注视其他发酵食品和饮料

注视其他发酵食品和饮料

A look at other fermented food and drink

注视其他发酵食品和饮料

从我们亲爱的加拿大朋友Colleen Allen随后以“亲密和个人”的名义给我们的某些其他发酵食品和饮料（部分是从G黱ther W. Frank的饮料叙述）。

And from our dear friend Colleen Allen in comes the following that gets us "up close and personal" with some other fermented foods and beverages. (Partly the description of the beverages is from G黱ther W. Frank).

Fermentation is the chemical breaking down of organic substances, such as the tea and sugar used in the production of Kombucha Tea by microscopic fungi called yeast. These microorganisms convert sugar into alcohol and carbon dioxide (C02) in the absence of oxygen. Other microorganisms can convert alcohol into acetic acid.

The several factors required for healthy fermentation are:

发酵是有机物质化学破坏，如茶和糖通过显微镜看见的菌叫酵母用于康普茶的生产。这些微生物在氧缺乏情况下把糖转换成乙醇和二氧化碳（C02）。其他微生物能把乙醇转换成醋酸。

糖

糖是酵母为了它的活存所需要的基本食物。酵母消耗糖和把它转换成乙醇和二氧化碳。有几种糖可被酵母利用：单糖如葡萄糖和果糖能够容易被酵母消化，及麦芽糖和蔗糖（12碳糖），大分子如糊精和淀粉不能被酵母所利用。

Sugar

Sugar is the basic food needed by yeast in order for it to survive. Yeast consumes the sugar and converts it to alcohol and carbon dioxide. Several kinds of sugar are usable by yeast: Simple sugars such as glucose and fructose can be easily digested by yeast as well as maltose and sucrose(a 12 carbon sugar), larger molecules such as dextrins and starch are not usable by yeast.

Oxygen

In order for fermentation to get a good start, oxygen is required for initial growth. If it doesn't have enough oxygen at the start of the fermentation process it will take longer to ferment.

氧

为了使发酵得到良好的开始，氧对起始生长是需要的。如果在开始发酵过程没有充足的氧就会延迟发酵。

营养物

酵母需要某些营养如可溶解氮，维生素B和矿物质。如果你加入许多糖，你就需要加入额外的营养物。

Nutrients

Yeast requires certain nutrients such as soluble nitrogen, B vitamins and minerals. If you are adding a LOT of sugar, you may require additional nutrients.

清洁

在室内发酵的情况，它是很重要的，每件事情都要非常清洁以帮助你的发酵不受病原菌的污染。

发酵饮料

发酵饮料有多达数百种配方，如蜂蜜酒，葡萄酒和苹果酒，淡啤，醋，及康普茶。以下目录是很少知道的发酵饮料型，由G黱ther Frank放到康普茶列表中，作者写的书很好知道有关康普茶：“康普茶：来自远东的健康饮料和天然药物”（ "Kombucha - Healthy Beverage and Natural Remedy from the Far East".）

Cleanliness

In the case of home fermentation, it is very important that everything be kept very clean to help stop your ferments from being contaminated by pathogenic bacteria.

Fermented Drinks

There are many hundreds of recipes for fermented beverages, such as meads, wines, and ciders, ale lager, vinegar, as well as Kombucha Tea. The following list of lesser known types of fermented drinks was sent into the Kombucha mailing list by G黱ther Frank, the well known author of a book written about Kombucha Tea, entitled: "Kombucha - Healthy Beverage and Natural Remedy from the Far East ".

克瓦斯（Kvass）

在苏联，一种微酸淡啤酒叫克瓦斯，是从黑麦粉和麦芽或从麦麸和面粉或黑面包和苹果制造的，让它们在水中发酵，和加入其他各种成分。在苏联克克瓦斯中含有的酸主要是乳酸。按Lindner教授所写的著作，在苏联陆军医院几乎每个人明天都接受1升克瓦斯。这里你将发现一些面包克瓦斯的配方。

Kvass

In , a slightly sour weak beer called Kvass is made from rye flour and malt or from bran and four or from black bread and apples, which are left to ferment in water, and to which various other ingredients are added. The acid contained in the Russian Kvass is primarily lactic acid. In Russian military hospitals nearly every patient receives a litre of kvass daily, according to the writings of Professor Lindner. Here you will find some Recipes for bread-kvass

勃萨克（Posca）

勃萨克是罗马军队的主要饮料，是一种醋水。酸赋予了这饮料爽快的味道和在水中可以杀死病原菌，罗马士兵在战争状态下必须饮用它。

Posca

Posca was the main beverage of the Roman Army, a kind of vinegar water. The acid gave the drink this refreshing taste and killed the pathogenic germs that were in the water that the Roman soldier had to drink under war conditions.

