《齐民要术》中农产品加工的研究

发布时间：2018-04-18 09:33

本文选题：齐民要术 + 农产品　；参考：《南京农业大学》2004年博士论文

【摘要】：《齐民要术》是我国现存最早最完整的一部大型综合性农书，是我国古代农书中最有影响的一部，并且也是世界上最早、最有系统的农学名著之一。贾思勰将农产品加工列为该书的主要Qg容之一，除广泛搜集、整理农产品加工技术方法之外，还亲自实践，不断创新。因此，《齐民要术》是一部内容丰富具体，资料真实可靠，全面系统的反映当时农产品加工状况的文献。本文在阐述魏晋南北朝时期的社会、经济状况以及农产品生产与消费等相关情形下，以农产品加工技术为主线，按粮食作物、蔬菜果品、畜禽水产三大类进行细致的分析与研究。首先对粮食作物的初加工、精加工和主、副食的不同加工方法予以全面梳理；然后对蔬菜果品的干制、腌制及果脯、蜜饯生产技术进行研究；再就畜禽水产品的加工、烹制工艺作系统探究；最后，对利用酶及微生物生产酱、醋、豉、糖、酒、浆、酪的农产品深加工发酵技术进行深入研讨。本文对《齐民要术》农产品加工的研究是在系统搜集史料的基础上，全面论述对农产品的开发利用状况，揭示加工工艺手段和技术成就，并进行定量分析，运用现代农产品加工原理，利用笔者掌握的食品科学、微生物学等方面的知识，作出较为深入的分析和评价。粮食加工部分主要论及粮食的脱皮脱壳、稻粟米粒的精制、麦类的制粉以及各种饭、粥、饼(面条、蒸饼、烤饼、糕)、糗(干粮)、粽的加工方法。首先从加工工具入手，讨论从臼、碓、磨、碾的特点及其在粮食加工中的作用予以阐述，这些工具与筛罗等配合使用，已经可以加工很精白的米、面；其次，着眼加工动力，分析杵臼、足踏碓以及畜力、水力碓、磨的使用情形，指出：畜力、水力等动力的加入，不但逐渐将人力从繁重的粮食加工中解放出来，而且提高了加工效率与加工质量。但水力、畜力工具的使用均需要一定条件，相比较而言，应用杠杆原理可减省人力的工具，如足踏碓的使用更具有普遍意义。因此，动力的改变、机具的革新，对粮食加工技术的影响是巨大的，这种影响一直持续到近代轧米机与磨粉机的传入。加工硬件的变革，必然带动以米、面为原料的食品生产极大变化。表现在面食品种大增，加工技术多样。《齐民要术》中记载了烘烤、油炸、水煮三大类，共15种有名称的饼(包括面条)。研究可知，魏晋南北朝时期，人们已经掌握面酵法，即用酵母来发面加工馒头之类的糕点；认识到温度对酵母活力的影响，并使用酒、白米粥等物助发酵；运用专门的技术预先生产“饼酵”，以便发面。这说明，当时发面技术相当成熟。面点加工从使用不发酵的死面到发酵的发面，使面食变得更加容易消化、具有更佳的口感，是面食加工技术史上的一次巨大飞跃。由于发面具有更好的韧性，因此更适合进行各种加工，所以，面酵法的影响相当深远.此外，，专用的烤炉一一胡饼炉已用于糕饼生产，动物油脂用于炸制各种小吃，并且出现了用稻米饭捣烂、作丸、油炸、裹糖这样复杂工艺的糕点一一白茧糖(因形似白色蚕茧得名).说明魏晋南北朝时期的粮食加工已不局限于满足人们吃饱的要求，而是向品种、花色多样，色、香、味俱全的纵深发展. 蔬菜果品加工内容丰富，各种加工方法有数十种.首先，蔬莱加工技术有干制、腌渍、酱制等多类，其中，蔬莱腌制称为“作范”，分为发酵与不发酵两类，不发酵加盐腌制称为“咸范法”，就是利用食盐的渗透压使蔬菜细胞脱水，同时使蔬菜获得咸味，其特点是能保持蔬菜绿色，供于冬季缺少新鲜蔬菜之时，因其简便实用居于作范法首篇;发酵腌制的方法很多，既有加盐发酵，也有不加盐发酵，前者如“咸范法”中菱普、蜀芥的再发酵，后者如“淡范法”，更多的则是低盐发酵。利用微生物中的乳酸菌进行发酵，既可抑制杂菌生长，又可使腌制蔬菜获得酸香之味.但因为乳酸菌在盐浓度高时会受到抑制，所以，低盐发酵成为魏晋南北朝时期蔬菜腌制加工的特色.这既是加工的需要，也符合当时人们口味. 在作范的各种发酵工艺中，已经能够通过控制生产过程中的盐度、酸度、温度等来保证成品质量.当时蔬菜加工中干制、昔制技术相对单调，干制技术主要是利用自然脱水，而昔制也只是将少数瓜类蔬菜沉于普中.不过，昔制技术的出现，为今后的酱掩菜的发展拓展了崭新的空间.其次，果品加工包括千制、果沙、以及果脯、蜜饯的生产，其中干制技术包括自然脱水与人工脱水两种，出现了以“火焙令干者”，以及熏干的新技术，这是果品加工技术的一大进步.在葡萄干加工中则是利用蜂蜜、油脂预煮，使果品产生生理脱水，是一种先进的果脯、蜜饯生产技术.除了单纯硒干外，还通过将果品盐腌、蜜渍或用灰汁浸泡达到防腐、增味目的.果沙生产技术有水煮取沙、酒泡取沙，也有直接将干果磨捣成粉的做法，此类技术大约受米麦类粉状干粮生产的启发，在魏晋南北朝时期首次出现.另外，果品腌制技术无多少创新，但出现了果醋的生产技术，现在仍然在一些地区使用. 畜禽水产加工技术较前代有长足发展，这主要由于民族融合、人员交流以及农牧生产发展提供了物质、技术基础.畜禽水产品加工方法有几十种，技术相当成熟，创新程度很高，在加工理念上也有发展.干制技术先进，主要
[Abstract]:It is one of the earliest and most complete agricultural books in our country . It is one of the earliest and most systematic agricultural sciences in our country . Jia Sixie has listed the agricultural products as one of the most important agricultural sciences in the world . Jia Sixie has listed the agricultural products as one of the main Qg volumes of the book .

