Uvu/index.php/User:Zhang Yumeng - Revision history

Zhang Yumeng: /* 营养价值 */

2025-12-20T13:45:58Z

营养价值

Zhang Yumeng: /* The History and Origin of Sour Plum Drink */

2025-12-20T13:44:42Z

The History and Origin of Sour Plum Drink

Zhang Yumeng: /* 存储 */

2025-12-20T13:44:14Z

存储

Zhang Yumeng: /* 过滤 */

2025-12-20T13:43:51Z

过滤

Zhang Yumeng: /* 熬汁 */

2025-12-20T13:43:36Z

熬汁

Zhang Yumeng: /* 清洗 */

2025-12-20T13:43:21Z

清洗

Zhang Yumeng: /* 原料选择 */

2025-12-20T13:43:03Z

原料选择

Zhang Yumeng: /* 典故 */

2025-12-20T13:42:48Z

典故

Zhang Yumeng: /* Storage */

2025-12-20T13:41:29Z

Storage

Zhang Yumeng: /* Filtering */

2025-12-20T13:41:12Z

Filtering

@@ Line 138: / Line 138: @@
    酸梅汤对人体有何好处？据朱秀珍介绍，酸梅汤中的每一味药材都有其特有功效，乌梅可清热解暑、生津止渴，山楂可开胃消食、活血化瘀，甘草可补气、化痰止咳，而陈皮和桂花则有芳香化浊的效果。
-−
    据介绍，酸梅汤中含有大量有机酸，如柠檬酸、苹果酸及枸橼酸。有机酸能有效抑制乳酸，夏日疲惫时喝杯酸梅汤，可以让肌肉恢复活力，还可去除使血管老化的有害物质，软化血管。酸梅汤还能促进胃液腺和唾液腺分泌，达到生津止渴的效果。从中医上来讲，肝火旺的人更宜多吃酸梅。它不但能平降肝火，还能帮助脾胃消化、滋养肝脏。另外，酸梅还是天然的润喉药，可以温和滋润咽喉发炎的部位，缓解疼痛。其实，酸梅汤并非夏日专利，一年四季均可饮用。其中，最适合饮用的节气是小暑、大暑、立秋和处暑，因为这些节气天气炎热且降雨量大，人的胃肠道功能较差，而饮用酸梅汤可以益气及恢复胃口。 (王佳, 2024年)

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 Sour plum soup is a traditional Chinese beverage for cooling off in summer. As a distinctly regional seasonal beverage, sour plum soup has become one of the iconic urban memories of old Beijing. Although its exact origins remain unverifiable, by the mid-to-late Qing Dynasty at the latest, sour plum soup—made primarily from black plums and featuring a sweet-and-sour flavor—had become one of the most popular drinks in the Beijing-Tianjin region. Its preparation method and recipe are uncomplicated; the simplest version involves boiling black plums with rock sugar. During the Jiaqing reign of the Qing dynasty, scholar Hao Yixing noted: “Nowadays, people boil plums into a soup, add white sugar, and drink it. In the capital, mixing sour plum soup with ice water makes it especially sweet and refreshing.” When served, crushed ice made with an iron pestle was often stirred in, creating what was known as iced sour plum soup. Its sweet-and-sour taste made it immensely popular among the common folk, especially children.(Sun, 2021) Suitable for those who work hard during summer, experience exhaustion and fluid depletion, lack appetite, and feel emotionally irritable.
-====The History and Origin of Sour Plum Drink====
+====The History and Origin of Sour Plum Soup====
 Sour plum soup has long been a premier summer beverage. The “Tugong Plum Decoction” documented in ancient texts represents one of the earliest forms of this drink. The “pickled plum water” mentioned in the Southern Song dynasty's Records of Old Wulin similarly served as a refreshing beverage akin to plum soup. During the Qing Dynasty, it was refined by the imperial kitchen into a court beverage, known as “Tugong Plum Decoction” Praised for its ability to clear heat, soothe the mind, relieve pain, eliminate phlegm, suppress coughs, ward off epidemics, and quench thirst, it was hailed as the “Imperial Court's Precious Treasure: Royal Black Plum Juice.” Later, it spread to the common people. Street vendors selling plum soup could be found everywhere—at the entrances of dried and fresh fruit shops, along every street and alley. Their stalls featured a crescent-shaped spear (signifying nighttime boiling) and a sign reading “Ice-Chilled Hot Water Plum Soup.” The vendors held a pair of small bronze bowls, occasionally clinking them together to produce a resonant sound. Passersby would feel their thirst quenched just by seeing the plums, and the sound alone brought a sense of coolness. One bowl would banish all summer heat. Back then, plum soup vendors not only hawked their wares along the streets and set up stalls, but there were also many shops specializing in plum soup. Examples include “Qiu's” at Tianqiao, “Lu Yu Zhai” at Xidan Archway, and “Yu Yuan Zhai” on Ding Street near Dong'anmen.(Lu, 2018, p. 61) After soaking the dried plums until plump, simmer them with rock sugar, honey, and osmanthus flowers. Once chilled, it becomes sour plum soup.

