强化营养面粉的研究开发

The study and development of the strengthened nutritious flour

我国小麦制粉发展趋势是精、深加工,提高粮食产品的技术含量。针对面粉的营养特点及我国居民的饮食习惯,开发研制了强化钙、锌、螺旋藻面粉。并对强化剂的选择、用量及工艺、安全性等进行了研究,为我国居民从主食中获得全面营养,保证身体健康和家庭幸福,提供了一条安全、经济的途径。

The developing tendency of the wheat flour in our country is refined process and improving, the technical parts of the grian products. In auordance with the nutritious characteristics of the flour and the catering habits of our country's residents, developed strengthened Ca, Zn and spiralina flour, and hold on a study on the select, amount, technology and salty of the preparata providing a safe and economical way for the residents of our country to gain the whole nutrition from the main food, to keep healthy and guaranteeing the happiness of families.