食品加工过程中营养流失问题与解决对策

The Problem of Nutrient Loss in the Food Processing Process and the Countermeasures

LIN Kaiyu （Fujian Putian Senior Technical School， Putian 3511oo， China）

Abstract： This paper focuses on the key factors affcting the retention of nutrients in the food processing process It analyzes the causes from four aspects： the selection of processing methods，the cleanliness of equipment， the standardizationof personneloperation，andthe level ofenvironmentalcontrol. It also proposes targeted solutions， such as scientifically selecting processing technologies， improving the equipment maintenance system，strengthening standardized operation management，andoptimizing environmental zoningcontrol.The aim is to providea theoretical basis for enhancing the nutritional value of processed foods.

Keywords： food processing; nutrient loss; equipment cleanliness; operational specification; environmental control

近年来，国家高度重视加工食品行业发展，先后发布了众多利好政策。（剩余4365字）