| 我国营养强化面粉研究发展现状、存在问题及对策 |
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| 引用本文： | 李书国,董振军,李雪梅,陈辉. 我国营养强化面粉研究发展现状、存在问题及对策[J]. 粮食与油脂, 2005, 0(9): 3-5 |
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| 作者姓名： | 李书国 董振军 李雪梅 陈辉 |
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| 作者单位： | 河北科技大学,石家庄,050018;中国农业大学食品学院,北京,100083;河北省轻工业科学研究院,石家庄,050011;河北科技大学,石家庄,050018 |
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| 基金项目： | 河北省科技攻关项目(0322280313) |
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| 摘 要： | 该文介绍小麦面粉营养学特性、存在问题、作为营养强化载体优势;综述我国营养强化面粉发展现状,对营养强化面粉生产中关键技术进行研究,提出采用微胶囊化技术有利于营养素活性在面粉储存、加工过程中稳定。
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| 关 键 词： | 营养强化 面粉 微胶囊 |
| 文章编号： | 1008-9578(2005)09-0003-03 |
| 收稿时间： | 2005-08-04 |
| 修稿时间： | 2005-08-04 |
Study on Status and Key Technology of Nutritional Fortification of Wheat Flour in China |
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| LI Shu-guo,DONG Zhen-jun,LI Xue-mei,Chen Hui. Study on Status and Key Technology of Nutritional Fortification of Wheat Flour in China[J]. Cereals & Oils, 2005, 0(9): 3-5 |
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| Authors: | LI Shu-guo DONG Zhen-jun LI Xue-mei Chen Hui |
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| Abstract: | This article introduced the properties and its deficiency of wheat flour and its advantages as the carrier of fortified food in nutrition. The development of fortified wheat flour are overviewed in China. The key technology of fortified flour processing are studied. Microencapsulization of trace nutrientes was favorable for its activities protection in its storage and processing. |
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| Keywords: | nutritional fortification wheat flour microencapsue |
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