原料的营养价值.ppt

Chapter 6.N,utritional Value,of Foods,各,类,食,品,的,营,养,价,值,食品的营养价值,(nutritional value),是指某种食品所含营养素和热能满足人体需要的程度。取决于营养素的种类、数量、相互比例及消化吸收率。,Nutrition value,is degree or percentage of nutrients and energy in food that can meet human requirement.It rests with the kinds,quantity,proportion and absorption rate of nutrients.,评价原料营养价值的意义,全面了解原料营养素的组成与含量特点，以便于最大限度开发、利用食物资源；,了解烹饪原料在收获、加工、贮存过程中可能存在的影响原料营养价值的因素，以便于烹饪过程中对食物的质量进行控制，提高食物的营养价值；,指导科学配餐，使原料的选择和搭配更加合理,How to choose?,What do you eat and why?,So many foods,Delicious?,Allaying hunger?,Nutritional value?,Assessment of food nutritional value:,食物营养价值的评价：,The kind and quantity of nutrients,：,analysis,food composition,食物中营养素的种类和含量，通过化学分析、仪器分析、食物成分表,The quality of Nutrients:the rate of absorption and availability,食物营养素的质量：吸收利用率,:,生物价，净利用率,Change during cooking and processing:loss,烹饪过程中营养素含量和结构的改变,营养素密度（,nutrient density,）,营养素密度,=,（一定数量某食物中的某营养素含量,/,同量该食物中的含能量）,1000,食物中某营养素满足人体需要的程度与其能量满足人体需要程度之比值。也可以表述为食物中相应于,1000kcal,能量含量的某营养素含量,Assessment of food nutritional value:,食物营养价值的评价：,营养质量指数,(index of nutrition quality,INQ),某营养素密度 某营养素含量,/,该营养素供给量,INQ=,热能密度 所产生热能,/,热能供给量标准,INQ,意义,INQ=1,，表示食物的该营养素与营养含量达到平衡；,INQ1,，表示该食物该营养素的共给量高于能量的供给量，故,INQ1,为营养价值高；,INQ 80%,氨基酸评分,90,以上，但存在于结缔组织中的蛋白质属于不完全蛋白质,禽类,：,蛋白质含量高于畜类，可达到,20%,以上，生物价,90,，氨基酸评分,95,以上，结缔组织含量比较少，因而肉质细嫩；,鱼类,：蛋白质含量高，肌肉纤维细短，间质含量少，水分含量高，组织柔软、细嫩，比畜类、禽类更容易消化、吸收；,但有些鱼肉的制品，例如鱼翅，虽然蛋白质的含量也高，由于是结缔组织，缺乏色氨酸，属于不完全性蛋白质,1.nutritional value,：,Protein,Fat,依肥瘦程度及部位差异较大，,畜肉：以饱合脂肪酸为主，熔点较高，,禽肉：,Fat 2.5%,EFA,含量高，亚油酸占,20%鱼：,Fat 13%,，主要分布在皮下和内,脏周围，其中,USFA,占,80%,。,The Intake of fishes is apparently related to a decreased risk of coronary heart disease.,适当摄入鱼类可以降低心血管系统发病的危险性,1.nutritional value,Carbohydrates,肝脏与肌肉中的糖元,Mineral,0.61.2%,（,Fe,、,S,、,P,）,血红素铁，,BV,高，,海产鱼类含碘及锌丰富,Vitamins,B,族含量丰富，,禽肉中,Vit.E,丰富,鱼肉中含,B1,、,B2,、和,B12,但有些鱼肉中含有硫胺素酶,Liver and kidney are good dietary source of riboflavin and are richer in niacin than most other