分子烹饪的研究现状及发展前景  

Current Developments and Prospects of Molecular Gastronomy

作　　者：刘树萍[1] 杜险峰[1] 崔震昆[2] 

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076 [2]河南科技学院食品学院,河南新乡453003

出　　处：《科技视界》2014年第36期25-26,共2页Science & Technology Vision

基　　金：黑龙江省教育厅科学技术研究项目"分子烹饪食品加工关键技术研究与产业化开发"(12541212)

摘　　要：分子烹饪是从科学的视角理解烹饪,目前已经受到了广泛的关注。本文从介绍了分子烹饪的发展历程,着重从理念、菜肴体系、原料选择、方法设计四个方面阐述了国内外在分子烹饪方面所做的研究工作,分析了分子烹饪的研究现状,指出了分子烹饪面临的机遇与挑战,并对分子烹饪的发展前景进行了展望。Molecular gastronomy is a scientific look towards understanding the basic mechanisms occurring during cooking. In recent years, it has received significant publicity and media coverage. This paper gives a brief introduction to the progress of the field of molecular gastronomy. Regarding idea, disperse system, ingredient and cooking method as focuses of the attention, the authors of this paper summarize the research achievements on molecular gastronomy, and analyze present situation of the research. Furthermore, the authors point out the opportunities and challenges and try to look forward to the future of the study of molecular gastronomy.

关 键 词：分子烹饪 分散系 低温慢煮 

分 类 号：TS972.1[轻工技术与工程]