食物原料在烹饪过程中营养素的损失及控制  

Nutrient Loss and Control of Food Raw Materials in the Cooking Process

作　　者：祝英湘 ZHU Yingxiang(Linyi Technician Institute,Linyi 276000,China)

机构地区：[1]临沂市技师学院,山东临沂276000

出　　处：《食品安全导刊》2022年第31期107-109,共3页China Food Safety Magazine

摘　　要：为进一步减少食物原料烹饪过程中的营养素损失,提高食物营养价值,本文研究了食物烹饪过程中营养素损失类型,并从烹饪方法、食物初步处理、烹饪过程3个方面研究了食物原料烹饪过程中营养素的控制措施,进一步减少了烹饪过程中食物营养素的损失,以期为相关人员提供参考。In order to further reduce the loss of nutrients in the process of cooking food materials and improve the nutritional value of food,this paper studies the loss types of nutrients in the process of cooking,and studies the control measures of nutrients in the cooking process of food raw materials from the cooking method,preliminary food treatment,and cooking process,which further reduces the loss of food nutrients in the cooking process,in order to provide reference for relevant personnel.

关 键 词：食物原料 烹饪 营养素 

分 类 号：TS201.4[轻工技术与工程—食品科学]