不同加工和储藏方法对食品原材料营养素的影响  

Effects of Different Processing and Storage Methods on Nutrients of Food Raw Materials

作　　者：杨旭 YANG Xu(Beijing Economics Management School,Beijing 100142,China)

机构地区：[1]北京市经济管理学校,北京100142

出　　处：《现代食品》2022年第19期73-75,92,共4页Modern Food

摘　　要：随着生活条件的不断改善,人们对食品营养价值的要求也越来越高,食品不光要色、香、味、形俱全,同时还要保留食品原材料原有的营养,这不仅要求食材在加工时要注意营养的保护,同时在储藏中也要防止食材营养素的流失和破坏。基于此,本文对食材在不同储藏过程中营养素的变化进行了阐述,同时对食材在初加工过程、发酵过程以及焯水过程中营养素的变化进行了分析研究。With the continuous improvement of living conditions, people have higher and higher requirements for the nutritional value of food. Food not only needs color, fragrance, taste and shape, but also retains the original nutrition of food raw materials. This requires not only that food materials should pay attention to the protection of nutrition during processing,but also to prevent the loss and destruction of food nutrients during storage. Based on this, this paper expounds the changes of nutrients in different storage processes of food materials, and analyzes the changes of nutrients in the initial processing,fermentation and blanching processes of food materials.

关 键 词：储藏 加工 食材 营养素 

分 类 号：TS202.1[轻工技术与工程—食品科学]