摘要
为减少藜麦类食品加工过程中的营养损失,提升产品营养品质与市场竞争力,本文分析了藜麦加工中营养流失的核心成因。分析认为,原料预处理不当、加工设备与参数失衡、加工人员操作不规范与加工环境控制疏漏是造成营养损失的主要原因。建议从规范原料预处理工艺、优化加工设备与参数、强化加工人员管理、精准调控加工环境4个维度控制全程营养损耗。
To reduce nutrient loss in quinoa-based food processing and improve product nutritional quality and market competitiveness,this paper analyzes the main causes of nutrient loss in quinoa processing.These causes are improper raw material pretreatment,unbalanced processing equipment and parameters,non-standard operation of processors,and inadequate processing environment control.Suggestions are to control nutrient loss throughout the process by standardizing raw material pretreatment,optimizing processing equipment and parameters,strengthening processor management,and accurately regulating the processing environment.
作者
王晶云
WANG Jingyun(Food College,Hunan Food and Drug Vocational College,Changsha 410006,China)
出处
《现代食品》
2025年第23期25-27,共3页
Modern Food
基金
湖南省教育厅科学研究项目“藜麦红枣酸奶的工艺优化及其抗氧化活性研究”(23C0789)。
关键词
藜麦类食品
食品加工
营养损失
环境调控
quinoa-based foods
food processing
nutrient loss
environmental control
