摘要
马奶酒在中国有着悠久历史。时至今日,历经两千多年的流传,马奶酒及其酿制技艺仍被内蒙古草原牧民所传承。本文根据史载文献记载以及现代科学实验结果的资料信息,在梳理马奶酒在中国古代流传情况的基础上,阐述了蒙元时期人们对马奶酒营养价值的感官认识及其现代实验所得的营养成分与食疗功效。虽然马奶酒在内蒙古地区有其独特的地位,对其酿制技艺与营养价值给予一定关注,但是受市场经济、生存环境以及生产生活方式等因素的影响,马奶酒的生存与发展现状仍面临诸多亟需解决的问题,还需社会各界人士继续给予帮助和支持。
Kumiss has a long history in China.Up to now,Kumiss and its brewing techniques have been well preserved by the herdsmen in Inner Mongolia after two thousand years.Based on historical documents and modern scientific research,the paper analyses the condition of Kumiss in ancient China and elaborates people’s awareness of the nutritional value of Kumiss in Meng Yuan Dynasty and its nutrients and diet therapy efficacy according to modern scientific research.Although it holds unique position in Inner Mongolia and relevant persons confirms its brewing techniques and nutritional value,Kumiss,due to market economy,living environment and the changes of production and lifestyles,still faces many problems remaining to be solved,which calls for the continuous help and support of people from all walks of life.
作者
王猛
王宇桐
Wang Meng;Wang Yutong
出处
《农业考古》
北大核心
2021年第3期193-197,共5页
Agricultural Archaeology
基金
内蒙古自治区高等学校科学研究项目“汉籍蒙古族饮食制作技艺文献辑注”(项目编号:NJSY19030)。
关键词
马奶酒
历史源流
营养价值
现状
Kumiss
historical origin
nutritional value
present condition
