烘焙工艺改进对食品安全与营养价值的影响分析  

Analysis of the Impact of the Improvement of Baking Process on Food Safety and Nutritional Value

作　　者：李海波 LI Haibo(Zhejiang Agricultural Business College,Shaoxing 312088,China)

机构地区：[1]浙江农业商贸职业学院,浙江绍兴312088

出　　处：《食品安全导刊》2024年第27期118-120,共3页China Food Safety Magazine

摘　　要：本文对传统与现代烘焙工艺的基本特点进行概述,并深入分析烘焙工艺改进对食品安全与营养价值的影响。现代烘焙工艺在温度控制、时间管理、原料选择及卫生条件等方面的技术革新,可以明显减少有害物质的生成、提高食品卫生的保障水平、保留更多的营养成分以及提升食品的抗氧化能力。通过具体案例分析,进一步阐述烘焙工艺改进的实际效果。同时指出当前烘焙工艺改进面临的挑战,并提出相应的对策,以期为促进烘焙行业蓬勃发展提供参考。In this paper,the basic characteristics of traditional and modern baking technology are summarized,and the impact of the improvement of baking technology on food safety and nutritional value is deeply analyzed.The technological innovations of modern baking process in temperature control,time management,raw material selection and hygienic conditions can obviously reduce the generation of harmful substances,improve the level of food hygiene protection,retain more nutrients and enhance antioxidant capacity of food.Secondly,through specific case analysis,the practical effects of the improvement of baking process are pointed out.Finally,the challenges faced by the improvement of baking process are pointed out,and corresponding countermeasures are put forward,in order to provide reference for promoting the vigorous development of baking industry.

关 键 词：烘焙工艺 食品安全 营养价值 技术改进 卫生保障 

分 类 号：TS201[轻工技术与工程—食品科学]