食品加工過程中營養(yǎng)成分流失的機(jī)制與調(diào)控方法研究

Study on the Mechanism and Regulation of Nutrient Loss in Food Processing

ZHENG Tengxiao

（School ofFoodScience andEnginering，Tianjin UniversityofScienceandTechnology，Tianjin3oo457，China）

Abstract： The mechanism and regulation of nutrient loss in food processing were discussed in this paper. By analyzing the efects of hot processing，cold processing and chemical reaction on nutrients，the causes and rules of nutrient loss under different processing methods were revealed. In response to this problem， the regulation method is proposed to efectivelyslow down the loss of nutrients，soas to improve the nutrition retentionrate offood，and provide important theoretical basis and practical guidance for the food processing industry.

Keywords： food processing; processing process; nutrient composition; regulation method

隨著食品加工技術(shù)的發(fā)展，如何在保證食品安全和延長保質(zhì)期的同時(shí)最大限度地保留營養(yǎng)成分，已成為食品領(lǐng)域的重要課題。（剩余4042字）