传统烹调工艺对食物营养价值的影响  

Exploration on the Influence of Traditional Cooking Technology on Food Nutritional Value

作　　者：杨文华 YANG Wenhua(Yunnan Ethnic Secondary Vocational School,Kunming 650034,China)

机构地区：[1]云南省民族中等专业学校,云南昆明650034

出　　处：《现代食品》2023年第5期100-103,共4页Modern Food

摘　　要：烹而后食,不仅可以杀菌消毒、降低食源性疾病的风险,而且大大提高了食物的消化吸收率,可以改善人体的营养状况。从营养学的角度来看,传统的烹调工艺对烹饪原料营养价值的变化有着深远的影响。因此,掌握传统烹调工艺对食物营养素理化性质改变的一般规律,推广合理的烹饪加工方法,可以最大限度地保留食物中的营养素,对人体的健康有着重要的意义。基于此,本文从营养学的角度,分析传统烹调工艺对食物中营养素的影响及破坏的途径,并提出了解决的措施及方法,有利于烹调从业人员在实施烹调加工过程中,最大限度地保留食物中的营养素。Eating after cooking can not only sterilize and reduce the risk of foodborne diseases,but also greatly improve the digestion and absorption rate of food and improve the nutritional status of human body.From the perspective of nutrition,the traditional cooking technology has a profound impact on the changes in the nutritional value of cooking materials.Therefore,it is of great significance for human health to master the general rules of traditional cooking technology on the changes in the physical and chemical properties of food nutrients,and promote reasonable cooking methods to maximize the retention of nutrients in food.Based on this,this paper,from the perspective of nutrition,analyzes the impact of traditional cooking technology on the nutrients in food and the ways to destroy them,and puts forward the measures and methods to solve them,which is beneficial for the cooking practitioners to retain the nutrients in food to the maximum extent in the process of cooking.

关 键 词：传统烹调工艺 营养学 营养素 食物营养价值 

分 类 号：R151[医药卫生—营养与食品卫生学]