科学烹饪对食物营养价值的保护性作用研究  

Study on the Protective Effect of Scientific Cooking on the Nutritional Value of Food

作　　者：王倩倩 朱春晓 WANG Qianqian;ZHU Chunxiao(Weifang Technician College,Weifang 261000,China)

机构地区：[1]潍坊市技师学院,山东潍坊261000

出　　处：《现代食品》2023年第22期28-30,共3页Modern Food

摘　　要：食物是人类获得营养物质的重要来源,但是在烹饪的过程中,食物的营养物质会有所流失。基于此,本文探讨了科学的烹饪方式对食物营养价值的保护性作用,总结了科学烹饪的营养保护策略,旨在最大限度地保留食物的营养价值。Food is an important source of nutrients for humans,but during the cooking process,a large amount of nutrients in food are lost.Based on this,this article explores the protective effect of scientific cooking methods on the nutritional value of food,summarizes the nutritional protection strategies of scientific cooking,aiming to maximize the preservation of the nutritional value of food.

关 键 词：科学烹饪 营养价值 保护性作用 

分 类 号：TS972.1[轻工技术与工程]