烹饪食品安全与卫生视角下食物原料在烹饪过程中营养素的损失及控制研究  

Study on the Loss of Nutrients in the View of Cooking Food Safety and Sanitation

作　　者：司连福 SI Lianfu(Liaoning Modern Service Vocational and Technical College,Liaoning 110164,China)

机构地区：[1]辽宁现代服务职业技术学院,辽宁沈阳110164

出　　处：《食品安全导刊》2022年第26期111-113,共3页China Food Safety Magazine

摘　　要：食物原料在进行高温烹饪的过程中,其内部的分子结构会因受到高温、添加剂、化学元素等各种因素的影响而被破坏,进而造成其营养素的降低与流失。科学的烹饪手法以及适当的原料配置、加工等,非但不会过度破坏食物成品的外观、风味等,还能保留食物的营养素。本文基于烹饪食品安全与卫生的视角进行研究,分析了食物原料烹饪过程中营养素的损失形式、损失因素以及控制策略,以期为相关领域工作人员提供一定启示。In the process of high-temperature cooking, the internal molecular structure of food raw materials will be destroyed due to the influence of high temperature, additives, chemical elements and other factors, which will lead to the reduction and loss of nutrients. Scientific cooking techniques and proper raw material configuration and processing will not only not excessively damage the appearance and flavor of food products, but also retain the nutrients of food. Based on the perspective of cooking food safety and hygiene, this paper analyzes the loss forms,loss factors and control strategies of nutrients in the cooking process of food raw materials, with a view to providing some enlightenment for workers in related fields.

关 键 词：烹饪食品安全与卫生 营养素流失与控制 食物原料加工 

分 类 号：TS972.1[轻工技术与工程]