Effect of microwave treatment on nutrients of food

(1) Effects on protein in food

Microwave treatment has little effect on protein content in milk, and amino acids in soy sauce are also No

destroys decomposition, and proper microwave treatment can also increase the nutritional value of soy protein.

(2) Effects on fat in food

Appropriate microwave treatment does not destroy the nutritional value of fatty acids. However, if the treatment time is too long or strong, the degree of

is too high, which may cause peroxidation of free fatty acids. Microwave heating can significantly reduce the activity of large

bean lipoxygenase. Therefore, when soybean oil is extracted, it is helpful to pretreat with microwave before grinding.

Prevention will help prevent The unsaturated fatty acids rich in soybean are oxidized by lipoxygenase, and

ultimately improves the nutritional value of soybean oil.

(3) Effects on carbohydrates in food

Carbohydrates in foods undergo a series of reactions in the microwave environment, such as Maillard

should, coke of sugar, etc. The total content of ethanol-soluble carbohydrates in the microwave-treated sweet potato, and the content of raw sugars and dextrin were less than those in the convection oven, while the starch content was just the opposite.

(4) Effects on vitamins in food

Because of the short time and high efficiency of microwave heating, it is very beneficial to maximize the preservation of food


The vitamin C preservation rate of microwave cooking vegetables is much higher than that of gas-heated vegetables. Microwave

The heating time of cooking is short and the thermal efficiency is high, so the damage to heat-sensitive vitamin C is correspondingly smaller than that of

. Vitamin B, and vitamin B6 are heat-sensitive vitamins in B vitamins, which are easily destroyed during traditional

food processing. Vitamin B1 and

vitamin B6 are well preserved in microwave baked products. Appropriate microwave processing can retain 90% of the vitamins in soybean seeds, which is significantly better than traditional processing methods. With the prolongation of microwave heating time, the content of vitamin E in vegetable oil decreased, and the extent of decrease varied with the type of fatty acid. Microwave

degrees of heating can cause oil to hydrolyze, free fatty acid content increases, prone to peroxidation,

, generate free radicals, cause vitamin E degradation, resulting in vitamins The loss of E increases by

plus. The more free fatty acids, the shorter the carbon chain and the higher the degree of unsaturation, the greater the loss of vitamin

E in vegetable oil.