With the continuous improvement of the living standards of our people, the food industry has developed rapidly, and food additives have become an indispensable base for processed foods. For food additives, the definitions of countries around the world are not the same, and the types specified are also different. China's definition of food additives is "natural or synthetic substances added to foods to improve food quality and color, aroma, taste and for preservation or according to the needs of processing technology." It is customary to refer to chemically synthesized or natural food additives belonging to the range of natural nutrients added to increase the nutritional content of foods as "nutritional fortifiers". Wheat is one of the world's major food crops, and flour, a major processed product of wheat, accounts for a large proportion of people's diet. Nowadays, people are paying more and more attention to the use of food additives in flour. There are two main aspects: (1) the use of super standard additives and prohibited additives, making food safety increasingly doubtful; (2) The use of flour fortifiers to eliminate flour deficiencies and improve people's diet has not received much attention. This paper cites a large amount of literature, analyzes and studies the above problems, and puts forward some opinions and suggestions on the use of food additives in flour in China, aiming to promote the healthy development of China's food industry. Adding enzyme preparation can enhance the fermenting ability of the flour. The flour mill supplements the wheat itself by adding barley malt powder or amylase. The addition amount depends on the characteristics and needs of the dough [5, 10]. The enzyme preparations currently used in European countries mainly include lipoxygenase, glucose oxidase and the like [5,9]. The enzymes currently used in Japan are fungal amylase, starch glucosidase and hemicellulase [5, 22, 23]. Amylase breaks down the unbranched portion of the starch molecule into smaller units, which reduces the stickiness of the dough, improves processing characteristics and fermentability, increases dough volume, and adds flavor. The use of nutritional fortifiers In the United States and many other countries around the world, the strengthening of flour nutrition has played an important role in improving the health of the whole population. At least 95% of the bread sold in the United States has been fortified [10]. The state stipulates that manufacturers must make a healthy labeling statement for their products. The nutritional supplements used in the United States are mainly mineral element Fe and four B vitamins (VB1, VB2, niacin and folic acid). Japan also attaches great importance to the nutritional fortification of flour, mainly using vitamins, minerals and amino acids, regardless of synthesis and natural, depending on the need to add species, strictly in accordance with national implementation standards. The EC's regulations are basically similar to those of the UN's FAO/WHO, and there are slight differences in the types and quantities based on this. 3.2 Problems and Causes of the Use of Flour Additives in China At present, the main problems in the use of flour additives in China are as follows: flour processing enterprises or self-employed operators are seriously exceeding the standard to add whitening agents or strong oxidants in production. Or the use of unqualified additives, or even the addition of toxic and hazardous substances that are prohibited from being added, is repeated [12,18,20]; flour processing companies rarely carry out the necessary nutritional fortification of flour, although the state adds this to the inclusion criteria. Among them, but it has not been strictly enforced [3]; the state lacks effective monitoring in the management of additives, management and technical measures are not in place, some regulations have yet to be further supplemented and improved; awareness of the use of food additives There is a big misunderstanding [2]; China lacks innovative research in the fields of flour additive addition methods and technologies, and now it is still in the stage of single variety, simple mixing, and many types of chemical synthesis [12,20].
Ningxia black wolfberry is named "Qiao Ni Ying Er Ma Ge" and Tibetan medicine named "Pang Ma", belonging to Lycium barbarum. For many thorny shrubs, many branches, hard branches, often curved, white. It is distributed in several provinces of Northwest China and Northwest China and Tibet and Europe. Black berry and Lycium barbarum are sweet and plain, rich in protein, Lycium barbarum polysaccharides, amino acids, vitamins, minerals, trace elements and other nutrients. It also contains rich black fruit pigment - natural procyanidin (red fruit Lycium barbarum), and its OPC content exceeds Blueberry (OPC3690mg/100g of black fruit Lycium barbarum and blueberry OPC330 to 3380mg/100g). So far, the natural wild plant with the highest OPC content has been found. Proanthocyanidin OPC is the most effective natural water-soluble free radical scavenger. Its efficacy is 20 times that of Vc and 50 times of VE. The black wolfberry is known as the "blue demon" in the wild.
