How does rice achieve nutritional fortification?

is the most common cereal food in the world, with
,
countries and nearly half of the world's population eating rice. As a result of the large loss of micronutrients in grains due to grinding processing, there is a general lack of vitamin
A
, iron, iodine, zinc, vitamin
B1
and vitamin
B2
in countries where rice is the main food.Food fortification is an effective way to solve the general shortage of micronutrients, which has the advantages of covering a wide population, not changing the flavor of food, short-term results, low cost and safety, and is widely used in the world. Because of the characteristics of high coverage, balanced intake and concentrated industrial production in some areas, rice has become one of the important carriers of food fortification, and after iodized salt, fortified flour, vitamin
A
fortified margarine and other popular fortified foods, fortified rice has been applied in various countries.Different reinforcement processes have varying degrees of influence on the quality of fortified rice the production techniques of nutritionally fortified rice are divided into two main categories, one is to add various nutrient enhancer to the surface of rice grains, i.e., the coating method and immersion method; The agent is mixed evenly with starchy raw materials to make particles similar to rice grains, known as "nutritional grains" or "artificial rice", and then, the nutrient grains and ordinary rice in a certain proportion of mixing, also known as extrusion pre-granulation (referred to as extrusion method).immersion method infesting method needs to clean rice (free rice) as raw material, first vitamin
B1
,
B6
,
B12
according to the formula after the amount dissolved in a neutral solution
(
Note: in the past also used acid solution, However, it will cause the loss of vitamin
B1
, and make the structure of the rice grain loose, fragile
)
in the subsequent processing, in the sprayer will be the solution together with the rice grain into the swing cylinder in the sprayer, so that the rice grain soaked nutrients about
2
-
4
hours. Then blow hot air into the sprayer, at the same time start the swing cylinder to dry the rice grain, the unsorted solution from the in-machine spray head and then sprayed on the rice grain, until all absorbed, and finally drum into the hot air to dry the rice grain to the set moisture. Next, vitamin
B2
and various amino acids are weighed according to the formula and also dissolved in a neutral solution, and then placed in the swing cylinder of the above-mentioned sprayer mixed with rice grains for secondary immersion, solution and rice grain ratio and operation with a dip the same, but not dry. Then the more humid rice grains that have been re-immersed are placed in the steamer for continuous steaming, so that the surface of the rice grain paste, which is conducive to preventing the loss of nutrients when washing rice by the rice crusher. Place the steamed rice grains back into the cylinder, spray
5%
of acetic acid solution in rotation, and then pass into the hot air and dry the rice grains.is mainly based on rice grain adsorption nutrients, obviously the quality is not stable, so the actual production is almost never used. Later, on this basis, the coating method was developed - additives were added to the nutrient solution so that the nutrients could be attached steadily to the rice grains.coating methodcoating method is generally clean rice (free of rice) as raw materials, in the clean production workshop through a number of coating film, the nutrient liquid covered on the surface of rice grains.The solution of the first coating film is made of phosphorus, starch, etc., the solution of the second coating film is made of Arabic glue, starch and sucrose fatty esters, and the solution of the third coating is made of fire and cotton glue. A coating film can improve the flavor, and has a high viscosity, and after three coating, in addition to the characteristics of viscosity, not easy to absorb moisture, can extend the storage period, but also reduce the loss of nutrients in the storage process and washing.Japan, the United States use this method to produce nutritionally fortified rice, China's Tianjin, Jilin, Jiangsu and other places have many enterprises to use this method to produce nutritionally fortified rice, but the coating method and immersion method has the same soft spots - the production of fortified rice particles often with special, some consumers are not easy to accept the color, taste and taste.Seconding method to crush rice as raw material, micro-crushed and nutritional enhancer premix mixed, through steam and water action, modulation into the extruder re-granulation, and finally after drying mixed with natural rice, to obtain nutritionally enhanced rice. The granulation method is suitable for large-scale production, technology and equipment tend to mature, but the production cost is higher.According to the temperature used in the extrusion process, extrusion granules can be divided into two processes: thermal extrusion (
70
degrees C -
110
degrees C) and cold extrusion (less than
70
degrees C), the former produced reinforced rice particles in gloss, transparency, homogeneity, aroma and other aspects similar to the quality of ordinary rice; At present, the domestic market launched the enhanced rice mainly by thermal extrusion method, the basic formula is two β
: one is fortified vitamin

