低能量菜肴的设计思路及其应用  

A way of thinking for low energy cooked food design and its application

作　　者：邓红[1] 潘涛[1] 彭涛[1] 章迁[1] 王晓东[1] 

机构地区：[1]四川烹饪高等专科学校,成都610072

出　　处：《西南民族大学学报（自然科学版）》2008年第2期284-289,共6页Journal of Southwest Minzu University(Natural Science Edition)

基　　金：四川省教育厅人文社会科学研究基地川菜发展研究中心项目(编号CC04Z04)

摘　　要：人们喜食高能量、高脂肪的菜肴,是导致机体能量摄入过剩,引起超重肥胖的一个重要因素.而与肥胖相关的慢性疾病,其患病年龄提前,患病率上升,患病人数增多.为使人们在享受美食的同时促进健康,减少各种慢性病的发生,提高人们的生活质量,本文从烹饪原料的选择及搭配、烹调方法的选用、烹调味型的选择、烹调设备的选择等方面,设计开发出一系列美味营养又低能量的菜肴,包括含丰富优质蛋白、膳食纤维、VA、胡萝卜素、VB1、VB2、低胆固醇、钙、铁及有降脂功效的医食同源原料的低能量菜肴,并对菜肴主辅调味料和菜肴熟重准确称量,对其能量、主要营养素进行营养成分分析.One important factor for causing the body to take in too much energy and become overweight is that people like to have high-energy, high fat cooked food. People get chronic diseases related to obesity at an earlier age, the rate of falling ill is rising and the number of patients is increasing, too. In order to help people to enjoy food and promote health, decrease the occurrence of various chronic diseases and improve the standard of living, this paper designs a series of nutritious and low energy delicacies from the aspects of the choice of ingredients and its matching, the choice of cooking methods, the choice of flavors and the choice of cooking facilities. These delicacies contain rich quality protein, diet fiber, VA, carotene, VB1, VB2, low cholesterol, calcium and some ingredients that are effective in reducing fat. And the main seasonings and sub-seasonings as well as cooked food are accurately weighed and nutritional element analysis of the energy and main nutrients are made.

关 键 词：低能量 菜肴设计 营养成分分析 

分 类 号：R15[医药卫生—营养与食品卫生学]