tissues.,动物的肝脏和肾脏是维生素,B2,和尼克酸的良好来源,鱼肝富含,Vit.A,和,Vit.D,畜肉类的营养成分（,100g,可食部）,Kind,Protein(g),Fat,(g),Ca,(mg),Fe,(mg),Vit.A,(,gRE),Vit.B,1,(mg),Vit.B,2,(mg),Cho.,(mg),瘦肉,20.3,6.2,6,3.0,44,0.54,0.10,79,猪心,16.6,5.3,12,4.3,13,0.19,0.48,151,猪肝,19.3,3.8,6,22.6,4972,0.21,2.08,288,猪肾,15.4,3.2,12,6.1,41,0.31,1.14,354,猪脑,10.8,9.8,30,1.9,-,0.11,0.19,2571,牛肉,18.6,8.3,7,3.5,21,0.05,0.15,62,羊肉,21.2,12.8,10,2.0,44,0.05,0.06,98,狗肉,18.6,3.7,43,3.5,157,-,0.12,52,禽肉类的营养成分（,100g,可食部）,Kind,Protein,(g),Fat,g),Ca,(mg),Fe,(mg),Vit.A,(,gRE),Vit.B,1,(mg),Vit.B,2,(mg),Cho.,(mg),鸡,19.3,9.4,9,1.4,48,0.05,0.09,106,鸡肝,16.6,4.8,7,12.0,10410,0.33,1.10,356,鸡肫,19.2,2.8,7,4.4,36,0.04,0.09,174,鸭,15.5,19.7,6,2.2,52,0.08,0.22,94,鸭肝,14.5,7.5,18,23.1,1040,0.26,1.05,341,鸭肫,17.9,1.3,12,4.3,6,0.04,0.15,135,鹅,17.9,19.9,4,38,42,0.07,0.23,74,肯德鸡,20.3,17.3,-,2.2,23,0.03,0.17,198,2.effects of processing and cooking,Protein,变化不大，且更利于消化吸收,Vitamins,炖、煮时损失不大，,高温时,B vitamins,损失较多。,MILK AND MILK PRODUCES,乳类及其制品,Protein,:,牛乳中蛋白质含量,3.5%,；,人乳约为,1.5%;,都为优质蛋白，其中：,酪蛋白,79.6%,，为钙、磷结合蛋白；,乳清蛋白,11.5%,；,乳球蛋白,3.3%,。,人乳中酪蛋白与乳清蛋白的比为,23,生物价值BV80,MILK AND MILK PRODUCES,乳类及其制品,2.,Lipids,:,含,fat 3%,（脂肪球），,其中含油酸,33%,；,亚油酸,5.3%,；,亚麻酸,2.1%,及水溶性挥发性短链脂肪酸,少量的卵磷脂、胆固醇。,人乳中含有脂解酶，有助于婴儿消化脂肪,MILK AND MILK PRODUCES,乳类及其制品,3.,Carbohydrates,:,lactose,，全部为乳糖，牛奶中乳糖含量远远低于人乳；,乳糖的生理功能：,调节胃酸；,促进胃肠蠕动和消化液的分泌；,促进钙的吸收；,促进乳酸杆菌的增殖。,乳糖不耐症：缺乏乳糖酶，或乳糖酶的活性下降,MILK AND MILK PRODUCES,乳类及其制品,4.,Mineral,:,钙的营养价值很高，牛奶中钙含量远远高于人乳，以酪蛋白结合的形式出现，更易被人体消化吸收；,但,牛奶贫铁,5.,Vit.,:,种类齐全，但含量与饲养方式有关：,栅养奶牛以干饲料为主，乳汁中视黄醇和维生素,A,的含量低于放养奶牛的含量；,冬季牛奶中维生素,D,的含量也低于其它季节,各种奶的营养成分（,100g),98,73,13,P(mg),-,1.0,5.0,Vit.C,(mg),82,104,30,Ca(mg),2.10,0.10,0.20,Vit.PP,(mg),247,226,272,Energy,(kj),0.12,0.14,0.05,Vit.B,2,(mg),5.4,3.4,7.4,Carbo.,(g),0.04,0.03,0.01,Vit.B,1,(mg),3.5,3.2,3.4,Fat(g),84,24,11,Vit.A,(,g,RE,),1.5,3.0,1.3,Protein,(g),0.5,0.3,0.1,Fe(mg),88.9,89.9,87.6,H,2,O(g),羊乳,牛乳,人乳,羊乳,牛乳,人乳,Fluid milk,液体奶：,Milk(Whole milk)fat 3%,Low-fat milk,低脂奶,fat 0.5-2.0%,Skim milk,脱脂奶,fat 0.5%,Milk powder,奶粉,全脂奶粉：鲜奶经加热、喷雾干燥而制成的奶制品。,按重量,1,：,8,或体积,1,：,4,加水,脱脂奶粉：脱脂,skim,，脂肪含量明显降低,调制奶粉：以牛奶为基础，根据母乳营养素的组成和,含量加以调整和改善，满足婴儿的需要。