摘要
"酪"在《汉语大字典》《汉语大词典》等辞书中存在释义含混、缺漏义项、义项排列顺序不当等问题。通过考释,我们认为"酪"之释义应为:①醋浆。②乳汁。或指乳汁干燥制成的奶豆腐、奶干等。③酸奶,发酵剂。第一个义项"醋浆",源于其原材料奶汁。第二个和第三个义项均从第一个义项引申而出。由此上述辞书释义应修正。古汉语中,"酪"并不表示奶酪(cheese)。奶酪,又名干酪,是一种发酵的牛奶制品。其性质与常见的酸牛奶有相似之处,都是通过发酵过程来制作的,也都含有可以保健的乳酸菌,但是奶酪的浓度比酸奶更高,近似固体食物,营养价值也更加丰富。古汉语的"干酪"指奶干,不同于现代意义的干酪。"酪",约在清末民国初年发展出双音词"奶酪",即现蒙古族有时用来指称的奶豆腐、奶干。
The interpretation of "Lao" has some problems such as ambiguity,missing meaning,improper arrangement of meanings and so on in Chinese Character Dictionary and Chinese Vocabulary Dictionary.By the examination and explanation,we think that the definition of "lao" should be:①Vinegar.②Milk.Or refers to dried milk tofu,dried milk,etc.③Yogurt,starter.The first meaning "vinegar" comes from its raw milk.The second and third meanings are derived from the first.Therefore,the interpretation of the above-mentioned lexicon should be amended.In ancient Chinese,"lao" does not mean "nai lao"(cheese).Cheese,also known as "gan lao",is a fermented milk product.Its properties are similar to those of common yoghurt.They are all made through fermentation,also contain health-friendly lactic acid bacteria and contain health-friendly lactic acid bacteria.But cheese is more concentrated than yoghurt,similar to solid food,and more nutritious."gan lao" in ancient Chinese refers to dried milk,which is different from cheese in modern sense.Disyllabic word "nai lao" developing from"lao"in the late Qing Dynasty and early Republic of China,is sometimes used by Mongolians to refer to milk tofu and dried milk.
作者
王建莉
Wang Jianli(Communication University of China)
基金
内蒙古自治区“草原英才”工程国学经典普及传播研究创新人才团队(内组通字[2018]19号)项目阶段性成果
关键词
酪
醋浆
乳汁
酸奶
奶酪
lao
vinegar
milk
Yogurt
cheese
