部分加工及烹饪方法对豆类食物功效的影响浅析

豆类食物(大豆类、杂豆类)及制品在烹饪中应用广泛,其性能、功效在加工、烹饪过程中有所改变,寻找其规律,对其合理加工及烹饪是充分利用食物对人体健康作用的基本法则。文章整理和归纳了古籍中关于烹饪加工对豆类食物性能改变的记载,并尝试借鉴西方营养学对于食物营养素受加工、烹饪的影响进行解释,以期更好地把握豆类食物的合理烹饪。

Influence of Processing Methods on the Efficacy of Legumes

Legumes( soy,mixed beans) and processed legume foods are widely used in cooking. Their properties and efficiency are likely to change in the processing and cooking processes. This paper analyzes and summarizes the records in classical books on what these processes do to their properties,and then makes an tentative attempt to explain how processing and cooking influence the nutrients of foods from the perspective of western nutrition,with a view to provide reference for health-beneficial cooking methods of legumes and processed legume foods.