低温油炸对食品营养成分及品质的影响 -食品科学与工程专业

摘要

随着消费者对健康食品需求的增加，低温油炸技术作为一种新兴的食品加工方法受到了广泛关注。本文系统阐述了低温油炸技术的定义、发展历程及其相较于传统油炸方法的显著优势，包括热处理温度与时间的优化、营养成分保留程度的提升、产品安全性与健康效应的增强，以及能源消耗降低与环保性的改善。进一步地，文章深入分析了低温油炸对食品营养成分的具体影响，如蛋白质结构的保护、脂肪氧化程度的降低、碳水化合物结构的保持、水溶性维生素的高效保留及矿物质形态与生物活性的稳定，揭示了其在保留食品营养价值方面的独特优势。同时，本文还探讨了低温油炸技术对食品品质的多方面影响，包括色泽稳定性的提升、香气及风味物质的保留与生成，以及通过促进食品脱水来延长保质期的机制，为食品工业提供了优化产品质量的科学依据。此外，文章展望了低温油炸技术在推动食品行业可持续发展方面的潜力，包括开发新型健康食品、促进技术更新与质量标准提升、构建和完善行业标准体系，以及改善工作环境和提升职业形象等方面，为食品行业的转型升级提供了重要参考。综上所述，本文不仅丰富了低温油炸技术的理论研究，也为实际生产中的应用提供了全面的指导和建议。

关键词：低温油炸食品营养成分食品品质可持续发展

Abstract

With the increasing demand for healthy food among consumers, low-temperature frying technology has received widespread attention as an emerging food processing method. This article systematically elaborates on the definition, development history, and significant advantages of low-temperature frying technology compared to traditional frying methods, including optimization of heat treatment temperature and time, improvement of nutrient retention, enhancement of product safety and health effects, as well as reduction of energy consumption and improvement of environmental protection. Furthermore, the article delves into the specific effects of low-temperature frying on the nutritional content of food, such as the protection of protein structure, reduction of fat oxidation degree, maintenance of carbohydrate structure, efficient retention of water-soluble vitamins, and stability of mineral morphology and biological activity, revealing its unique advantages in preserving the nutritional value of food. At the same time, this article also explores the various effects of low-temperature frying technology on food quality, including the improvement of color stability, the retention and generation of aroma and flavor compounds, and the mechanism of extending shelf life by promoting food dehydration, providing a scientific basis for optimizing product quality in the food industry. In addition, the article looks forward to the potential of low-temperature frying technology in promoting the sustainable development of the food industry, including developing new healthy foods, promoting technological updates and improving quality standards, constructing and perfecting industry standard systems, as well as improving working environments and enhancing professional image, providing important references for the transformation and upgrading of the food industry. In summary, this article not only enriches the theoretical research on low-temperature frying technology, but also provides comprehensive guidance and suggestions for its practical application in production.

Keywords: Low-temperature frying Nutritional components of food Food quality Sustainable development

1 引言 1

2 低温油炸概述 1

2.1 低温油炸的定义 1

2.2 低温油炸技术的发展历程 1

2.3 低温油炸与传统油炸的区别 2

3 低温油炸对食品营养成分的影响 3

3.1 对蛋白质的影响 3

3.2 对脂肪的影响 3

3.3 对碳水化合物的影响 4

3.4 对维生素和矿物质的影响 4

4 低温油炸对食品品质的影响 5