豆豉酿制技术,在西汉时期已经形成很大的生产规模,成为重要的商品。北魏贾思勰所著《齐民要术》中的"作豉法"是一种成熟的大规模淡豆豉酿制法。唐代豆豉的酿制发展到在豆料中加入盐、姜、椒等辅料,解决了素湿豆豉不易保存的问题。宋元时期,豆料中加入生面粉与麦麸改进了酿制工艺,辅料则已达到十种左右,丰富了豆豉的风味和色泽,形成了"金山寺豆豉"等知名品牌。明清时期基本继承了元代豆豉的酿制工艺,在以黑豆为原料的药用豆豉上有了一定的发展,并在清代出现了细菌型豆豉。Fermented soybean in China has a formed as early as the Warring States Period, long history, soybean brewing technology has been and it has formed a large scale of production in the Western Han Dynasty as an important commodity. The Qi Min Yao Shu written by Jia Sixie introduces that the ＂bean＂ is a mature large-scale light fermented soybean brewing method in the Northern Wei Dynasty. The development of ＂fermented soybean making method＂ fermented soybean in the Tang Dynasty is added with salt, ginger, pepper and other ingredients in the bean material, it solves the difficulty of plain wet-fermented soybean preservation. During the Song and Yuan Dynasties, with bean material mixed with raw flour and wheat bran brewing process＇s improvement, ingredients have reached about ten kinds, which has enriched the fermented soybean＇s flavor and color, ＂Jinshan Temple fermented soybean＂ and other well-known brands has been formed. In the Ming and Qing Dynasties, inherit Yuan Dynasty＇s basic brewing technology of fermented soybean, and it has made some progress in the medicinal fermented soybean with black beans as raw materials, and the emergence of bacterial fermented soybean is in the Qing Dynasty.

关 键 词：豆豉 《齐民要术》 酿制工艺 典籍 

分 类 号：TS201.1[轻工技术与工程—食品科学]