《饮膳正要》中的乳类应用与分析  

Application and analysis of dairy products in Yinshan Zhengyao

作　　者：贺薇 张雪丹[1] 丁杰[1] 徐丽莉[1] 王丽慧[1] 宋欣阳[1] HE Wei;ZHANG Xuedan;DING Jie;XU Lili;WANG Lihui;SONG Xinyang(Shanghai University of Traditional Chinese Medicine,Shanghai 200120,China)

机构地区：[1]上海中医药大学,上海200120

出　　处：《中华中医药杂志》2024年第1期453-456,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家社会科学基金重大项目(N o.21&Z D332);2023年度上海中医药大学科技发展项目(冷门绝学类)(No.23LMIX03);上海市哲学社会科学规划课题(No.2020BTQ007)。

摘　　要：《饮膳正要》是元代的经典食疗书籍,书中所记乳类的使用颇具特色,既有乳类单品与衍生油类,亦有乳类制成的茶品如兰膏茶、枸杞茶、西番茶、酥签等,其多使用牛乳制品作为配料,以提升茶饮的奶香口感。《饮膳正要》中部分乳类制品具有鲜明的民族特色,丰富了我国传统药食文化。文章通过挖掘《饮膳正要》中所记乳类与加入乳类的茶品,分析其使用特点,发现《饮膳正要》中的乳类应用传承了中医学对乳的应用,具有自身饮品特色,并对后世产生了一定的影响。Yinshan Zhengyao is a classic food therapy book of the Yuan dynasty,and the use of milk in the book is quite distinctive,including single products of milk and derivative oils,as well as teas made of milk such as orchid tea,wolfberry tea,xifan tea and crispy stick,it often uses dairy products as ingredients to enhance the milk aroma and taste of tea drinks.Some dairy products in Yinshan Zhengyao have distinct ethnic characteristics,enriching Chinese traditional medicine and food culture.In this paper,by digging the milk and the tea products added to milk in Yinshan Zhengyao,analyzing the characteristics of their use,we found that the application of milk in the book inherited the application of milk in traditional Chinese medicine,with its own characteristics,and had a certain influence on later generations.

关 键 词：《饮膳正要》 乳类 茶 食疗 

分 类 号：R247.1[医药卫生—中医临床基础]