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在食品中加入维生素、矿物质、氨基酸等微量营养成份以提高食品的营养价值,这叫营养强化,经强化后的食品就叫强化食品。食品强化的目的是多种多样的,通常根据各国、各地区的膳食结构、公共卫生情况和营养状况而定,归结起来有二:一是为了提高食品本身的营养价值,这就是根据各国、各地区人民的饮食习惯进行添补强化。所应用的强化剂通常为:在加工过程中容易氧化分解而遭致损失的成分,如维生素类;在原来食品中含量很少、不能满足人体日需要量的成分,或为了求得与其他
In the food by adding vitamins, minerals, amino acids and other micronutrients to enhance the nutritional value of food, called nutritional fortification, the fortified food is called fortified foods. Food fortification a variety of purposes, usually according to countries, regions, dietary structure, public health and nutritional status may be, summed up in two ways: First, in order to improve the nutritional value of food itself, which is based on countries, each Regional people’s dietary supplement to strengthen. The reinforcer to be used is usually a component that is easily oxidized and decomposed during processing, such as vitamins; a component that is low in the original food and does not meet the human daily requirement,