食品加工过程中营养成分流失的机制与调控方法研究

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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

随着食品加工技术的发展，如何在保证食品安全和延长保质期的同时最大限度地保留营养成分，已成为食品领域的重要课题。（剩余4042字）

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