NingXia Black Goji Berry,Ningxia Organic Black Goji Berry, Ningxia Black Dried Goji Berry,Dried Black Goji Berry Ningxia Hongqiaozhigu Technology&Development Co.,Ltd , http://www.guofuhui-ec.com
1. Types and Effects of Food Additives Used in Flour Food additives used in flour have different effects on flour or its products due to their different properties and functions. Currently, flour-related food additives can be attributed to three types [7, 8, 17]: whitening agents, quality improvers and nutritional supplements. Brighteners are also known as bleaches. It mainly includes some substances that are very oxidizing. By adding these substances, the carotenoids in the flour are oxidized to achieve the purpose of whitening the surface. The quality improver mainly includes an oxidizing agent, a reducing agent, an emulsifier or a fluffing agent. These substances have the effect of strengthening or weakening gluten, improving the texture of the pasta, preventing aging, and adjusting the enzyme activity in the flour.
Nutritional fortifiers mainly include three major categories of amino acids, vitamins and minerals. The addition of such substances can supplement the nutritional deficiencies of the flour, improve the nutritional level or meet the nutritional needs of special populations [12, 14, 17, 19].
2. The status of using food additives in flour abroad
The Food Health Act (PureFoodACT) on food safety was first established in the United States in 1908. There are about 2,700 food additives currently used in the United States, and bleach, oxidizing agents and nutritional additives [5, 10] are used in flour. In 1947, Japan enacted the Food Sanitation Law, which was administered by the Ministry of Health and Welfare. A total of more than 1,500 food additives were approved, of which less than 400 were synthetic additives [5, 22, 23]. The European Community Food Science Committee (EEC), established in 1974, is responsible for the approval, application and management of food additives. The main approved substances are oxidants, reducing agents, enzymes, emulsifiers, acidifiers and acidity regulators. Bleaching agent [5,9]. Use of brighteners In the United States, benzoyl peroxide is mainly used, and the normal dose is 50 mg/kg. Chlorine gas also has a bleaching effect and can also be used as a quality improver. It is mainly used to treat pastry powder and biscuit powder to improve the quality of high-sugar cakes. The dosage is 1250mg/kg. Japan uses almost no chemically synthesized brighteners, but forcibly mixes the processed flour with clean air, oxidizes carotenoids with oxygen in the air to achieve whitening purposes, and finishes the flour after about two weeks of storage. Mature, marketed.
In European countries, benzoyl peroxide is only used in export flour, and Vc must be added to mitigate the adverse effects of benzoyl peroxide on the gluten structure, in an amount of 50 to 100 mg/kg. The active enzyme-containing soy flour prepared from soybean or broad bean is widely used as a whitening agent, but the amount added is controlled at about 2.0% due to its unpleasant odor. The use of the quality improver is too difficult to handle the gluten, and the dough has a small expansion volume. The use of reducing substances to degrade the excess disulfide bond, giving the protein molecules a larger space for movement, can change the processing quality. The reducing agents commonly used in Japan are: cysteine, sodium metabisulfite, sulfur dioxide, and the like. In addition, emulsifiers, thickeners, pigments, etc. are used, but almost all natural products, such as: pectin, gardenia yellow, etc., are generally added according to the production requirements [5, 22, 23].
The use of oxidants can accelerate the oxidation of flour. The oxidant mainly affects the sulfur-containing amino acids in the gluten molecules to form a disulfide bond (-SS-), which causes the hardening of the protein, thereby improving the processing quality of the flour. Oxidizing agents used in the United States include azodicarbonamide, Vc, and enzyme preparations [10]. Azodiamide is the main substance used to promote post-cooking of flour and is a rapid oxidant. The mills in the United States use azodicarbonamide all the year round to improve the uniformity of flour-baked bread. The added amount is 4.5mg/kg. The newly harvested wheat needs to be added more, while the long-storage wheat can be added less. Nowadays, Vc is used more and more internationally, but due to its high price and limited effectiveness, it is used in the flour industry in North America. It is effective to add Vc together with azodicarbonamide to flour, and the addition amount is usually 25 to 75 mg/kg. In Europe, oxidants such as potassium bromate, azodicarbonamide, cystine and dehydroascorbic acid are used [9]. Among them, potassium bromate is only used in the export of flour, it has a long-lasting force, strong fermentation ability, and has a large ability to swell the dough, but has been gradually replaced by ascorbic acid in view of health considerations.
