浅谈烹饪加工对不同营养成分的影响及对策探讨  

Discussion on the Influence of Cooking Processing on Different Nutrients and Countermeasures

作　　者：江云涛[1] JIANG Yuntao(Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China)

机构地区：[1]青岛酒店管理职业技术学院,山东青岛266100

出　　处：《现代食品》2023年第15期108-110,共3页Modern Food

摘　　要：现如今人们对食品的需求已经从美味转变为营养健康。为了更好地顺应人们饮食习惯的改变,本文研究了烹饪加工对不同营养成分的影响,并为更好地维护食品中的营养成分提出相应对策。以分析影响食品营养价值的烹饪因素为基础,研究烹饪加工对不同营养成分的影响,分别对糖类、蛋白质、脂肪、维生素及矿物质等营养成分受到烹饪加工的影响进行了细致的分析。以前述研究情况为依据,针对烹饪加工过程如何更好保留食品中营养成分的问题,提出了荤素食材合理搭配、合理选择烹调方式以及烹饪工艺与食疗养生相结合的对策,以便更好地在烹饪加工中保留食物中的营养成分,有效地保障食品中营养物质的均衡。Nowadays,people’s demand for food has changed from delicious to nutritious and healthy.In order to better adapt to the change of people’s eating habits,this paper studies the influence of cooking processing on different nutrients,and puts forward corresponding countermeasures to better maintain the nutrients in food.Based on the analysis of cooking factors that affect the nutritional value of food,the influence of cooking processing on different nutrients was studied,and the impact of cooking processing on nutrients such as sugars,proteins,fats,vitamins and minerals was analyzed in detail.Based on the aforementioned research,aiming at the problem of how to better retain the nutrients in food during cooking and processing,the countermeasures of reasonable matching of meat and vegetarian ingredients,reasonable selection of cooking methods,and the combination of cooking technology and diet therapy and health care were proposed,so as to better preserve the nutrients in food under cooking and processing and effectively ensure the balance of nutrients in food.

关 键 词：烹饪加工 食品营养 营养成分 营养均衡 

分 类 号：TS972.1[轻工技术与工程]