现代烹饪技术对传统食品营养价值的影响  

The Influence of Modern Cooking Techniques on the Nutritional Value of Traditional Food

作　　者：许文广 孙小明 刘薇 XU Wenguang;SUN Xiaoming;LIU Wei(Jiangsu College of Tourism,Yangzhou 225000,China;Khorgos Secondary Vocational and Technical School,Yili 835000,China)

机构地区：[1]江苏旅游职业学院,江苏扬州225000 [2]霍尔果斯中等职业技术学校,新疆伊犁835000

出　　处：《食品安全导刊》2024年第33期98-100,共3页China Food Safety Magazine

基　　金：江苏省高校哲学社会科学研究一般项目立项课题(2022SJYB2168);江苏省职业教育烹饪工匠“双师型”名师工作室、江苏旅游职业学院立项课题(Jg202403)。

摘　　要：本文系统分析了现代烹饪技术对传统食品营养价值的影响。研究发现,不同烹饪技术对食品中的蛋白质、维生素和矿物质等营养成分均会产生显著影响。高温烹饪可能导致蛋白质过度变性、维生素和矿物质大量流失,而低温慢煮、真空烹饪等温和处理方式则能较好地保留营养成分。基于此,本文提出选用低温烹饪和非热加工技术、严格控制工艺参数、使用安全炊具等措施。这些对策的实施对于传承传统美食文化、确保食品营养价值具有重要意义。This paper systematically analyzes the influence of modern cooking technology on the nutritional value of traditional foods.Studies have found that different cooking techniques have a significant impact on the nutritional content of food,such as proteins,vitamins and minerals.High-temperature cooking can lead to excessive protein denaturation and a large loss of vitamins and minerals,while gentle treatments such as low-temperature slow cooking and sous-vide cooking can better retain nutrients.Based on this,this paper proposes measures such as the selection of low-temperature cooking and non-thermal processing technologies,strict control of process parameters,and the use of safe cooking utensils.The implementation of these measures is of great significance for inheriting the traditional food culture and ensuring the nutritional value of food.

关 键 词：现代烹饪技术 传统食品 营养价值 

分 类 号：TS972.11[轻工技术与工程] TS201.4