影響食品烹飪過程中營養(yǎng)流失的因素及控制措施分析

Analysis of the Factors Affecting Nutrient Loss during Food Cooking Process and Control Measures

WANG Hao （Shaoxing Technician College，Shaoxing 312000， China）

Abstract： This paper analyzes the key factors leading to nutrient loss from the perspectives ofcooking methods， utensils，personnel，environment，andadditives，and puts forward targeted control measures.The analysis shows that through reasonable selection of low-temperature cooking methods，standardization of operation processes， optimizationof thecooking environment，andothermethods，the lossofwater-solublevitamins，minerals，and heatsensitive nutrients can be effectively reduced，providing theoretical support for families and the catering industry to enhance the nutritional value of food.

Keywords： nutrient loss; cooking methods; utensil management; environmental control; food additives

食品烹飪是食物加工的核心環(huán)節(jié)，但不當(dāng)?shù)呐腼儾僮饕讓?dǎo)致營養(yǎng)成分大量流失，影響膳食質(zhì)量與人體健康。（剩余4525字）