| 烹饪原料在烹饪加工过程中水溶性维生素的保存方法研究 |
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| 引用本文： | 李宏亮,蒋云升. 烹饪原料在烹饪加工过程中水溶性维生素的保存方法研究[J]. 现代食品, 2020, 0(3): 137-139 |
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| 作者姓名： | 李宏亮 蒋云升 |
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| 作者单位： | 江苏省泗阳中等专业学校,江苏 泗阳 223700;扬州大学旅游烹饪学院,江苏 扬州 225127 |
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| 摘 要： | 水溶性维生素是一类重要的食品营养成分,其含量少、稳定性差、在高温下易被破坏。因此,在烹饪过程中,要注重对水溶性维生素的保护。本文从饮食烹饪角度出发,分析日常烹饪方法对食物中水溶性维生素的破坏,并提出科学合理的烹饪方法。
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| 关 键 词： | 烹饪原料 水溶性维生素 保存 研究 |
Study on Preservation Methods of Water-soluble Vitamins in Cooking Materials During Cooking Process |
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| Li Hongliang,Jiang Yunsheng. Study on Preservation Methods of Water-soluble Vitamins in Cooking Materials During Cooking Process[J]. Modern Food, 2020, 0(3): 137-139 |
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| Authors: | Li Hongliang Jiang Yunsheng |
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| Affiliation: | (Jiangsu Siyang Secondary Vocational School,Siyang 223700,China;College of Tourism and Cooking,Yangzhou University,Yangzhou 225127,China) |
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| Abstract: | Water-soluble vitamins are important food nutrients with low content,poor stability and easy to be destroyed at high temperature.Therefore,in the cooking process,to pay attention to the protection of water-soluble vitamins.From the perspective of food cooking,this paper analyzes the destruction of water-soluble vitamins in food by daily cooking methods,and puts forward scientific and reasonable cooking methods. |
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| Keywords: | Cooking ingredients Water-soluble vitamins Preservation Research |
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