現(xiàn)代烹飪技藝對食品營養(yǎng)成分的影響研究

摘 要：本文分析了5種現(xiàn)代烹飪技藝對食物營養(yǎng)成分的影響，探討了低溫慢煮在保護(hù)熱敏性成分方面的優(yōu)勢，高壓烹飪對膳食纖維的軟化作用，溫和蒸煮在減少水溶性營養(yǎng)素流失中的效果，分子料理在控制營養(yǎng)損耗中的應(yīng)用，以及空氣炸鍋在減少油脂攝入中的重要性，為優(yōu)化食品營養(yǎng)管理和推動綠色健康飲食提供科學(xué)依據(jù)。

關(guān)鍵詞：現(xiàn)代烹飪技藝；食品營養(yǎng)成分；膳食纖維優(yōu)化；營養(yǎng)保留與安全

Research on the Impact of Modern Cooking Techniques on Food Nutritional Components

XIONG Zengfu， ZHANG Hongfu

（Xining City Vocational and Technical College， Xining 810000， China）

Abstract： 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.

Keywords： modern cooking techniques; food nutritional components; dietary fiber optimization; nutritional retention and safety

現(xiàn)代烹飪技藝通過精準(zhǔn)控制溫度、壓力和環(huán)境條件實(shí)現(xiàn)對營養(yǎng)成分的最大限度保留[1]。（剩余3974字）