摘要
近几年,婴幼儿米粉的种类逐渐多样化,但关于婴幼儿米粉配方的问题也逐渐凸显,若婴幼儿米粉中的营养物质出现了问题,必然会给婴幼儿的身体健康带来巨大影响。本文系统分析了益生菌在婴幼儿米粉中所存在的问题,并提出若干解决策略以供参考。
In recent years, the types of infant rice flour have gradually diversified, but the formulation of infant rice flour has become increasingly prominent. If the nutritional substances in infant rice flour have problems, it will inevitably bring great impact on the health of infants and young children. This paper systematically analyzed the problems existing in the application of probiotics in infant rice flour, and put forward some strategies for reference.
引文
[1]陈立娟.我国婴幼儿米粉发展现状及发展方向[J].现代食品,2018(7):4-6.
[2]徐树来,戴常军,吴阳.我国婴幼儿米粉市场现状及发展对策分析[J].经济研究导刊,2014(35):157-158.
[3]袁凤娟.益生菌在婴幼儿米粉中的应用及发展方向[J].轻工科技,2013,29(11):32-33,69.