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我国人民很早就认识红曲霉的特征,并把它培植在稻米上,制成红曲.这是我们祖先利用真菌的一项重大发明,也是世界制曲史上的伟大贡献.古田红曲在明朝万历年间即有记载.到清代,人们对红曲的生产原料及生产工艺已有认识.乾隆十六年(一七五一年)的《古田县志》说:“红曲绛米蒸饭,聚而覆之,使温散而铺之,使凉浸诸水,欲其化而覆聚之、散之.奄以水欲其成,而覆聚之、散之.温凉得中而有丹色如味者,入药材佐染采.”古田红曲按其酿造时间、重量、色泽,分为库曲、轻曲、色曲、市曲四个品种.库曲外表暗红,入内略淡,供酿酒发酵,其色最美;
Our people have long known the characteristics of Monascus and cultivated it on rice and made it into a red song, which is a major invention made by our ancestors for the use of fungi and is also a great contribution to the history of the world’s kamiku. In the Qing Dynasty, people knew about the raw materials and the production process of the red yeast rice. “Gutian County” of the 16th year of Qianlong (1751) said: “Red rice purple rice steaming Rice, poly and cover it, so that the temperature and spread the shop, so that the cold soaked in water, and its desire to reunite, scattered it. And there is Dan color such as taste, into the medicine Zharan mining. ”Gutian Hongqu according to its brewing time, weight, color, divided into library music, light song, color song, city music four varieties. , Slightly into the light, for wine fermentation, the color of the most beautiful;