B
1


, niic acid, zinc, iron and
folic acid, the color is rice white; Because color is easier to identify, orange nutrients are more popular.If the target consumer has requirements for the shape, size, homogeneity, aroma and color of the rice, it may only be suitable for the use of thermal extrusion process, and if the appearance of the rice requirements are not very high, may accept cold extrusion, immersion, spraying process production of fortified rice. If applied correctly, the spraying process can replace the extrusion process, especially with colorless premixes. If the premix has a color, such as reinforced iron sulfate, then the premix attached to the rice surface of the spray process will color the rice particles, resulting in a decrease in the acceptability of the fortified rice. Of course, several processes are feasible if the goal of the enhancement project is to intentionally let consumers know that fortified rice grains are different from natural rice grains and are more nutritious.The principle of choosing a nutritional enhancer is that it is relatively stable in nature, white in color or lighter in color, and does not affect the appearance quality of the product According to the
standard GB 1355
requirements, rice should be free of abnormal color and odor. With the exception of fortified particles intended to be identified by consumers (the following, if not specificly stated, do not include this condition), fortified rice should not appear abnormal in appearance after mixing with natural rice. Therefore, the principle of choosing a nutritional enhancer is that the properties are relatively stable, the color is white or the color is relatively light, will not affect the appearance quality of the product. In this way, under the premise of ensuring the stability and reliability of the enhanced technology, it is possible to achieve stable product quality and the appearance of the product does not change or change slightly.choice
vitamin A vitamin
A
depends to a large extent on the characteristics of the food carrier and, of course, on a variety of technical, regulatory and religious factors. Vitamin
A
precursor, retinol, is an unstable compound that is usually used as a stable ester formed with palmiticate or acetate esterification. Vitamin
A
, which can be used for food fortification, consists mainly of retinol acetate, retinol palmate, and vitamin
A
(β
-
carotene). β
-
is orange and does not apply to the fortification of certain foods.powdered vitamins
add
A and do not affect the color of fortified rice.
Lee
and others used vitamin
A
palmids as a nutrient to fortified rice and examined its stability during cooking and storage. Fortified rice produced by Wuxi Vili rice industry adds β
-
carotene, which adds β
-
carotene particles in bright orange. The company plans to use this as a marketing strategy to help consumers identify fortified rice.folic acid and other
B
vitamins are very beneficial in cereals and flours for fortification of folic acid, thiamine, nucleophosphin and niic acid, as these nutrients are lost between
65%
and
85%
during grinding. So even in developed countries, fortified flour and cereal foods are the main sources of satisfaction with these vitamins to reach the recommended intake.folic acid is pale yellow.
Paterson
study points out that when folic acid and edible collide are used together in rice fortification, the presence of collusives does not mask the yellowness of folic acid, resulting in a significant increase in the brightness, redness and yellowness of rice. Therefore, it is necessary to mix nutritionally fortified rice with ordinary unexorified rice in proportion and to use color masking agent.research team
Tzia
in Greece reinforced the compound
B
vitamins (
B1
,
B2
,
B3) with brown rice, white rice and cooked rice, respectively
,
B5
,
B6
,
B12
), the results show that vitamin
B2
makes rice pale yellow, vitamin
B12
makes rice slightly red, the lightness of all products has decreased. Among them, the color change of white rice and steamed rice is more obvious than that of brown rice, and the immersion method has a greater effect on color than the spray method. (above)Information Link Fortified rice was first introduced in the Philippines and has achieved significant results in the fight against local vitamin
B1
, nicinolic acid and iron deficiency, and has since been adopted in Sri Lanka, Japan, India, Thailand and other Asian countries and several states in Latin America such as Cuba, Colombia, Venezuela and the United States.Philippines: The first promotion of fortified ricerice is the most important
for 93%
of filipino households in the Philippines. Consumers buy bulk rice that is mainly unpackaged. Rice's first fortified nutrient is vitamin
B1
. Foot disease was a major public health problem in the Philippines at the time, and
vitamin B1
in rice seemed to be a practical solution. Experiments on the acceptance of enhanced rice color, taste, odor, palableness, digestion, etc. began in

1946.
large-scale intervention experiment in
1948 was conducted in
Bataan
, and two years later it was gratifying to find no more deaths from foot disease. This successful experience led to the introduction of the Rice Fortification
in
1952 and has not been repealed. However, although all rice is legally required to be strengthened, it has not yet been implemented. The main problem is that the absence of policy pressures such as the absence of a coalition of rice processors in the Philippines and the lack of product monitoring and tax monitoring for retailers have led to the survival of the rice enhancement law.in
1980s
, rice fortification was again taken seriously due to the high rate of iron deficiency anemia in the Philippines. By comparing the color and cost of a variety of iron nutrition fortifications, the Philippines eventually chose iron sulfate as an iron nutrition enhancer.
1998
, the
National Food Authority
launched an enhanced rice school breakfast intervention program in the two provinces.

, the program increased the student hemoglobin value from
10.8
to
11.7
and serum ferrrotein from
8.64
to
21.25
.
In
, the Food Fortification Act was passed, providing for iron fortification doses of
60
-
90,
mg of iron per kilogram of rice, with a plan for government-controlled rice producers to sell low-cost fortified rice to low-income people. In order to ensure the enhanced effect, the Philippine Government has stepped up its food-enhanced publicity campaign.


october
, 2004,
29
, then-Philippine President Arroyo signed Executive Order no.
382
, which establishes
11

7
as National Food Fortification Day. Today, there are more than 100 fortified foods in the Philippines, including rice, salt, flour, sugar, cooking oil, condiments, fruit juice drinks, fish products and meat products, as well as some of children's favorite snacks and cookies, most of which are labeled as meeting food fortification standards and production practices.United States: