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麦芽是一种优良的消化剂,有很强的糖化作用。远在我国古代就有用麦芽做飴糖的先进經驗。李时珍说:“飴糖用麦蘖或谷芽同諸米熬煎而成……,谷麦諸蘖,皆水浸脹,候生芽,曝干,去鬚,取其中米,炒研麵用,其功皆主消导,”名医別录並称麦芽的功用是消食和中”,足记我国古代不仅掌握了人工培育麦芽的科学知识,而且很早就应用到医疗方面。大量人工培育麦芽的方法很多;一般是取大麦或
Malt is an excellent digestive agent with strong saccharification. Far from ancient China, we used malt to make advanced experience of caramel. Li Shizhen said: “The sugar is made from wheat bran or grain buds and Zhumichao....., and the grain is boiled, the buds are left, the dried buds are exposed, the whiskers are removed, and the rice is used for stir-fried noodles. All work is led by the master, “The famous doctor does not record and say that malt’s function is to eliminate food and middle”, but in my mind ancient China not only mastered the scientific knowledge of artificial cultivation of malt, but also applied to medical treatment very early. A large number of methods of artificially cultivate malt A lot; usually take barley or