食物材料烹饪加工中维生素的保护策略  

Study on the Protection Strategy of Vitamins in the Cooking and Processing of Food Materials

作　　者：路红伟 LU Hongwei(Kaifeng Cultural and Tourism School,Kaifeng 475000,China)

机构地区：[1]开封市文化旅游学校,河南开封475000

出　　处：《现代食品》2021年第23期93-95,共3页Modern Food

摘　　要：应用不恰当的烹饪手法会造成食物原材料维生素的流失,导致食物的营养价值不高,若长期食用容易使人体患有维生素缺乏性疾病,因此注重烹饪加工过程中食物维生素的保护是非常必要的。本文分析了烹饪加工中食物维生素损失原因,探究烹饪加工中保护维生素的策略。Application of improper cooking techniques will cause the loss of food raw material vitamins,resulting in low nutritional value of food.Long-term consumption will easily cause the human body to suffer from vitamin deficiency diseases.Therefore,it is very necessary to pay attention to the protection of food vitamins during the cooking process.This article analyzes the reasons for the loss of vitamins in the cooking process,and explores the strategies to protect the vitamins in the cooking process.

关 键 词：食物烹饪 维生素 保护 

分 类 号：TS972.11[轻工技术与工程]