浆的历史演变与发展

The Evolment and Development of Syrup

浆是古代的主要饮料、滋补品和调味品。浆最初是以粮食为原料,经过自然发酵而产生的酸性白色饮料,后来发展成多种原料的桂浆、蔗浆、蜜浆、松浆、酪浆等各种浆。而茶饮的兴盛和白酒的引进,以及少数民族入主中原等因素,又使浆逐步消亡。在民族文化复兴的今天,浆作为一种酸性的植物型饮品,应该在当代食品和餐饮行业占据其应有的位置。

In ancient China, syrup is a major drink, tonic and condiment which was primarily made from cereals and fermented into a white color acid beverage, and later it has become multi-material based including laurel, sugarcane, honey, turps and cheese. The prosperity of tea beverage and the introduction of alcohol, and the involvement of minorities, have made syrup as a drink become perished. With the renaissance of ethnic culture, syrup as a vegetation beverage is supposed to hold a place.