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在电视节目中看到的名厨大赛中,评判员对一盘佳肴的评判标准不外乎三个字,那就是“色、香、味”。“色”在三字中是放在第一位的。 一盘讲究配色的菜肴会给人带来美感,望而生津,增进食欲。然而,从营养学的角度来看,将菜肴配色除了使食者视之悦目外,更重要的是透过悦目的颜色来做到营养上的互补与搭配,将两者合而为一。这在现代食品科学上被称为“色彩营养学”。 大家都知道,人们在日常生活中,无论是体力劳动者还是脑力劳动者,抑或是游手好闲的懒汉,肌体都将不断地消耗体内的热量和营养物质,不过是快慢不同而已。如果不对消耗的热量和各种营养物质及时
In the celebrity chef contest that the television program saw, the judges judged the dishes in just three words. That is “color, smell and taste.” “Color” is the first of three words. A discounted color dishes will bring beauty, hope and fluid, increase appetite. However, from a nutritional point of view, in addition to making the dishes look good to the eyes of the eater, it is even more important to complement and match nutritionally through pleasing colors to bring the two together. This is called “color nutrition” in modern food science. As we all know, people in daily life, whether manual or mental workers, or idle lazy, the body will continue to consume the body’s calories and nutrients, but the speed is different. If not on the consumption of calories and various nutrients in time