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    将全部原料进行熬煮后的浓缩汁进行过滤，将残渣滤掉。放入适量辅料（桂花、玫瑰花、杏肉、金桔等）于容器中加以调配，即可饮用。
-=====存储=====
+存储
    将调配后的酸梅汤储存于冰箱之中。 注意常温下久置的酸梅汤是容易变质的。(张春海, 2024年)
 ====营养价值====

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    将原料乌梅、白术、山楂、陈皮及冰糖取适量，根据熬制量的需要进行取材，各原料成分的质量配比为 3:1:1:1:1，混合到一起后，加入水 2 升，上火，用大火熬制，时间约为30 分钟。
-=====过滤=====
+过滤
    将全部原料进行熬煮后的浓缩汁进行过滤，将残渣滤掉。放入适量辅料（桂花、玫瑰花、杏肉、金桔等）于容器中加以调配，即可饮用。

@@ Line 124: / Line 124: @@
    清洗的过程主要分为两步，第一步是先用 5% 的盐水将原料进行充分地浸泡，时间约为 10 分钟，这一步的目的是为了去除原料中的杂质。第二步是将浸泡过的原料用清水进行充分的洗涤，洗涤至没有盐分析出，将原材料洗净后捞出，并将水分沥干。
-=====熬汁=====
+熬汁
    将原料乌梅、白术、山楂、陈皮及冰糖取适量，根据熬制量的需要进行取材，各原料成分的质量配比为 3:1:1:1:1，混合到一起后，加入水 2 升，上火，用大火熬制，时间约为30 分钟。

@@ Line 121: / Line 121: @@
    主要的原料乌梅、山楂、白术等，均为成熟度高的成品药材，并保证其新鲜度，没有发生任何的腐烂变质。去除杂质。
-=====清洗=====
+清洗
    清洗的过程主要分为两步，第一步是先用 5% 的盐水将原料进行充分地浸泡，时间约为 10 分钟，这一步的目的是为了去除原料中的杂质。第二步是将浸泡过的原料用清水进行充分的洗涤，洗涤至没有盐分析出，将原材料洗净后捞出，并将水分沥干。

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    酸梅汤简单易做，可视自身情况，自行调配，以适合自身或家庭口味。
-=====原料选择=====
+原料选择
    主要的原料乌梅、山楂、白术等，均为成熟度高的成品药材，并保证其新鲜度，没有发生任何的腐烂变质。去除杂质。