In this paper , in the light of the social , economic situation and the production and consumption of agricultural products in the period of Wei - Jin and Southern - North Dynasties , the paper analyses and studies the three types of food crops , vegetables and fruits and aquatic products of livestock and poultry .
Then the dry , pickling and preserved fruit and fruit production techniques of the vegetable fruits were studied .
then the processing and cooking process of the aquatic products of the livestock and poultry is systematically explored ;
In the end , the deep processing and fermentation technology of agricultural products using enzyme and microbial production sauce , vinegar , fermented soya bean , sugar , wine , pulp and cheese is studied .

This paper deals with the processing methods of grain husk , rice millet , wheat flour , rice , porridge , cake ( noodle , steamed cake , cake , cake ) , food ( dry grain ) and glutinous rice dumpling .
It is pointed out that the use of power , such as animal power , hydraulic and so on , can not only liberate the manpower from the heavy food processing , but also improve the processing efficiency and the processing quality .
The effect of temperature on the vitality of yeast was realized , and wine and white rice porridge were used to help ferment ;
A special technique is used to produce " cake yeast " in advance so as to face . This indicates that the dough processing technique was quite mature at that time . Surface processing was a great leap from the use of non - fermented dead noodles to the fermented dough , making pasta more digestible and better mouthfeel , a great leap in the history of pasta processing technology .

The effect of the fermentation is far - reaching . In addition , a dedicated oven , one - to - one , has been used for cake production , animal fat and fat .

is used for frying various snacks , and has the complex processes of mashing rice , making pill , frying , and wrapping sugar .

The pastry is white cocoon candy ( named as white silkworm cocoon name ) . It indicates that the grain processing in Wei - Jin and Southern - North Dynasties

The invention is not limited to the requirement to satisfy people ' s eating and clothing , but to varieties , colors , colors , fragrance and taste .

Development .

The vegetable fruits are rich in processing content , and dozens of processing methods are available . First , the vegetable and lime processing technology is dry .

The preparation method comprises the following steps of : preparing a plurality of foods such as pickling , bean sauce and the like , wherein the vegetable and lypickling is referred to as " normal " and is divided into two types of fermentation and non - fermentation ,

The non - fermented addition of salt is called the " Salty Law " , which means that the osmotic pressure of the salt is utilized to dehydrate the vegetable cell ,

The vegetable is salty , and is characterized in that the vegetable can be kept green , and when the vegetables are absent in winter ,

The method is simple and practical , and the method is simple and practical , and the method is simple and practical , and the method has many methods , not only the salt fermentation is carried out , but also the salt is not added .

The former is the refermentation of Trapp and Shu - mustard in the Salt Fan Act , which is , for example , the " Light Fan Act " , and more

Low salt fermentation . Using lactic acid bacteria in microorganism to ferment , not only can inhibit the growth of the bacteria , but also can make the pickled vegetable

The food has an acid flavor . However , since the lactic acid bacteria are suppressed when the salt concentration is high , the low - salt fermentation becomes

During the period of Wei - Jin and Southern - Northern Dynasties , the characteristics of vegetable pickling were studied . This was not only the need of processing , but also the taste of vegetables at the time .

In the various fermentation processes of the invention , it has been possible to control the salinity , acidity , temperature , etc . in the production process

The quality of finished products is guaranteed . At the time vegetable processing is dry , the technique is relatively monotonous , and the drying technology is mainly profit .

natural dehydration is used , and a few melon - like vegetables are also precipitated in general , however , the appearance of the technology of the invention ,

A new space is developed for the development of sauce mask in the future . Secondly , the fruit processing includes thousand , fruit and sand , so as to

and the production of preserved fruit and preserved fruit , wherein the dry technology comprises two types of natural dehydration and artificial dehydration , It ' s a great improvement in fruit processing technology . It ' s a great improvement in fruit processing technology .

In the traditional Chinese medicine , honey and fat are used for pre - boiling , so that the fruit product is subjected to physiological dehydration , and is an advanced preserved fruit and preserved fruit raw material .

In addition to the simple selenium drying , the fruit salt is pickled , honeydew or soaked with ash juice to achieve anti - corrosion ,

The fruit and sand production technology has the following steps of : decocting and taking sand in water , taking sand in wine , and directly grinding the dried fruit into powder ,

This kind of technology is about to be inspired by the powdery dry grain production of rice and wheat , the first appearance in the Wei and Jin Dynasties in the Southern and Northern Dynasties .

There is little innovation in fruit pickling technology , but the production technology of fruit vinegar is still in use in some areas .

The aquatic product processing technology of the livestock and poultry has a long history compared with the previous generation , which is mainly due to the national integration and the exchange of personnel and

The production and development of livestock and poultry has provided a material and technical basis . There are dozens of methods for processing livestock and poultry aquatic products .

maturity , high degree of innovation , and development in the processing concept .

【学位授予单位】：南京农业大学
【学位级别】：博士
【学位授予年份】：2004
【分类号】：F329;K235

【引证文献】