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悦目的菜肴色彩和可口的滋味,能给人以美的享受,从而增加食欲。菜肴所具有的颜色,有些是原料本身所含的各种天然色素所致,有些是人工着色的结果。菜肴中色素的组成和含量,不仅直接与菜肴的感官质量有关,同时也与人们的营养和健康密切相关。现代科学研究证明,胡萝卜素、核黄素等色素是人体必需的维生素的来源,也可参与生理代谢,具有防治疾病的作用。但有些人工合成的色素则具有一定的毒性,长期食用将影响人体健康,安全性低,故对这些色素的使用,有关部门已作出一系列的严格规定。
Pleasing food color and delicious taste, can give people enjoy the United States, thereby increasing appetite. The color of the dishes, some of the raw materials contained in a variety of natural pigments, some are the result of artificial coloring. Dishes in the composition and content of the pigment, not only directly related to the sensory quality of the dishes, but also with people’s nutrition and health are closely related. Modern scientific research shows that carotene, riboflavin and other pigments are the source of essential vitamins, but also can participate in physiological metabolism, with the role of prevention and treatment of diseases. However, some synthetic pigments have certain toxicity, long-term consumption will affect human health, low safety, so the use of these pigments, the authorities have made a series of stringent requirements.