摘要
本文分析了5种现代烹饪技艺对食物营养成分的影响,探讨了低温慢煮在保护热敏性成分方面的优势,高压烹饪对膳食纤维的软化作用,温和蒸煮在减少水溶性营养素流失中的效果,分子料理在控制营养损耗中的应用,以及空气炸锅在减少油脂摄入中的重要性,为优化食品营养管理和推动绿色健康饮食提供科学依据。
This paper analyzes the effects of five modern cooking techniques on preserving food nutrients,discusses the advantages of low temperature and slow cooking in protecting heat sensitive ingredients,the softening effect of high pressure cooking on dietary fiber,the effect of gentle cooking in reducing the loss of water-soluble nutrients,and the application of molecular gastronomy in controlling nutrient loss,and the importance of air fryers in reducing fat intake.This paper provides scientific basis for optimizing food nutrition management and promoting green and healthy diet.
作者
熊增福
张洪福
XIONG Zengfu;ZHANG Hongfu(Xining City Vocational and Technical College,Xining 810000,China)
出处
《食品安全导刊》
2024年第32期96-98,共3页
China Food Safety Magazine
关键词
现代烹饪技艺
食品营养成分
膳食纤维优化
营养保留与安全
modern cooking techniques
food nutritional components
dietary fiber optimization
nutritional retention and safety
作者简介
熊增福(1985—),男,青海乐都人,本科,助理讲师。研究方向:烹饪工艺与营养。
