The achievements use polysaccharides to develop the micro-embedding technology of vitamin C and vitamin C calcium solids, which can improve the protection of vitamin C during the cooking process of pasta. The vitamin C retention rate is over 60% and this process has strong operability. Using this technology, Lu Wei developed a series of vitamin C-fortified pasta products for the first time, such as "Vitamin C fortified flour", "Vitamin C fortified steamed bread", and "Vitamin C fortified noodles". These have already successfully started industrial production, filled the gap in the domestic market. The diversified vitamin C-fortified pasta products are of great significance for improving the health of the people and promoting social and economic development.