食物原料在烹飪過程中營養(yǎng)素的損失及控制措施

摘 要：隨著生活水平的提升，人們對(duì)食物營養(yǎng)的關(guān)注度也在不斷升高。食物原料的烹飪與加工會(huì)導(dǎo)致營養(yǎng)素的流失。因此，烹飪時(shí)需根據(jù)食材的特點(diǎn)，科學(xué)選擇烹飪方式，減少食物中營養(yǎng)素的流失，提升食物的營養(yǎng)價(jià)值。本文闡述了食物原料在烹飪過程中營養(yǎng)素流失的原因及控制措施，為人們合理選擇烹飪方式提供參考。

關(guān)鍵詞：食物原料;烹飪過程;營養(yǎng)素;損失;控制措施

Abstract： With the improvement of living standards， people also pay more attention to food nutrition.Cooking and processing of food ingredients can lead to the loss of nutrients.Therefore， when cooking， according to the characteristics of food ingredients， scientific selection of food methods， reduce the loss of nutrients in food， improve the nutritional value of food.This paper expounds the reasons and control measures of nutrient loss of food raw materials during cooking and provides reference for cooking methods.

Keywords： food ingredients; cooking process; nutrients; loss; control measures

隨著我國經(jīng)濟(jì)的快速發(fā)展，人們的生活水平不斷提升，對(duì)飲食的營養(yǎng)與安全也提出了新的要求，具體表現(xiàn)在食物的色、香、味及營養(yǎng)層面。（剩余4182字）