本文選題：齊民要術(shù) + 農(nóng)產(chǎn)品��； 參考：《南京農(nóng)業(yè)大學(xué)》2004年博士論文

【摘要】：《齊民要術(shù)》是我國現(xiàn)存最早最完整的一部大型綜合性農(nóng)書，是我國古代農(nóng)書中最有影響的一部，并且也是世界上最早、最有系統(tǒng)的農(nóng)學(xué)名著之一。賈思勰將農(nóng)產(chǎn)品加工列為該書的主要Qg容之一，除廣泛搜集、整理農(nóng)產(chǎn)品加工技術(shù)方法之外，還親自實踐，不斷創(chuàng)新。因此，《齊民要術(shù)》是一部內(nèi)容豐富具體，資料真實可靠，全面系統(tǒng)的反映當(dāng)時農(nóng)產(chǎn)品加工狀況的文獻。 本文在闡述魏晉南北朝時期的社會、經(jīng)濟狀況以及農(nóng)產(chǎn)品生產(chǎn)與消費等相關(guān)情形下，以農(nóng)產(chǎn)品加工技術(shù)為主線，按糧食作物、蔬菜果品、畜禽水產(chǎn)三大類進行細(xì)致的分析與研究。首先對糧食作物的初加工、精加工和主、副食的不同加工方法予以全面梳理；然后對蔬菜果品的干制、腌制及果脯、蜜餞生產(chǎn)技術(shù)進行研究；再就畜禽水產(chǎn)品的加工、烹制工藝作系統(tǒng)探究；最后，對利用酶及微生物生產(chǎn)醬、醋、豉、糖、酒、漿、酪的農(nóng)產(chǎn)品深加工發(fā)酵技術(shù)進行深入研討。本文對《齊民要術(shù)》農(nóng)產(chǎn)品加工的研究是在系統(tǒng)搜集史料的基礎(chǔ)上，全面論述對農(nóng)產(chǎn)品的開發(fā)利用狀況，揭示加工工藝手段和技術(shù)成就，并進行定量分析，運用現(xiàn)代農(nóng)產(chǎn)品加工原理，利用筆者掌握的食品科學(xué)、微生物學(xué)等方面的知識，作出較為深入的分析和評價。 糧食加工部分主要論及糧食的脫皮脫殼、稻粟米粒的精制、麥類的制粉以及各種飯、粥、餅(面條、蒸餅、烤餅、糕)、糗(干糧)、粽的加工方法。首先從加工工具入手，討論從臼、碓、磨、碾的特點及其在糧食加工中的作用予以闡述，這些工具與篩羅等配合使用，已經(jīng)可以加工很精白的米、面；其次，著眼加工動力，分析杵臼、足踏碓以及畜力、水力碓、磨的使用情形，指出：畜力、水力等動力的加入，不但逐漸將人力從繁重的糧食加工中解放出來，而且提高了加工效率與加工質(zhì)量。但水力、畜力工具的使用均需要一定條件，相比較而言，應(yīng)用杠桿原理可減省人力的工具，如足踏碓的使用更具有普遍意義。因此，動力的改變、機具的革新，對糧食加工技術(shù)的影響是巨大的，這種影響一直持續(xù)到近代軋米機與磨粉機的傳入。加工硬件的變革，必然帶動以米、面為原料的食品生產(chǎn)極大變化。表現(xiàn)在面食品種大增，加工技術(shù)多樣�！洱R民要術(shù)》中記載了烘烤、油炸、水煮三大類，共15種有名稱的餅(包括面條)。研究可知，魏晉南北朝時期，人們已經(jīng)掌握面酵法，即用酵母來發(fā)面加工饅頭之類的糕點；認(rèn)識到溫度對酵母活力的影響，并使用酒、白米粥等物助發(fā)酵；運用專門的技術(shù)預(yù)先生產(chǎn)“餅酵”，以便發(fā)面。這說明，當(dāng)時發(fā)面技術(shù)相當(dāng)成熟。面點加工從使用不發(fā)酵的死面到發(fā)酵的發(fā)面，使面食變得更加容易消化、具有更佳的口感，是面食加工技術(shù)史上的一次巨大飛躍。由于發(fā)面具有更好的韌性，因此更適合進行各種加工，所以，面 酵法的影響相當(dāng)深遠(yuǎn).此外，，專用的烤爐一一胡餅爐已用于糕餅生產(chǎn)，動物油脂 用于炸制各種小吃，并且出現(xiàn)了用稻米飯搗爛、作丸、油炸、裹糖這樣復(fù)雜工藝 的糕點一一白繭糖(因形似白色蠶繭得名).說明魏晉南北朝時期的糧食加工已 不局限于滿足人們吃飽的要求，而是向品種、花色多樣，色、香、味俱全的縱深 發(fā)展. 蔬菜果品加工內(nèi)容豐富，各種加工方法有數(shù)十種.首先，蔬萊加工技術(shù)有干 制、腌漬、醬制等多類，其中，蔬萊腌制稱為“作范”，分為發(fā)酵與不發(fā)酵兩類， 不發(fā)酵加鹽腌制稱為“咸范法”，就是利用食鹽的滲透壓使蔬菜細(xì)胞脫水，同時 使蔬菜獲得咸味，其特點是能保持蔬菜綠色，供于冬季缺少新鮮蔬菜之時，因其 簡便實用居于作范法首篇;發(fā)酵腌制的方法很多，既有加鹽發(fā)酵，也有不加鹽發(fā) 酵，前者如“咸范法”中菱普、蜀芥的再發(fā)酵，后者如“淡范法”，更多的則是 低鹽發(fā)酵。利用微生物中的乳酸菌進行發(fā)酵，既可抑制雜菌生長，又可使腌制蔬 菜獲得酸香之味.但因為乳酸菌在鹽濃度高時會受到抑制，所以，低鹽發(fā)酵成為 魏晉南北朝時期蔬菜腌制加工的特色.這既是加工的需要，也符合當(dāng)時人們口味. 在作范的各種發(fā)酵工藝中，已經(jīng)能夠通過控制生產(chǎn)過程中的鹽度、酸度、溫度等 來保證成品質(zhì)量.當(dāng)時蔬菜加工中干制、昔制技術(shù)相對單調(diào)，干制技術(shù)主要是利 用自然脫水，而昔制也只是將少數(shù)瓜類蔬菜沉于普中.不過，昔制技術(shù)的出現(xiàn)， 為今后的醬掩菜的發(fā)展拓展了嶄新的空間.其次，果品加工包括千制、果沙、以 及果脯、蜜餞的生產(chǎn)，其中干制技術(shù)包括自然脫水與人工脫水兩種，出現(xiàn)了以“火 焙令干者”，以及熏干的新技術(shù)，這是果品加工技術(shù)的一大進步.在葡萄干加工 中則是利用蜂蜜、油脂預(yù)煮，使果品產(chǎn)生生理脫水，是一種先進的果脯、蜜餞生 產(chǎn)技術(shù).除了單純硒干外，還通過將果品鹽腌、蜜漬或用灰汁浸泡達到防腐、增 味目的.果沙生產(chǎn)技術(shù)有水煮取沙、酒泡取沙，也有直接將干果磨搗成粉的做法， 此類技術(shù)大約受米麥類粉狀干糧生產(chǎn)的啟發(fā)，在魏晉南北朝時期首次出現(xiàn).另外， 果品腌制技術(shù)無多少創(chuàng)新，但出現(xiàn)了果醋的生產(chǎn)技術(shù)，現(xiàn)在仍然在一些地區(qū)使用. 畜禽水產(chǎn)加工技術(shù)較前代有長足發(fā)展，這主要由于民族融合、人員交流以及 農(nóng)牧生產(chǎn)發(fā)展提供了物質(zhì)、技術(shù)基礎(chǔ).畜禽水產(chǎn)品加工方法有幾十種，技術(shù)相當(dāng) 成熟，創(chuàng)新程度很高，在加工理念上也有發(fā)展.干制技術(shù)先進，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 .

