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食物的强化(food fortication)就是将一种或几种营养素加到食物中去,使之能改善或提高食物的营养价值,达到规定的质量要求。经过这样加工的食物称为强化食品或强化食物,加入的营养素称为营养强化剂。通常有两种处理法:一是补偿强化,是指在食品中添加营养素以补偿在加工过程中所受的损失,如向加工过度的精白米、面或其制品内加入B族维生素。在西方一些发达国家,越来越多的人食用精白米、面制备的食物。我国食米地区出现的维生素B_1缺乏病就是因为大米在加工过程中,由于碾磨过度使其中的维生素B_1大量损失而引起的。因此可将VB_1加到精白米、面中去,制成强化食物。另一种是增量强化,是指添加营养素使之高于食品中原来的含量,以提高其营养价值,如土壤中缺碘的地区,食物中碘含
Food fortication is the addition of one or more nutrients to the food to make it possible to improve or enhance the nutritional value of the food to the required quality. The processed food is called fortified food or fortified food, and the added nutrients are called fortification agents. There are usually two kinds of treatment: First, the compensation fortification, refers to the addition of nutrients in food to compensate for the losses suffered in the process, such as the processing of excess white rice, noodles or their products B vitamins. In some developed countries in the West, more and more people consume refined white rice and noodles. The lack of vitamin B_1 in the rice-consuming areas of our country is caused by the massive loss of vitamin B_1 in the processing of rice due to excessive milling. VB_1 can therefore be added to the polished rice, noodles to make fortified foods. The other is incremental strengthening, refers to adding nutrients to make it higher than the original content of food, in order to enhance their nutritional value, such as iodine deficiency in the soil, iodine in food