烹饪中减少营养物质流失的对策探析.pdf

行业综述 Industry Review
doi:.cn41-1434/
烹饪中减少营养物质流失的对策探析
Analysis on the Countermeasures to Reduce the Loss of Nutrients in Cooking
◎ 张萌君，侯　芳，李一厚
（中国人民解放军 95979 部队，山东　新泰　271200）
ZHANG Mengjun, HOU Fang, LI Yihou
95979 ’ 　271200
(Unit , People s Liberation Army, Xintai , China)
摘　要：随着烹饪方式的逐渐多样化，食物加工过程中营养物质的流失引起了越来越多的关注，而如何在
烹饪中减少营养物质的流失成为关注的焦点。本文以烹饪为切入点，分析了食物营养严重损失的影响因素，重
点探讨了烹饪中减少营养物质流失的对策，以期最大程度地保留烹饪原料的营养价值，为科学烹饪提供参考。
关键词：烹饪；营养物质流失；影响因素；对策
Abstract：
With the diversification of cooking methods, the loss of food nutrients in food processing has attracted
more and more attention, and how to reduce the loss of nutrients in cooking has become the focus of attention. Taking
cooking as the starting point, this article analyzes the influencing factors of serious loss of food nutrition, and focuses on the
countermeasures to reduce the loss of nutrients in cooking, in order to preserve the nutritional value of cooking ingredients