凯伏依（Kefyr；酸牛奶酒）

凯伏依是借助于类似菜花样的凯伏依蘑菇用乳汁制作的。

这里你将发现有关凯伏依的更多信息：

 澳大利亚Dominic N. Anfiteatro, 凯伏依主页

Kefyr

Kefyr is made from milk with the help of the Kefyr Mushroom which resembles cauliflower.

　 Here you will find more information on Kefyr:

　　The Kefir page of Dominic N. Anfiteatro,

西藏菇（Tibetan Mushroom）

西藏菇，（从德文"Tibetanischer Pilz"翻译来的）：这饮料是从乳汁，类似凯伏依，然而这培养物看上去象有少量稻粒。

Tibetan Mushroom

Tibetan Mushroom, (translated from German "Tibetanischer Pilz"): This beverage is made from milk, similar to Kefyr, however the culture looks like little grains for rice.

艾尕（Airag）

艾尕是蒙古人的发酵饮料。

Airag

Airag is a fermented drink from .

库米斯（Kumyss）

库米斯是苏联和土尔其从酸的个发酵的母马乳制作的。这里你将发现关于库米斯的配方。

Kumyss

Kumyss is made in and from sour and fermented mare's milk. Here you will find the Recipe for kumyss

提木帕（Tsampa）

提木帕是在西藏用茶，焙过的大麦，黄油和糖制作的。

Tsampa

Tsampa is made in from tea, roasted ground barley, Yak-butter and sugar.

Pulque

Pulque is a mildly alcoholic fermented drink made in from the sap of the maguey.

匍库（Pulque）

匍库是用温和乙醇发酵饮料从墨西哥龙舌兰汁液制作的。

下面是更多已知项目列表的某些发酵或培养食品

味噌（Miso；日本豆酱）

味噌是从发酵大豆制作的发酵黄豆糊和有各种型可利用，如Hatcho，红，黄，醇白和甜白。主要用做蔬菜和汤料的调味剂，对素食者认为可以提供某些维生素B-12。

The following is a list of some of the more well known fermented or cultured foods.

Miso

Miso is a fermented soy paste made from fermented soybeans and is available in a variety of types such as, Hatcho, Red, Yellow, Mellow White and Sweet White. It is used primarily as a flavouring agent on vegetables and in soup stocks and is believed to be beneficial in supplying some vitamin B-12 for vegetarians.

Miso is made by inoculating trays of rice with a mold called "aspergillus oryzae", and leaving it to mold abundantly; ground soybeans and salt are then mixed in, and the resulting mass is fermented for several days before being ground into a paste that has a consistency of peanut butter.

味噌是用霉菌叫“米曲霉”（"aspergillus oryzae"）接种稻盘制作的，和使它有大量霉菌，然后混合研磨大豆和盐，结果有大量发酵，在研磨进入粘糊之前几天，和花生酱一样。

巴氏灭菌过的味噌和甜味噌象黄色，醇白或甜白除非冷藏否则不能保持。

味噌每汤匙的营养价值是从Pennington“部分常用食品价值”（ Pennington "Food Values of Portions Commonly Used" ）得到的。

卡路里 36克

蛋白 2克

碳水化合物 5克

脂肪 1克

钠 329毫克

Pasteurized miso and sweet miso like yellow, mellow white or sweet white will not keep unless refrigerated.

