Composite nutrient balancing flour

Abstract

The invention provides a composite nutrient balancing flour which is prepared through combining vitamins, minerals, dietary fiber, natural nutrients, grease emulsification, it also comprises flour, folic acid, nicotinic acid, retinol acetic ester, calciferol, sulfur ammonium, lactoflavin, chlorhydric pyridoxol, L-ascorbic acid, L-lysine hydrochlorate, calcium salts, ferric salts, zinc salts, selenium salts, cereal germ powder, defatted soybean powder, composite cereal and potatoes, dietary fabric, composite biological enzymes. The preparation comprises the steps of weighing, blending, diluting, mixing masterbatch and carrier flour homogeneously by a predetermined proportion, and loading into beading machine through auger delivery.

Description

technical field [0001] The invention belongs to the technical field of flour deep processing, and in particular relates to a compound nutrition balanced flour which combines vitamins, minerals, dietary fiber and natural nutrients. Background technique [0002] Protein, sugar, fat, vitamins, minerals and water are the six major nutritional elements for human to maintain life. Without vitamins and minerals, food cannot be smoothly converted into the substances and energy needed by the human body, and the human body cannot function normally and cannot survive. The third nutritional survey in China shows that the current situation of Chinese people lacking vitamins and minerals is generally serious. Compared with the RDA national standard formulated by the Chinese Nutrition Society, the per capita intake of vitamin B 2 Only 58.4%, vitamin A only 61.7%, calcium only 49.2%. Zinc, Selenium, Iron, Vitamin B 1 Etc is also noticeably lacking. Long-term lack of these important vita...

AI Technical Summary

Problems solved by technology

my country's "Hygienic Standards for the Use of Food Nutrition Fortifiers" stipulates the nutrients and the amount of single species used for nutritional fortification in flour, but it is still in the initial stage of exploration and free addition. There are many blind spots in practice and application, and there is a lack of comprehensive addition standards and nutrients. Interaction and comprehensive use of safety standards and regulations, the use of standards for different grades of flour in different regions and the provisions on the number of varieties and comprehensive use of various nutrients, lack of technological norms and uniform inspection standards, and currently foreign reference materials are also very limited. Therefore, from the perspective of safe and balanced nutrition, the comprehensive use of nutrients should not be too large. Before the nationwide promotion, this standard can only be used as a reference

[0003] At present, in the application and patent application of nutritional fortification of flour, there are single nutrient additions, insufficient comprehensiveness or inconformity with the amount of each nutrient in the grade flour itself and the use of the fortified product, blindly following the hygienic standards for the use of nutritional fortifiers without proof The addition of a single fortified amount, lack of experience in adding various nutrient combinations, can not achieve the real purpose of balanced and safe nutrition in the diet

There is also simply adding flour with a combination of natural miscellaneous grains. Although the nutrition is increased, the nutritional substances that are lacking and lost in the actual flour itself have not reached the balance of the actual flour's own nutrients. The appearance and color of steamed cooked food do not meet the needs of human consumption

At present, the "7+1" program recommended by the National Public Nutrition Improvement Project Office for the nutritional fortification of flour in my country is not perfect for the comprehensiveness of flour in different regions and grades and the general nutritional needs of the public. First, the comprehensive addition of vitamins involves To human safety: 1. Whether it is based on the measured value of the added object, the absorption rate of the local population and the basic nutritional needs, there is a certain gap between the variability of the proportion and the diversification of the product, and the lack of strengthening of the main nutrients that flour lacks, Inconsistent with the comprehensiveness of balanced nutrition

2. The quality control, procurement, storage, quantification and various testing procedures of raw materials must be regulated according to strict requirements, and the craftsmanship should be paid attention to. It is absolutely impossible to blindly add a single nutrient with the benefit of the introduction. It must be done by a professional team. Do

3. According to the basic nutrient absorption rate, there is no certain amount of natural substances, and only some synthetic substances are used. Because the amount of nutritional fortifiers is not sufficient according to the standard, it cannot reach the universality of balanced nutrition for the public. Synthetic products are comprehensive Use of pervasive security is also limited