傳統(tǒng)蒸煮工藝中水溶性維生素保留現(xiàn)狀 及優(yōu)化路徑分析

Analysis of Water-Soluble Vitamin Retention Status and Optimization Pathways in Traditional Steaming Techniques

NIEYana，XINLili，LIUJie，SUYue （Shandong City Service Institute， Yantai ， China）

Abstract： Steaming is an important process for retaining nutrients in traditional cooking，and its watersoluble vitamin retention directly afects the nutritional qualityof residents’diet.This paper systematically analyzes the current status and problems of water-soluble vitamin retention in traditional steaming，including low thermal efficiency of equipment and lack of process parameter standardization，and proposes optimization paths such as equipment structure innovation and process parameter standard system construction， aiming to promote the integrationof traditional technologyand modern nutrition，and improve thescientificityand effectivenessofnutrient retention in the cooking process.

Keywords： traditional steaming techniques; water-soluble vitamins; vitamin retention; optimization pathways

傳統(tǒng)蒸煮工藝作為中華烹飪文化的重要組成部分，在現(xiàn)代飲食結(jié)構(gòu)中仍占據(jù)重要地位。（剩余4286字）