摘 要
传统烹饪技术与现代烹饪技术在食物制备中具有不同的应用特点，其对食物营养成分保留效果的影响尚需深入探讨。本研究旨在比较传统与现代烹饪技术对食物主要营养成分的保留能力，为优化烹饪方式提供科学依据。研究选取了蒸、煮、炒等传统方法以及微波、真空低温烹调等现代技术，以维生素C、蛋白质、脂肪和矿物质等关键营养素为评价指标，通过实验室分析结合统计学模型评估不同技术条件下的营养保留率。结果表明，传统蒸煮法在维生素C和矿物质的保留方面表现较好，而现代真空低温烹调技术则显著提高了蛋白质和脂肪的稳定性，减少了高温氧化带来的损失。此外，微波技术在时间效率和部分热敏性营养素保留上展现出独特优势。本研究创新性地构建了综合营养保留指数（CNRI），用于量化不同烹饪技术的整体营养价值，并发现现代技术在特定场景下能够更好地满足精准营养需求。研究结论指出，传统与现代烹饪技术各有优劣，应根据食材特性和营养目标合理选择。这一成果不仅丰富了烹饪科学理论，还为公众健康饮食提供了实践指导，同时为食品加工行业开发高效低损的烹饪设备和技术奠定了基础。
关键词：烹饪技术；营养保留；综合营养保留指数；真空低温烹调；微波技术
Abstract
Traditional cooking techniques and modern cooking techniques exhibit distinct application characteristics in food preparation, and their effects on the retention of food nutrients warrant further investigation. This study aims to compare the retention capabilities of major nutrients in food using traditional and modern cooking methods, providing a scientific basis for optimizing cooking practices. Selected traditional methods such as steaming, boiling, and stir-frying, along with modern technologies like microwave cooking and sous-vide (vacuum low-temperature cooking), were evaluated using key nutrients including vitamin C, protein, fat, and minerals as assessment indicators. Laboratory analyses combined with statistical modeling were employed to evaluate nutrient retention rates under different technical conditions. The results indicate that traditional steaming and boiling methods perform well in retaining vitamin C and minerals, whereas modern sous-vide technology significantly enhances the stability of proteins and fats, reducing losses caused by high-temperature oxidation. Additionally, microwave technology demonstrates unique advantages in time efficiency and the retention of certain heat-sensitive nutrients. This study innovatively constructs a Comprehensive Nutrient Retention Index (CNRI) to quantify the overall nutritional value of different cooking techniques, revealing that modern technologies can better meet precision nutrition requirements in specific scenarios. The conclusion highlights that both traditional and modern cooking techniques have their respective strengths and weaknesses, suggesting that choices should be made based on ingredient characteristics and nutritional ob jectives. This research not only enriches the theoretical fr amework of culinary science but also provides practical guidance for public healthy eating, while laying the foundation for the food processing industry to develop efficient and low-loss cooking equipment and technologies.
Keywords: Cooking Technology; Nutrition Retention; Comprehensive Nutrition Retention Index; Vacuum Low-Temperature Cooking; Microwave Technology
目 录
一、绪论 1
（一）研究背景与意义 1
（二）国内外研究现状分析 1
（三）研究方法与技术路线 2
二、传统与现代烹饪技术的基本原理比较 2
（一）传统烹饪技术的核心特征 2
（二）现代烹饪技术的发展趋势 3
（三）两类技术的加热机制差异 3
（四）技术对食物成分影响的理论基础 4
三、不同烹饪技术对主要营养成分保留的影响 4
（一）维生素在两种技术下的变化规律 4
（二）蛋白质热变性与保留率对比 5
（三）矿物质流失率的实验数据分析 5
（四）脂肪氧化程度的比较研究 6
四、烹饪技术对特殊食材营养保留效果的实证研究 6
（一）蔬菜类食材的营养保留特性 6
（二）肉类食材的营养损失机制 7
（三）谷物类食材的营养优化策略 7
（四）特殊食材案例的综合分析 8
结论 8
参考文献 10
致 谢 11
