| 浅谈营养强化面粉 |
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| 引用本文： | 刘强,田建珍,李佳佳. 浅谈营养强化面粉[J]. 西部粮油科技, 2012, 0(5): 23-26 |
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| 作者姓名： | 刘强 田建珍 李佳佳 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州450052 |
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| 基金项目： | 基金项目：河南省基础与前沿技术研究项目（项目编号：82300430020） |
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| 摘 要： | 食物营养强化是在食物中添加人们身体缺乏的营养素从而进行营养补充的一种方法。食物强化尤其是主食营养强化是成效比最高的消除微量营养素缺乏的有效途径与措施。面粉是中国居民最重要的主食品之一，也是各国在食物强化工作中的首选食品。在面粉等粮食中添加营养素，是我国继对食盐加碘强化后又一改善公众营养状况的重大举措。通过对营养强化面粉的介绍。阐述了其在公众营养改善中的地位和作用。
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| 关 键 词： | 面粉 营养强化 公众营养 营养素添加 |
Discussion on Enriched Flour |
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| LIU Qiang,TIAN Jian-zhen,LI Jia-jia. Discussion on Enriched Flour[J]. China Western Cereals & Oils Technology, 2012, 0(5): 23-26 |
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| Authors: | LIU Qiang TIAN Jian-zhen LI Jia-jia |
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| Affiliation: | (Henan University of Technology, Zhengzhou 450052) |
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| Abstract: | Fortification of food is the way to include added nutrition to body which insufficiency. Fortification of food,especially staple food nutrition aggrandizement is the highest effective way and measure for lacking of nutrients.Flour is the most important staple food for Chinese, and also prime choice for fortification. Which adding nutrient in flour is the major move to improve the public nutrition after salt and strengthen the Iodine. This article introduces the public nutrition improve in the position and role through the fortified flour |
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| Keywords: | flour food fortification community nutrition nutrients add |
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