自贸港背景下琼菜热加工对功能成分的影响

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中图分类号：TS210.4 文献标志码：A 文章编号：1674-0270（2025）35-0135-03

Research on the Impact of Thermal Processing on Functional Components of Qiong Cuisine Under the Background of Hainan Free Trade Port

LIU Xianbo (Hainan Vocational University of Science and Technology, Haikou 571126, China)

Abstract:The construction of Hainan Free Trade Port promotes the development of Qiong cuisine industry towards standardizationand industrialization,and the impact of thermal processngonfunctionalcomponents ofrawmaterials has become a key isue inqualitycontrol.Typicalraw materialsof Qiong cuisine are rich in proteins,unsaturatedfaty acids, polyphenols and other functionalcomponents,and traditional thermal processng methods such as poaching,stewing, and roasting show significant diferences in nutrient retention rates.Byanalyzing the variation paterns of functional components under different processing parameters and establishing a corelation model between temperature,time,and nutrient retention rates,this paper providesa theoreticalbasis for nutritional losscontrol in industrial production of Qiong cuisine,promoting high-quality development of Qiong cuisine industry under the background ofFree Trade Port.

Key Words: Qiong cuisine; thermal processing; functional components; nutrient retention; Free Trade Port

自贸港建设以来，海南的预制菜、中央厨房等工业化生产模式快速发展[。（剩余4829字）