,炼乳,1 Evaporated milk,：鲜奶消毒低温真空下蒸发,浓缩至原量的,1/3,2.Sweetened condensed milk,：加,15%,的蔗糖，,浓缩至原体积的,40%,酸奶,(yogurt),：鲜奶,+,乳酸杆菌，乳糖，乳酸,婴儿配方奶：,婴儿代乳粉：牛奶,+,大豆,+,饴糖,EGGS AND EGG PRODUCTS,蛋类及其制品,Whole egg contains about 75%water,12%protein,10%fat,1%carbohydrate,1%minerals,The white and yolk are very different from each other in composition,蛋白和蛋黄的营养素组成差别很大,全蛋包括了：,Composition of egg without shell,weight,water,Energy,Protein,Fat,Iron,Vit.A,thiamin,Riboflavin,(g),(%),(kcal),(g),(g),(mg),(RE),(mg),(mg),whole,50,75,72,6,5,0.7,95,0.03,0.25,White,33,88,15,4,0,Trace,0,Trace,0.15,yolk,17,49,60,3,5,0.6,95,0.03,0.10,1.protein good quality protein,蛋白质营养价值很高,15%highest PER,功效比值最高,2.Fat 1115%,，,胆固醇和卵磷脂的含量也比较高,3.minerals Ca,、,P,、,K,、,Mg,，,铁的消化吸收率不高,4.vitamins A,、,D,、,B,1,、,B,2,，,缺乏维生素,C,，并与饲养方法,和饲料的种类有很大的关系,5,。抗营养因子：抗菌素生物素因子，抗菌素胰蛋白质酶因子，加热后破坏,Nutritional value,蛋类及制品的营养价值,蛋类及制品的营养价值,蛋类及制品的营养价值,蛋类及制品的营养价值,CEREAL GRAINS,Cereal grains are seeds of the grass family.,Wheat,rice,corn,kaoliang are the most important cereals used for human food.,小麦、稻米、玉米、高梁是人类最重要的谷类食物,1,、结构与营养成分,(structure and composition),bran,：,谷皮,纤维素和半纤维素,5%,蛋白质、脂肪、,B,族维生素,aleurone layer,糊粉层：蛋白质、磷、,B,族,8%,维生素,endosperm,胚乳：,淀粉，蛋白质，,83%,germ,胚芽：,蛋白质、脂肪、可,2,3%,溶性糖和,B,族维生素,2.,营养价值,(nutritional value),They provide us with a majority of our food calories and about half of protein.,谷类是人体能量的主要来源，并供给近一半人体需要的蛋白质,Protein,7.515%EAA,不平衡，缺乏赖氨酸,BV,偏低,Carbohydrates,淀粉,90%,70%,单糖,10%,Fat,不饱和脂肪酸,14%lay in germ and bran mainly,主要存在于谷皮和胚芽,Mineral,（,P,，,Ca,）,1.53%,lay in bran and aleurone layer,主要存在于谷皮和胚乳，与膳食纤维的,分布平等，因此，加工的过程中中被丢失,Vitamins,B vitamins,（,thiamin,riboflavin,niacin,）,lay in aleurone layer and germ,B,族维生素，维生素,B1,，,B2,，尼克酸，主要,存在于胚乳和胚芽,The nutritional value of cereal products varies with the part of grain that is used and the method of processing,cooking.,谷类及其制品的营养价值取决于加工、贮存和烹调方法。,0.79,3.50,0.6,85,1640,10.1,38.9,36.4,麦胚粉,0.20,0.40,10.9,92,1611,8.3,60.8,16.7,燕麦,0.12,0.25,1.6,19,1372,2.7,66.5,9.4,黑米,0.09,0.52,4.7,27,1469,3.1,71.98.8,小米,0.11,0.04,0.3,18,600,0.4,33.5,1.4,红薯,0.03,0.08,4.2,25,1448,0.6,73.2,12.0,面粉,0.02,0.06,4.1,33,2089,24.1,62.6,8.0,方便面,0.10,0.17,1.9,12,1418,3.6,67.7,9.0,玉米,0.11,0.04,0.5,14,1460,0.8,74.9,8.2,大米,Vit.B,2,(mg),Vit.B,1,(mg),Fe,(mg),Ca,(mg),Energy(kj),Fat,(g),Carb.