叶酸强化面粉贮藏加工过程中叶酸稳定性的研究

摘要

以人工制备叶酸强化面粉为测试样品,研究了不同包装材料与不同贮藏温度对叶酸强化面粉中叶酸稳定性的影响;并将叶酸强化面粉制成馒头、冷鲜面、面包、曲奇,以这些为测试样品,检测了加工过程中叶酸强化粉产品的叶酸损失率.%We prepared folic acid enriched flour as test sample,and studied the influence of different package materials and storage temperatures on stability of folic acid in the flour,as well as folic acid loss ratio in cooking processing from enriched flour to steam bun,noodle,bread and cookie.