部分加工及烹饪方法对豆类食物功效的影响浅析

Influence of Processing Methods on the Efficacy of Legumes

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。

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