低温烹饪与传统膳食的营养与安全特性

本文以馒头为例,分析了我国传统低温烹饪膳食在营养与安全方面的特点,并提出实现馒头等食品的营养成分和品质特征的稳定、均一,需要工业化生产中实现原料选择、工艺配方、生产流程,以及产品营养成分的检测和标识等全环节、全过程的标准化。

Low temperature cooking and nutrition and nutrition and security feature of traditional meals

This article analyzes nutrition and safety features of China＇s traditional low-temperature cooking food such as steamed bread, points out that it is necessary to realize standardization of whole process such as raw materials selection, process recipes,production processes, nutrition products detection and identification, the industrial production for making steamed bread and other food to achieve stable, homogeneous of the nutritional composition and quality characteristics.