(g),Protein(g),Kind,Nutrients Content of Cereal(100g),3.,烹调、加工与贮存的影响,Effect of cooking,processing and storage,85%,80%,72%,96%,94%,92%,0.40.9,0.20.4,0.2,0.6,0.4,0.3,fiber,0.70.9,0.60.8,0.30.6,1.0,0.8,0.6,mineral,2.02.5,1.52.0,1.52.0,0.6,0.4,0.3,saccharide,1.52.0,1.01.6,0.81.5,1.5,1.1,0.8,crude fat,914,914,813,6.9,6.6,6.2,crude p.,14.5,14.5,14.5,15.5,15.5,15.5,Water,出粉率,出米率,Nutrient,不同出粉率与出米率的营养组成（,%,）,出粉率对面粉维生素的影响,95100,85,80,72,50,0.50,0.30,0.25,0.15,0.10,pyridoxine,1.50,1.10,0.90,0.60,0.40,pantothenic acid,6.00,1.60,1.20,0.72,0.70,niacin,0.12,0.07,0.05,0.04,0.03,riboflavin,0.40,0.31,0.26,0.11,0.08,thiamin,出 粉 率（,%,）,vitamin,(mg/100g),烹调方式的影响,:B,族维生素保存率（,%,）,52,50,0,炸,标准粉,油条,100,86,79,烙,标准粉,96,86,97,烙,富强粉,大饼,78,43,51,煮,标准粉,73,71,69,煮,富强粉,noodle,90,86,70,发酵、蒸,标准粉,91,62,28,发酵、蒸,富强粉,Steamed bread,67,30,18,熬,小 米,congee,30,100,62,碗蒸,meal,24,50,33,捞蒸,rice,niacin,riboflavin,thiamin,cookery,stuff,food,3.,贮存对谷物营养价值的影响,含水量 氧气 微生物,害虫 谷物 时间,温度 湿度,阴凉、通风、干燥、避光,LEGUMES,豆类,大豆的营养价值,(nutritive value of soybean),Soybeans are good source of protein of high biological value and have been used for centuries in various forms as a food staple by millions of people in China and Japan.,大豆的蛋白质营养价值很高，是优质蛋白质,的良好来源，在中国和日本，大,豆制成各种食物，供给人们食用。,Protein,EAA,组成合理,rich in lysine,，赖氨酸,的含量丰富,3540%,Carbohydrate,其中约,50%,可直接消化，另一半,2030%,为难以消化的棉籽糖和水苏糖。,Fat,其中,USFA,占,85%,，亚油酸占,1520%50%,以上，磷脂,1.64%,，以卵磷,脂为主,soy lecithin,Mineral,Ca,：,190mg/100g,Fe,：,8.2mg/100g,Vitamin,丰富的,thiamin,，维生素,B1,riboflavin,维生素,B2,Vit.E,大豆油脂的脂肪酸组成,脂肪酸的种类,比例范围,平均值,饱和脂肪酸,(saturated fatty acids),月桂酸,(C,12,),0.1,豆蔻酸,(C,14,),0.5,0.2,棕榈酸,(C,16,),712,10.7,硬脂酸,(C,18,),25.5,3.9,花生酸,(C,20,),1.0,0.2,山芋酸,(C,22,),0.5,总计,1019,15.1,不饱和脂肪酸,(unsaturated fatty acids),棕榈酸油,(C,16,),0.5,0.3,油酸,(C,18,),2050,22.8,亚油酸,(C,18,),3560,50.8,亚麻酸,(C,18,),213,6.8,总计,(C,12,),80.7,functional factor,蛋白酶抑制剂（,protease inhibitor,，,PI,）：,常压蒸汽,30,分,1kg,压力加热,1025,分,豆腥味：脂肪氧化酶,(lipoxygenase),（,951015,分）,胀气因子：棉籽糖与水苏糖,（大豆低聚糖：双歧杆菌增殖）,植酸：,pH4.55.5,时可溶解,3575%,植物红细胞凝血素：不耐热,皂甙与异黄酮：抗氧化、降血脂、抗溶血、,抑制肿瘤和广谱抗菌,Soybean