3. The status, problems and causes of using food additives in flour in China
3.1 China's use of food additives in flour The work of China's food additives began in 1973, the Food Sanitation Law was promulgated in October 1995, and in 1999, a total of more than 1,500 kinds of food additives were approved. , 5]. The 76 kinds of nutritional fortifiers approved by GB14880-94 [8] have effectively promoted the development of the food industry. According to the relevant data [5], there are 36 kinds of FAO/WHO regulations for the use of wheat flour treatment agents, 4 for Japan, and 10 for China. In China, there are a total of 76 types of nutrient fortifiers, two more than Japan. The use of brighteners The brighteners allowed in flours in China are mainly benzoyl peroxide, the prescribed addition amount is 60mg/kg [5,7], but in fact, the use of brighteners in enterprises is quite common. The use of prohibited substances by individual companies has also occurred from time to time.
Use of quality improvers
With the development of food technology, quality improvers have been greatly developed. When making noodles, in addition to monoglyceride and sodium stearoyl lactylate, add complex phosphate (sodium acid pyrophosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium dihydrogen phosphate, hydrogen phosphate II) Sodium), thickener (sodium alginate, sodium carboxymethylcellulose, guar gum, locust bean gum, phosphate starch, sodium polyacrylate), can make noodles easy to break, no adhesion, no mixed soup, The palate is delicate and chewy [5,25]. Adding stearoyl lactylate-calcium, monoglyceride, sucrose ester, enzyme preparation, and regulator to taro-like fermented noodles can enhance gluten, delay the aging of amylose, and have better moisturizing properties, making the product soft and soft. Flexible, shelf life is extended [5,25]. When making dumplings, clams, and sizzling, add lecithin, sodium stearoyl lactate, and propylene glycol to the flour. When operating, do not stick the roller, do not stick to the wall, and at the same time, the skin does not stick or crack [5,25] . The use of nutritional fortifiers Modern Western food emphasizes nutritional balance. The processing and manufacturing of foods emphasizes the addition of various nutritional enhancers needed by the human body, but there is basically no such concept in the production of traditional Chinese foods [25]. The nutrient enhancers specified in GB14880-94 are as follows: nitrogen-containing compounds (taurine, L-LysineHCl), vitamins (VB1, VB2, folic acid, Vc) and minerals (Fe2+, Ca2+, Zn2+ and Se2+), depending on the type of processed food, different amounts of addition are specified.
The main reasons for the above problems are as follows: In China, food additives as a new discipline has only a development history of more than 20 years, and it is largely based on foreign achievements to form its own framework system, the foundation is weak, and It should also be noted that the vast majority of food additives in China have been introduced from abroad in the past few years, and most of them are relatively low in terms of their safety, efficiency and scientific and technological content. In the field of research, methods of use, technology, etc., there is a certain gap with foreign countries [5]; China's raw grain wheat varieties are numerous, combined with the influence of various factors such as region, climate, cultivation conditions, etc., the quality varies greatly, special wheat and The production of special flour is still in its infancy, making it difficult to formulate uniform standards for the use of flour additives. [13] China's flour processing enterprises have an annual processing capacity of less than 10,000 tons, and the division is fragmented, decentralized, and small in scale. The product is single aging, low price and low efficiency. This is one of the main reasons for the confusing use of flour additives, which poses a threat to food safety [15]. For a long time, people have been influenced by traditional concepts, and because of differences in eating habits, occupations, and economic conditions, consumers are overly demanding the color of flour, and do not pay much attention to the nutritional ratio of food, especially in poor and underdeveloped areas. The processing and strengthening are still in an ignorant state.
