餐饮行业食品营养设计技术要点探究  

To Explore the Technical Points of Food Nutrition Design in Catering Industry

作　　者：于佳佳[1] YU Jiajia(Xinjiang Vocational University,Urumqi 830013,China)

机构地区：[1]新疆职业大学,新疆乌鲁木齐830013

出　　处：《现代食品》2024年第12期116-118,共3页Modern Food

摘　　要：在餐饮业的大舞台上,营养设计工作者就像一位幕后导演,控制着食材中的营养比例。既要考虑味道、色泽,也要顾及食品的营养与健康功效,是一门需要细致研究的学问;需要在烹饪的时候,不停地尝试和革新,以获得最优的营养设计组合。然而,如何在种类繁多的菜品中,让客人享受美味的同时又能摄取到充分的营养,这对整个餐饮业来说都是一项严峻的考验。这就要求对食品营养设计进行深入研究,以便更好地满足人们的健康饮食需求。In the big stage of the catering industry,nutrition designers are like a behind-the-scenes director,controlling the proportion of nutrients in the ingredients.Considering not only the taste and color,but also the nutrition and health effects of food is a knowledge that needs careful study.This requires constant experimentation and innovation when cooking to obtain the optimal nutritional design combination.However,how to allow guests to enjoy delicious food in a wide variety of dishes at the same time,but also to receive adequate nutrition,which is a severe test for the entire catering industry.This requires in-depth research on food nutritional design in order to better meet people's needs for a healthy diet.

关 键 词：餐饮行业 食品营养 设计要求 技术要点 

分 类 号：TS201.4[轻工技术与工程—食品科学]