The nutritional value per tablespoon of miso taken from Pennington "Food Values of Portions Commonly Used"

Calories..............36g

Protein............... 2g

Carbohydrates......... 5g

Fat................... 1g

Sodium...............329mg

MSG或味精，是氨基酸谷氨酸钠盐和一型谷氨酸盐。它是以精制白结晶物质销售的，外表类似于盐和糖。它自身没有明确味道，认为它是刺激了舌头的谷氨酸酯受体增强了肉的味道。亚洲开始应用MSG作用海藻肉汤以得到增强味道，但今天MSG是应用淀粉，甜菜，甘蔗或糖蜜发酵过程制作的。虽然MSG对多数人认为是安全的食品添加剂，但有一群人有严重很难控制的哮喘，有使MSG症状复杂的倾向和可以在使用MSG之后关节炎症状暂时变坏。这些人产生反应的剂量范围从0.5-2.5克。

MSG

MSG or monosodium glutamate, is the sodium salt of the amino acid glutamic acid and a form of glutamate. It is sold as a fine white crystal substance, similar in appearance to salt or sugar. It does not have a distinct taste of its own, it is believed to stimulate glutamate receptors in the tongue to augment meat-like flavors. Asians originally used a seaweed broth to obtain the flavour-enhancing effects of MSG, but today MSG is made by a fermenting process using starch, sugar beets, sugar cane, or molasses.

Although MSG is considered a safe food additive for most of the population, there are a group of people with severe, poorly controlled asthma who are prone to MSG symptom complex and may suffer temporary worsening of asthmatic symptoms after consuming MSG. The dosage that has produced reaction in these people range from 0.5 - 2.5 grams.

特派（Tempeh）

特派是经过培养的黄豆食品，有高营养与肉比无胆固醇，高纤维和蛋白和稍有肉样物质，用发酵黄豆制造的。它被应用在放在象软盘中置炉中，与豆腐（Tofu.）相比稍有强的味道。特派也能容易做成方便形状象圆或方，肉片，肋，狗，上炉等。

Tempeh

Tempeh is a cultured soy food, a highly nutritious alternative to meat, cholesterol free, high in fiber and protein and is a somewhat meatlike substance made from fermented soybeans. It is used grated in dishes like sloppy-joes, and has a rather strong taste compared to Tofu. Tempeh can also be easily cut into convenient shapes like round or square patties, cutlets, ribs, dogs, grated, etc.

那头（Natto）

那头是用发酵黄豆制造的。

豆腐（Tofu）

豆腐，或黄豆豆腐，是从黄豆制造的白色物质。它在素食烹调中有各种应用因为它有温和味道能吸收其他滋味。它的种类多，基本上是软和硬的方式。软豆腐常常用于制作汤可以保持形状。

Natto

Natto is made from fermented soy beans.

Tofu

Tofu, or Soy Bean Curd, is a whitish substance made from soybeans. It has a variety of uses in vegetarian cooking because of its bland taste that soaks up other flavours. It comes in a couple of varieties, basically amounting to soft and firm style. Soft tofu is often used to make frostings for cakes, dips for chips and vegetables, while the firmer style is generally used in stir-fries and soups where it will hold its shape.

Yogurt

Yogurt, a very well known acidophilus cultured food has been eaten for centuries all over the world. Because of it's acidic nature, it is very beneficial in the absorption of iron and also supports the growth of valuable intestinal bacteria in much the same manner as Kombucha Tea.

优古特（酸奶酪；Yogurt）

优古特是非常了解的嗜酸培养食品，在全世界数世纪食用。因为它有酸特性，对铁的吸收非常有益和以康普茶的同样方式对有价值的肠道菌生长有帮助。

按Adelle Davis在他的书“为了保持健康让我们正确的吃”（ "Let's Eat Right To Keep Fit"）它能容易和廉价的用6杯（1.5升）水，1-1/2杯（250-125）无脂速溶奶粉一起混合制备，和大量是用炼乳和奶酪培养或3大汤匙商业酸奶酪或最近酸奶酪制造。这混合物然后倒入灭菌广口瓶和放入电酸奶酪制造器中或温水大盘中至玻璃杯或广口瓶边缘并保持105-120华氏度（=41-49摄氏度）大约4小时，或一直到它变成布丁组织。

链接凯伏依页Dominic N. Anfiteatro,

The Kefir page of Dominic N. Anfiteatro,

According to Adelle Davis in her book "Let's Eat Right To Keep Fit", it can easily and inexpensively be made by blending together 6 cups (1?litre) of water, 1 - ?cups (250 - 125 ml) of non-fat instant powdered milk, and a large can of evaporated milk and yogurt culture or 3 tablespoons of commercial yogurt or the last yogurt made. This mixture is then poured into sterilized jars and set into an electric yogurt maker or in a large pan of warm water coming to the brim of the glasses or jars, and kept at 105 - 120 degrees Fahrenheit (= 41?to 49 ?Celsius) for approximately 4 hours, or until it becomes the texture of pudding.