4. Measures and methods to change the abuse situation of flour additives in China
According to the foreign management methods and the latest research results of food additives, combined with the actual national conditions of China, the following measures should be taken.
4.1 Accelerate the pace of legislation, increase law enforcement, and truly have laws to follow. In violation of the law, at the National People's Congress meeting in March 2001, 38 NPC deputies proposed the formulation of the Agricultural and Sideline Products Safety and Security Law and the Agricultural Products. Laws and regulations on food safety, such as the Safety Production Technical Regulations. It can be seen that legislation to strengthen food safety is imminent [2, 3]. At the same time, coordination and cooperation between relevant departments should be strengthened to increase law enforcement, inspection and management.
4.2 Strengthening popular science popularization and popularizing nutrition knowledge As long as the food additives are used strictly in accordance with national standards, it can be safe, reliable and non-toxic. At the same time, we should also see that due to the important position of flour in people's daily diet and its nutritional defects, it is imperative to carry out flour nutrition enhancement. In remote and impoverished areas in western China, due to economic conditions and natural conditions, people's diet is very unreasonable, and the lack of nutrition is more prominent. Iron deficiency, calcium deficiency, and vitamin deficiency are common, through the nutritional enhancement of flour. Preventing nutritional deficiencies and meeting the needs of human health are of great significance. The use of whitening agents in flour can not only meet the visual requirements of human beings, but also has no other benefits. To a large extent, it will destroy other nutrients in the flour. The excessive side effects of long-term use on the human body are very obvious. There must be a correct understanding of this.
4.3 Strengthening research on new technologies and methods for the production, use, analysis and testing of food additives For a long time, China's research on food additives has a weak foundation, and there is a certain gap compared with developed countries. Strengthening research and development in related fields and promoting the development of food additives to complex, natural and high-tech is an inevitable trend. In the past 10 years, many new varieties of food additives have been developed abroad, especially functional additives and biological additives. Japan uses advanced processing technology to smash the soybeans and add them to the flour as a flour whitening agent [1,6] and as a nutritional supplement. Microcapsule technology has been used in vitamins, flavors, medicines and other fields [16]. If applied to flour fortifiers, it can greatly improve the retention rate of vitamins and minimize the flavor and color of additives. Adverse effects such as texture and texture. Bioengineering and enzymatic engineering have the advantages of safety, non-toxicity and good effect, and are also a direction for the development of food additives [10]. 4.4 Strengthening the management of flour production enterprises and developing the existing flour production structure system for special wheat and special flour is the root cause of the confusion of the use of flour additives. As China joins the WTO, this system will be gradually broken. In the consumption of flour, special flour will gradually replace the current mixed powder, which will undoubtedly provide an opportunity for the promotion and popularization of flour additives [11,15,17].
5 Conclusion
The role and significance of food additives as a base for the food industry is unquestionable. Without food additives, there will be no healthy and rapid development of the food industry. Without the food additives, the healthy and rapid development of the flour industry is unlikely. In the use of additives in flour, we must strictly implement the relevant national quality hygiene standards and comply with national laws and regulations, so as to ensure the safety of food and protect people's health. Whether in the United States, Japan or European countries, the use of additives in flour from the government to the producers is particularly strict, there is very little super standard addition, and there is no phenomenon of adding unapproved substances to the flour. They all focus on the use of natural additives, and most of the flour is nutritionally enhanced to increase the value of food and nutritional value. It is also of great significance to strengthen the basic and applied research of additives, use new technologies and new methods to promote the development of this field, and narrow the gap between China and the world's advanced level. With the development of the food industry and the improvement of people's living standards, the development of green food and organic food will gradually become a hot spot [21]. However, as far as the current situation is concerned, in the long-term future, the development of natural, non-toxic side effects, high-nutrition, high-performance food additives added to flour still has broad prospects.
Current status of use of food additives in flour at home and abroad