预制菜营养品质分析及发展建议  

Nutritional Quality Analysis and Development Recommendations for Premade Cuisine

作　　者：刘雨茜 马千程 简锦桐 孟丽君 LIU Yuxi;MA Qiancheng;JIAN Jintong;MENG Lijun(College of Agriculture,South China Agricultural University,Guangzhou 510642,China;Foshan Kunpeng Modern Agricultural Research Institute,Foshan 528225,China)

机构地区：[1]华南农业大学农学院,广东广州510642 [2]佛山鲲鹏现代农业研究院,广东佛山528225

出　　处：《食品安全导刊》2024年第5期144-148,共5页China Food Safety Magazine

摘　　要：预制菜产业将农村生产的初级农产品加工为预制菜,不仅满足了消费者对美食的多元需求,还推动了一二三产融合发展,为助力乡村振兴、实现共同富裕。预制菜已经成为越来越多人的饮食选择,然而从营养健康角度来说,目前市面上的预制菜还存在一些不足。鉴于此,本文分析我国预制菜的发展历程、预制菜营养品质的影响因素和存在的问题,并提出发展建议,旨在引起行业对预制菜营养价值的重视,为预制菜产业的高质量、可持续发展提供参考。The prefabricated vegetable industry processes primary agricultural products produced in rural areas into prefabricated vegetables,which not only meets the diversified needs of consumers for food,but also promotes the integrated development of primary,secondary and tertiary industries,giving new momentum to rural revitalization and achieving common prosperity.Pre-made dishes have become a dietary choice for more and more people,but from the perspective of nutrition and health,there are still some shortcomings in the pre-made dishes on the market.In view of this,this paper analyzes the development process of prefabricated food in China,the influencing factors and existing problems of the nutritional quality of prefabricated food,and puts forward development suggestions,aiming to arouse the industry’s attention to the nutritional value of prefabricated food and provide reference for the high-quality and sustainable development of the prefabricated food industry.

关 键 词：预制菜 营养品质 加工保鲜 营养成分 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]