CAJ | 학술논문

鉴定古代淀粉粒样品,不仅要与未经加工的现代样品作比较,还应结合实验。通过对几种谷物淀粉粒进行碾磨和多种加热实验,可揭示出淀粉粒在相关食物准备过程中所发生的形貌变化。由此鉴定西山遗址出土的损伤淀粉粒经过碾磨和加热,而喇家遗址出土面条的原料及加工方式应再作研究。
감정고대정분립양품,불부요여미경가공적현대양품작비교,환응결합실험。통과대궤충곡물정분립진행년마화다충가열실험,가게시출정분립재상관식물준비과정중소발생적형모변화。유차감정서산유지출토적손상정분립경과년마화가열,이나가유지출토면조적원료급가공방식응재작연구。
The grinding and heating experiments to some starchy grains in various methods revealed the morphological alterations of starch granules during relevant food processing procedures. To identify the ancient starch granule samples which might have been involved in the grinding and heating procedures, not only comparative studies should be done with modern unprocessed samples but the relevant simulation experiments should also be applied. Starch granules from different plants might react differently to the same processing procedure, while identical alteration of starch granules might be resuited from different processing procedures. The results of the simulation experiments showed that the damage of the starch granules gathered at Xishan Site was done by grinding and heating, and more researches are waiting to do to identify the material and processing methods of the noodles unearthed from Lajia Site.