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[目的]对常见家常川菜进行标准化定量,制作基本的菜肴营养标签。[方法]营养学与烹饪学相结合,收集329种常见家常川菜,对主辅料用量进行标准化定量,计算其主要营养成分(能量、蛋白质、脂肪、胆固醇、碳水化合物、膳食纤维、维生素A、铁、钠、钙)含量,制作基本菜肴营养标签和菜谱软件。[结果]确定了329种家常川菜主辅料用量,计算出了每份菜肴中10种营养成分含量,制定了菜肴营养标签和菜谱软件。[结论]对菜肴进行标准化定量,制定营养标签,使抽象的营养素概念能直观体现在每一份菜肴中,为居民膳食提供具体量化的营养指导,使其食物选择更方便和科学,从而引导和促进健康消费,同时也促进了川菜烹调标准化的发展。
[Objective] To standardize and quantify common homemade Sichuan vegetables and make basic nutrition labels of dishes. [Method] Combining nutrition and cooking science, we collected 329 kinds of common home-grown Sichuan vegetables and standardized the amount of main and auxiliary materials. The main nutrients (energy, protein, fat, cholesterol, carbohydrates, dietary fiber, vitamin A, iron , Sodium, calcium) content, production of basic dishes nutrition labeling and recipes software. [Result] The amount of main and auxiliary materials of 329 kinds of home-made Sichuan vegetables was determined, the contents of 10 kinds of nutrients in each dish were calculated, and the nutrition labels and recipe software of the dishes were worked out. [Conclusion] The standardization and quantification of dishes and the development of nutrition labels made the concept of abstract nutrients intuitively reflected in each dish, provided specific quantitative nutrition guidance for residents’ diets, made their food choices more convenient and scientific, thus guiding and Promote healthy consumption, but also promote the standardization of Sichuan cuisine development.