從安全營養(yǎng)角度看食品加工工藝研究

摘 要：本文具體分析了食品加工工藝的含義與特點，并從安全營養(yǎng)角度介紹主要的食品加工工藝，包括冷凍干燥技術(shù)、微波加工技術(shù)、膜分離技術(shù)、超高壓技術(shù)和遠紅外線技術(shù)，并提出了推進食品加工工藝優(yōu)化發(fā)展的有效策略。

關(guān)鍵詞：安全營養(yǎng);食品加工工藝;研究

Research on Food Processing Technology from the Perspective of Safety and Nutrition

WANG Liting

（Bayannaoer Vocational and Technical School， Bayannaoer 015000， China）

Abstract： This article specifically analyzes the meaning and characteristics of food processing technology， and introduces the main food processing technology from the perspective of safety nutrition， including freeze-drying technology， microwave processing technology， membrane separation technology， ultra-high pressure technology and far-infrared technology， and puts forward an effective strategy to promote the optimization and development of food processing technology.

Keywords： safe nutrition; food processing technology; research

食品加工不僅能夠有效保存食物原料的色澤、味道及其營養(yǎng)成分，并且在口感上也會更加豐富。（剩余4364字）