products,几种常见豆制品的营养价值：,1.,豆浆,(soybean milk),2.,豆腐和豆腐干,(Tofu and bean curd cake),3.,豆芽,(bean sprout):,豆芽除保留原有成分外，,还可产生大量,Vit.C,6,0.06,0.05,3,2.9,0.1,2.1,绿豆芽,8,0.07,0.04,5,4.5,1.6,4.5,黄豆芽,0,0.09,0.02,-,42.7,-,24.1,豆 豉,0,0.03,0.04,-,4.2,3.7,8.1,豆 腐,0,0.02,0.02,15,1.1,0.7,1.8,豆 浆,Vit.C,(mg),Vit.B,2,(mg),Vit.B,1,(mg),Vit.A,gRE,Carb.,(g),Fat,(g),Protein,(g),豆制品的营养成分,(100g),6.,油料蛋白制品：,利用油料作物榨油后剩下的油渣或油饼，经过精加工制成的植物蛋白制品。,分离蛋白,(soy protein isolates):Protein,占,90%,浓缩蛋白,(soy protein concentrates),：,Protein,占,70%,油料粕粉,(soy flour),：,组织化蛋白,(textured soy protein),：去纤维后膨化而成,FRUIT AND VEGETABLE,蔬菜和水果,From a nutritional standpoint,fruits and vegetables are valuable chiefly for their vitamin and mineral content and for their dietary fiber or bulk.,蔬菜和水果和人体维生素和无机盐的重要来源，并供给膳食纤维,1.classification,叶菜类,cabbage,broccoli,spinach,根茎类,potato,carrot,瓜茄类,cucumber,tomato,鲜豆类,string bean,green soy bean,蔬菜,vegetable,水果,fruit,仁果类,apple,pear,核果类,peach,apricot,杏,浆果类,grape,strawberry,柑桔类,orange,pomelo(,柚,),Carbohydrates:,glucose,starch,dietary fiber,碳水化合物：以葡萄糖、淀粉和膳食纤维为主,水果含糖较多 苹果、梨（,fructose,，果糖）；,桃、李、柑橘（,sucrose,，蔗糖）,葡萄、草莓（,glucose and fructose,）,蔬菜中胡萝卜、甜薯、西红柿、南瓜含糖较多,根茎类蔬菜（,starch,淀粉）；,food fiber,纤维素、半纤维素、果胶,2.nutritional value,Mineral:,K,Na,Ca,Mg,Fe,Cu,，,P,菠菜、油菜、苋菜、蕹菜含,Ca,、,Fe,较多,但草酸影响,Ca,、,Fe,的吸收,Vit.:,ascorbic acid,carotene,riboflavin,主要为维生素,C,、胡萝卜素、维生素,B2,；,其中蔬菜是维生素,C,的唯一来源,2.nutritional value,蔬菜、水果的营养成分,(100g),Vege.,Vit.C,(mg),Carotene,(,g),Vit.B,2,(mg),柿子椒,72,340,0.03,花菜,61,30,0.018,苋菜,47,2100,0.12,冬苋菜,20,6950,0.05,菠菜,32,487,0.11,冬瓜,18,80,0.01,南瓜,8,890,0.04,胡萝卜,16,4010,0.04,Fruit,Vit.C,(mg),Carotene,(,g),Vit.B,2,(mg),鲜枣,243,240,0.09,猕猴桃,62,130,0.02,柑,28,890,0.04,桔,19,520,0.03,芒果,23,8050,0.04,苹果,4,20,0.02,葡萄,25,50,0.02,桃,7,20,0.03,草莓,47,30,0.03,非营养性成分：,芳香物质,(aromatic compounds),：,油精,(,醇、醛、酯、酮等,),，,可以糖苷、氨基酸结合状态存在。,有机酸,(organic acids),：,苹果酸、柠檬酸、酒石酸,乳酸、琥珀酸、延胡索酸等,生理活性物质：,萝卜中的淀粉酶；无花果中的蛋白酶,大蒜中的植物杀菌素和含硫化合物；,洋葱、甘蓝中的类黄酮；,南瓜、苦瓜的降糖作用,天然色素,3.effects of processing and cooking,注意水溶性维生素,(,尤其是,Vit.C),及无机盐,的损失与破坏,烹调、加工中有不同程度的损失,蔬菜：,洗涤方式、切碎程度、用水量、,PH,、,加热温度、烹调时间等有关,水果：,生食可避免烹调的影响,