烹饪方法对食物营养成分的影响及保护措施  

Effect of Cooking Methods on Nutrient Composition of Food and its Protective Measures

作　　者：刘肖冰[1] Liu Xiaobing(Sanya Aviation and Tourism College, Sanya 572000, China)

机构地区：[1]三亚航空旅游职业学院,海南三亚572000

出　　处：《现代食品》2018年第9期47-49,共3页Modern Food

摘　　要：随着社会的不断进步,人们的生活水平逐渐提高,人们也越来越关注对食物营养成分的保护与影响。在日常生活中,各类食物材料具有不同的营养成分,利用不同的烹饪方法加工成为色、香、味、形、质俱佳的菜品,更加利于人体消化吸收食物的营养成分,能够有效地确保人体所需的营养供给。中国的烹饪技术弘扬海内外,结合视觉与味觉的实用艺术,不仅能够带给人们的视觉上的盛宴,更是将食物变为养生保健的佳品。但对食物材料使用不适合的加工与烹饪方法,极易造成食物中大量营养成分的流失,导致最后完成的菜品失去营养价值。因此科学合理的初加工与烹饪方法,能够有效地保护食物材料中的营养成分,从而大幅度的减少食物流失营养成分。本文主要针对烹饪方法对食物营养成分的影响,以及烹饪方法对食物营养成分的保护措施进行探讨与分析。With the continuous progress of society, people＇s living standards have increased gradually, and people are increasingly concerned about the protection and influence of food nutrition. In daily life, all kinds of food materials have different nutrient components, and they are processed into different colors, flavors, tastes, shapes, and textures by using different cooking methods. They are more conducive to human digestion and absorption of nutrients in food, and can effectively ensure the human body needs nutrient supply. China＇s culinary technology promotes both domestic and overseas, combined with the practical art of visual and taste, not only brings people a visual feast, but also turns food into good health care products. However, the use of unsuitable processing and cooking methods for food materials can easily result in the loss of large amounts of nutrients in the food, resulting in the final finished dish losing its nutritional value. Therefore, scientific and reasonable primary processing and cooking methods can effectively protect the nutrients in food materials, thereby greatly reducing food nutrient loss. This article mainly discusses the influence of cooking methods on the nutrient composition of food, as well as the discussion and analysis of cooking methods on the protection of food nutrient components.

关 键 词：烹饪方法 食物营养成分 保护措施 

分 类 号：R154[医药卫生—营养与食品卫生学]