烹调加工对食物营养价值的影响分析  

Analysis of the Influence of Cooking on the Nutritional Value of Food

作　　者：王江洁 WANG Jiangjie(Lankao Vocational College of Sannong,Lankao 475300,China)

机构地区：[1]兰考三农职业学院,河南兰考475300

出　　处：《现代食品》2023年第2期152-154,共3页Modern Food

摘　　要：俗话说“民以食为天”,吃饭是生活中的头等大事,美味的食物能带给人们愉悦的心情,而不同的烹饪手段则是食物发挥最佳味道、最佳营养的重要途径。在现代科学技术的发展下,虽然烹饪变得越来越便捷,但快捷的烹饪方式易造成营养物质流失,降低了美食的营养价值。本文从烹饪加工的步骤对食物营养价值的影响出发,探讨了不同的烹饪加工方式对食物营养价值的影响,分析了不同的食品在烹饪加工过程中营养价值的流失,提出了烹调加工中保护食物营养价值的途径。As the saying goes,“food is the most important thing for people”,eating is the top priority in life,delicious food can bring people a happy mood,and different cooking methods are important ways for food to give play to its best taste and nutrition.However,with the development of modern science and technology,although cooking has become more and more convenient,the quick way is also easy to cause the loss of nutrition in the cooking process,reducing the nutritional value of food.Starting from the influence of cooking processing steps on food nutritional value,this paper discusses the nutrition of different cooking processing methods on food nutritional value,analyzes the loss of nutritional value of different foods in the cooking process,and finally puts forward the ways to protect food nutritional value in the cooking process.

关 键 词：烹饪加工 营养物质 食品加工 

分 类 号：R151.3[医药卫生—营养与食品卫生学]