减少食品加工过程中营养素损失的策略  

Strategies to Reduce Nutrient Loss in Food Processing

作　　者：薛逸秋 XUE Yiqiu(Jiangsu Changshu Secondary Specialized School,Changshu 215500,China)

机构地区：[1]江苏省常熟中等专业学校,江苏常熟215500

出　　处：《食品安全导刊》2024年第22期104-106,共3页China Food Safety Magazine

摘　　要：食品加工是保证食品安全和提高品质的重要手段,但同时也会导致营养素的损失。本文探讨了食品加工过程中营养素损失的主要原因,包括热处理、氧化作用、浸出和溶解以及光照等。针对这些问题,文章提出了一系列减少营养素损失的策略,如优化热处理工艺、采用抗氧化技术、改进加工设备和工艺流程、改进包装和储存方法等。这些策略的应用有助于最大限度地保留食品中的营养成分,提高食品的营养价值。Food processing is an important means to ensure food safety and improve quality,but it can also lead to nutrient loss.This article explores the main causes of nutrient loss during food processing,including heat treatment,oxidation,leaching and dissolution,and light exposure.In response to these issues,the article proposes a series of strategies to reduce nutrient loss,such as optimizing heat treatment processes,adopting antioxidant technologies,improving processing equipment and processes,and improving packaging and storage methods.The application of these strategies helps to maximize the retention of nutrients in food and improve its nutritional value.

关 键 词：营养素损失 食品加工 保护策略 加工技术 

分 类 号：TS205[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]