基于自然科学视野的烹饪科学研究内容与方法

Analysis on content system and method of culinary science research based on the perspective of natural science

从自然科学属性角度出发分析烹饪科学的研究内容,包括传统烹饪工业化、科学配餐与膳食营养、烹饪过程中有害物质的产生与控制、菜肴风味的研究及分子烹饪技术的应用等。与之相关的研究方法主要有:原料物理性质的测定、原料化学性质的分析、原料食品组织的观察、风味物质的提取与分析检测及统计心理学研究方法等,从而为烹饪科学开展理论研究奠定基础,对烹饪科学未来研究方向提供参考。

The analysis of the research contents of cooking science from the perspective of natural science attributes include traditional cooking industrialization,scientific formulation and dietary nutrition,the derivation and control of harmful substances in the cooking process,flavor,and the application of molecular gastronomy.The related research methods were summarized,mainly including the measurement of physical and chemical properties and the observation of tissues of the raw materials,the extraction and analysis of flavor substances,and the statistical psychology research methods,so as to develop the theory for the cooking science,which lays the foundation for the future research direction of culinary science.