浅析烹饪加工对不同营养成分的影响及对策  

Analysis of the Effects of Cooking and Processing on Different Nutrients and Countermeasures

作　　者：陈磊[1] CHEN Lei(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22期31-33,共3页Modern Food

摘　　要：如今,人们对于食物的要求越来越高,不仅追求味道,而且追求营养与健康。随着人们饮食结构不断变化,掌握合理的烹饪方式也变得越来越重要。基于此,本文分析了不同烹饪加工方式对不同营养成分的影响,并提出了相应的优化对策,以供参考。In today's society,people have increasingly high demands for food,not only pursuing taste,but also pursuing nutrition and health.With the continuous changes in people's dietary structure,mastering reasonable cooking methods has become increasingly important.Based on this,this article analyzes the impact of different cooking methods on different nutritional components and proposes corresponding optimization strategies for reference.

关 键 词：烹饪加工 营养成分 影响 

分 类 号：TS972.1[轻工技术与工程]