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    酸梅汤已经有千年厚重的历史沉淀，它是我国最古老的传统饮料之一。商周时期，我们的祖先就已经知道用梅子提取酸味作为饮料。我们喝的酸梅汤配方源于清宫御茶坊。清朝时，酸梅汤风行于宫闱，其中特别受到乾隆皇帝的喜爱。
-酸梅汤如此风靡清宫是有原因的。满洲人喝酸是有历史的。兴起于白山黑水之间的满民族，狩猎采集曾是他们主要的生产方式。满洲人好渔猎，喜吃肉食，进而发明了酸汤子这种满族食品。酸汤子是用玉米面经过发酵后做成的。吃完了高热油腻的肉类，再喝点酸汤子，还真对味。
+  酸梅汤如此风靡清宫是有原因的。满洲人喝酸是有历史的。兴起于白山黑水之间的满民族，狩猎采集曾是他们主要的生产方式。满洲人好渔猎，喜吃肉食，进而发明了酸汤子这种满族食品。酸汤子是用玉米面经过发酵后做成的。吃完了高热油腻的肉类，再喝点酸汤子，还真对味。
-后来，酸汤子被带到了北京城。北京的气候和地理环境，使常年生活在东北的满族人在身体、生活各方面都有不同程度的不适应。酸汤子是由玉米面发酵而成，其糖分高，过剩的糖在没有被取用的情况下就会转化成脂肪，存于体内，造成体重增加。常食含热量较高的鹿肉、熊掌之后再喝玉米面做的酸汤子，容易使体内外的湿热相搏，增肥长胖。因此乾隆帝下令要对饮食结构进行调整。
+  后来，酸汤子被带到了北京城。北京的气候和地理环境，使常年生活在东北的满族人在身体、生活各方面都有不同程度的不适应。酸汤子是由玉米面发酵而成，其糖分高，过剩的糖在没有被取用的情况下就会转化成脂肪，存于体内，造成体重增加。常食含热量较高的鹿肉、熊掌之后再喝玉米面做的酸汤子，容易使体内外的湿热相搏，增肥长胖。因此乾隆帝下令要对饮食结构进行调整。
-御茶坊绞尽脑汁，终于调制出了能替代酸汤子的饮品——酸梅汤，其配方为：去油解腻的乌梅，化痰散瘀的桂花，清热解毒、滋养肌肤的甘草，降脂降压的山楂，益气润肺的冰糖一并熬制。酸梅汤不但去油解腻，还富含有机酸、枸橼酸、维生素B2和粗纤维等营养元素。酸梅汤一问世，就受到了乾隆皇帝的喜爱。据说乾隆皇帝茶前饭后都喝酸梅汤。后来，清宫都兴喝酸梅汤。
+  御茶坊绞尽脑汁，终于调制出了能替代酸汤子的饮品——酸梅汤，其配方为：去油解腻的乌梅，化痰散瘀的桂花，清热解毒、滋养肌肤的甘草，降脂降压的山楂，益气润肺的冰糖一并熬制。酸梅汤不但去油解腻，还富含有机酸、枸橼酸、维生素B2和粗纤维等营养元素。酸梅汤一问世，就受到了乾隆皇帝的喜爱。据说乾隆皇帝茶前饭后都喝酸梅汤。后来，清宫都兴喝酸梅汤。
 ====熬制方法====

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 Strain the concentrated juice from the simmered ingredients to remove solids. Add desired garnishes (osmanthus flowers, rose petals, apricot kernels, kumquats, etc.) to the container, mix well, and serve.
-=====Storage=====
+Storage
 Store the prepared plum juice in the refrigerator. Please note that plum juice left at room temperature for extended periods is prone to spoilage.(Zhang, 2024)
 ====Nutritional Value====

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 Take appropriate quantities of raw materials: black plum, white atractylodes, hawthorn, dried tangerine peel, and rock sugar. Adjust quantities based on desired output volume. Maintain a weight ratio of 3:1:1:1:1 for all ingredients. Combine all ingredients, add 2 liters of water, and bring to a boil over high heat. Simmer vigorously for approximately 30 minutes.
-=====Filtering=====
+Filtering
 Strain the concentrated juice from the simmered ingredients to remove solids. Add desired garnishes (osmanthus flowers, rose petals, apricot kernels, kumquats, etc.) to the container, mix well, and serve.
 =====Storage=====