　 Link: The Kefir page of Dominic N. Anfiteatro,

凯伏依颗粒！

Best viewed @ 1024 x 768 screen resolution.

凯伏依是什么？传统凯伏依制造 简短历史和其他 凯伏依颗粒是真主的礼物！

凯伏依颗粒复合 凯伏依颗粒微生物菌丛 对凯伏依和凯伏依颗粒有很多应用 在哪里能够得到凯伏依颗粒。

凯伏依制造的重要新信息，真的凯伏依是什么？康普茶！

主要成分链接我的和其他主页。

((THE KEFIR GRAIN!

Best viewed @ 1024 x 768 screen resolution.

So what is Kefir? Traditional Kefir making A brief history and other info Kefir grains a gift from Allah!

 Composition of Kefir grains The microflora of Kefir grains More uses for Kefir and Kefir grains Where to get Kefir grains

Kefir making community Important information to new comers to Kefir Who put the REAL word into Kefir ? Kombucha !

The main ingredient Links to my other pages

--------------------------------------------------------------------------------

欢迎来到"Dom's凯伏依位置"

我奉献这些主页给你，凯伏依的知识和效益，和选择方法,我发展应用一种神奇“微生物”，这“凯伏依颗粒”，我记起叫前生物 宝石！在20多年我制造凯伏依和其他培养食品，我得到很多有关和积累这些培养物，数千年，实践和积累了有益食品储藏知识。这知识在这行星应用有可能更好的生活，正如数千年所做的那样，应用最简单生命类型之一 就是单细胞微生物！这些技艺也需要保留，在它们消失和永远被遗忘之前，我还希望尽可能的帮助你们，可能在家里制造你自己的培养食品，变为自给自足。在这主页我将叙述凯伏依的适当细节，它的起源， 它微生物菌丛和某些其他详情，我希望你可以发现有趣的事情。如果你想学习有关其他凯伏依前生物饮料或产品，请跟随这链接或去这主页底部的链接。我有几个主页是关于凯伏依前生物产品如何制造的，每个单独产品是分开的。

Welcome to "Dom's Kefir in-site"

I have dedicated these page's to share WITH you, the knowledge and benefits of Kefir, and the alternative ways I have developed for using an amazing "organism", the "Kefir grain" , which I have come to call, a probiotic jewel ! In more than 20 years I've been making Kefir and other cultured foods, I have gained much respect and admiration for those cultures, who for thousands of years, have been practising and accumulating useful knowledge in food preservation. This know-how could be used to possibly better life on this planet, as has been done for thousands of years, using one of the most simplest of life forms ... the single celled microbe! These fine arts also need preserving, before they're lost and forgotten forever. I also wish to possibly help those of you, who would like to become self-sufficient in making your own cultured foods at home. It's no good just keeping this self-acclaimed "know-how" just to my self now, is it?

Here, on this page, I describe in moderate detail about kefir, it's origins, it's microflora and some other details, which I hope you may find interesting. If you wish to learn how to make kefir, then please follow this link. If you wish to learn about other kefir probiotic beverages or products, please follow this link or go to the bottom of this page and follow the links there. I have dedicated more than one page to share details on how to make kefir probiotic products for yourself, so please look for each separate product's link.

On this page, I've also dedicated a small section for Kombucha, and home made vinegar, because of some similarities I feel kefir-grains share with the Kombucha or the vinegar making organisms.

在这页我还有少量康普茶部分，和家庭制造醋，因为有某些类似，我感觉凯伏依颗粒和康普茶或醋都是用微生物制造的。

--------------------------------------------------------------------------------

A GLASS OF FRESH KEFIR.

(For larger view, click on picture)

The container on the left, contains freshly strained kefir. The glass in the middle is fresh kefir ready to be gulped... Salute!! excuse me!

一瓶新鲜凯伏依

（更多的评论，点图）

左面容器含有新鲜制造的凯伏依。中间瓶是新鲜凯伏依准备吃的

这照片凯伏依