不同烹饪方法对食物营养品质的影响研究  

Study on the Influence of Different Cooking Methods on Food Nutritional Quality

作　　者：张冲 ZHANG Chong(Nanjing Jinling Technical Vocational College,Nanjing 210000,China)

机构地区：[1]南京金陵高等职业技术学校,江苏南京210000

出　　处：《食品安全导刊》2023年第26期128-130,共3页China Food Safety Magazine

摘　　要：本文阐述了以水加热、油加热、空气加热为主的3种烹饪方法,分析了炖、煮、炒、蒸、油炸、煎和烧烤对食物营养品质的影响,提出在烹饪食物时,要合理选择烹饪方法和烹饪温度。This paper expounds three cooking methods,namely,water heating,oil heating and air heating,analyzes the effects of stewing,boiling,frying,steaming,frying,frying and barbecue on the nutritional quality of food,and puts forward that cooking methods and cooking temperatures should be reasonably selected when cooking food.

关 键 词：烹饪方法 食物烹饪 营养品质 水加热 油加热 空气加热 

分 类 号：TS201.4[轻工技术与工程—食品科学] TS972.1[轻工技术与工程—食品科学与工程]