食品冷冻加工过程中的营养流失与控制  

Nutrient Loss and Control During Food Freezing Processing

作　　者：殷沛豪 YIN Peihao(Xi'an Innovation College of Yan'an University,Xi'an 710100,China)

机构地区：[1]延安大学西安创新学院,陕西西安710100

出　　处：《现代食品》2025年第2期93-95,共3页Modern Food

摘　　要：本文深入研究了食品在冷藏处理阶段营养成分的损失问题以及可行的预防策略。对食品冷藏处理的科学原理及普遍应用的冷藏技术进行了剖析,并列举了一系列针对性的营养成分保持方法,目的是在食品冷藏处理过程中最大限度地降低营养损失,从而确保冷冻食品的营养价值和品质。In this paper,the loss of nutritional components in the cold storage stage of food and the feasible preventive strategies were deeply studied.At the beginning of this paper,the scientific principle of food cold storage and the commonly used cold storage technology are analyzed,and a series of targeted methods for maintaining nutritional components are listed,in order to minimize the nutritional loss in the process of food cold storage and ensure the nutritional value and quality of frozen food.

关 键 词：食品冷冻加工过程 营养流失 控制 

分 类 号：TS205[轻工技术与工程—食品科学]