堅(jiān)果類食品加工過(guò)程中營(yíng)養(yǎng)損失問(wèn)題及解決方案

Nutritional Loss Problems and Solutions During Nut Food Processing

JIAO Wenyu

（Administration for Market Regulation，Pingquan City， Pingquan O675oo， China）

Abstract： Nut foods are rich in high-quality protein，unsaturated fatty acids，and a variety of vitamins and minerals，butthe problem of nutritional loss during processngcannot be ignored.Combining the characteristics of nut processing technology，this article analyzes the problems of vitamin degradation caused by high-temperature baking， oil oxidation caused by mechanical treatment，and changes in nutritionalcomponents during packaging and storage. In response to these problems， solutions such as segmented heating baking processlow-temperature cold pressing and crushing technology，and multi-layer composite packaging materials are proposed. By optimizing temperature and time parameters，reducing mechanical action intensity，and improving packaging and storage environment， the loss of nutrients can beefectivelyslowed down，the nutritional value and quality safetyof nut fods can be guaranteed，and consumers’ demand for healthy food can be met.

Keywords： nut foods; nutritional loss; shelf life

堅(jiān)果類食品因富含優(yōu)質(zhì)蛋白質(zhì)、不飽和脂肪酸、膳食纖維、維生素和礦物質(zhì)等營(yíng)養(yǎng)成分，備受消費(fèi)者青睞。（剩余3865字）