【學(xué)位授予單位】：南京農(nóng)業(yè)大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2004
【分類號】：F329;K235

【引證文獻】

相關(guān)期刊論文 前2條

1 蘇永霞;;從《全唐詩》看唐代漁業(yè)[J];農(nóng)業(yè)考古;2010年04期

2 張鳳;;漢代的炙與炙爐[J];四川文物;2011年02期

相關(guān)博士學(xué)位論文 前1條

1 熊帝兵;中國古代農(nóng)家文化研究[D];南京農(nóng)業(yè)大學(xué);2010年

相關(guān)碩士學(xué)位論文 前6條

1 惠媛;唐代北方羊肉飲食探微[D];陜西師范大學(xué);2011年

2 李朋華;河北省蔬菜加工業(yè)發(fā)展問題與對策研究[D];河北農(nóng)業(yè)大學(xué);2012年

3 李望;廣式臘腸酸價影響因素的研究[D];暨南大學(xué);2006年

4 詹磊;蜂膠對廣式臘腸氧化安全性的影響[D];暨南大學(xué);2010年

5 劉維鋒;古代齊魯?shù)貐^(qū)飲食文化研究[D];山東師范大學(xué);2010年

6 龍昊;運用柵欄技術(shù)優(yōu)化中式臘腸加工工藝的研究[D];湖南農(nóng)業(yè)大學(xué);2012年

本文編號：1767799