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| 烹饪方式对中式菜肴营养成分影响的研究进展 |
| Research progress on the effect of cooking method on the nutritional content of Chinese cuisine |
| 投稿时间：2025-01-18 修订日期：2025-06-24 |
| DOI： |
| 中文关键词: 烹饪方式 中式菜肴 营养 理化性质 |
| 英文关键词:cooking method Chinese cuisine nutrition physicochemical properties |
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| 中文摘要: |
| 随着现代餐饮业的快速发展，大众对膳食营养关注度逐渐增强，烹饪方式与中式菜肴营养成分变化是烹饪学中一个重点问题，科学合理的烹饪方式有助于菜肴营养成分的保留。全面系统地了解烹饪方式特征，对于深入探究其作用机制以及减少烹饪营养损失有一定意义，本文综述了烹饪方式对中式菜肴营养成分影响的研究进展，对相关文献的分析结果表明，烹饪作为食品加工的重要环节，不但会对菜肴的风味和质地产生影响，同时还会对其营养成分产生显著影响。本文以植物类、动物类、菌藻类中式菜肴为例，重点阐述了以水为介质、以油为介质不同烹饪方式对其营养成分的影响，对指导科学烹饪、营养就餐具有一定的意义，同时，还可对智能营养数据库的建立提供数据参考。 |
| 英文摘要: |
| With the rapid development of the modern catering industry, public awareness of dietary nutrition has significantly increased. Cooking method and the change of nutritional content of Chinese cuisine is a key issue in culinary science, and scientific and reasonable cooking method is essential for preserving the nutrients of the dishes. A comprehensive and systematic understanding of the characteristics of cooking methods is essential for elucidating its mechanism and minimizing nutrient loss during cooking. This paper reviews recent research progress on the effect of cooking method on the nutritional content of Chinese cuisine. Analysis of the relevant literature demonstrates that cooking, as an important stage of food processing, not only alters the flavour and the texture of the dishes but also significantly effects their nutrient composition. This paper systematically examines the effect of water-based and oil-based cooking methods on the nutritional content of plant-based, animal-based, and fungal-algal dishes in Chinese cuisine. Our findings provide valuable insights for scientific cooking practices and nutritional dietary, which also offering critical data references for establishing intelligent nutrition databases. |
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