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With the increasing improvement of people's living standards, the focus of people's attention has shifted from solving food and clothing to healthy nutrition. Today, when the food industry is becoming more and more refined, nutrition fortifiers have played a significant role. The results of the National Nutrition and Health Survey show that there are nutritional problems that cannot be ignored among Chinese residents. Micronutrient deficiencies are common among urban and rural residents in my country, especially calcium, iron, zinc, vitamin B1, vitamin B2, and vitamin A. China is the world's largest wheat production and consumption country. It is necessary and feasible to implement flour fortification in China to improve the nutritional status of the public.

Application of Nutrients in Flour

The process of nutritional fortification of flour is simple and easy, mainly to add nutrients to flour reasonably and evenly, generally in the following two ways:

One is to add micronutrients in the premix to the screw conveyor in the milling process to mix it with the flour in the machine, and use the rotation and thrust of the screw conveyor to make the additives fully and evenly mixed with the flour. This kind of adding method has less investment in equipment, but the disadvantage is that it needs to monitor and detect the addition amount regularly.

The other is the use of powder technology and equipment to add. The production process is that the flour from the storage bin enters the metering scale and is weighed and fed into the mixer. At the same time, the nutrients are also fed into the mixer through the micro-adding device through the micro-metering scale. After that, the mixer is operated according to the set program, mixing and stirring to make the nutrients fully and evenly mixed with the flour. The well-mixed nutrient fortified flour enters the finished powder bin or baler. The advantage of this method is that the addition amount is accurate, the distribution uniformity of nutrients in the flour is high, but the equipment investment is large and the production cost is relatively large.

When flour is fortified, the stability of vitamins is the main problem. Generally speaking, the vitamins in flour are relatively stable. Through the detection of micronutrients in flour, it is known that the loss of vitamin B1, vitamin B2, vitamin A, etc. is 1% ~ 5% after storage at room temperature for 6 months. Therefore, the loss can be effectively controlled as long as the loss is calculated and added during nutrition fortification.

Application of nutrients in flour products

Steamed bread and noodles are the most important staple food for people in northern China, which can be directly fortified by nutritious flour or added in the process of product processing. One of the main points of the use of nutritional fortifiers is that they cannot affect the taste and properties of the product itself. Therefore, when the noodle steamed bread is fortified, the influence of nutrients on the product should be considered. Experiments have proved that the use of nutrients within the scope of national standards will not affect the taste of the product itself.

Nutrients in the cooking, drying process there will be some vitamin loss, the test that the preservation rate of the vitamin is 65% ~ 85%.

Bread and biscuits are important foods in many areas, and they are also good carriers for nutrition fortification. However, high temperature baking is required in the production process, and there will be a lot of loss of nutrients in this process, and the loss of bread skin and inside will also be different. At present, the nutrients fortified in biscuits are mainly high calcium, high iron and other minerals.

Different nutrient formulas are different, and the selected raw materials and processes are also different. Therefore, when producing nutritional flour products, the production technicians must first review and confirm the formula and process of the production plan before proceeding to the next procedure.