Food processing technology research and development layout and development thinking

The people's growing demand for a better life is the main direction of food science and technology innovation. During the "Thirteenth Five-Year Plan" period, with the unremitting efforts of the vast number of food science and technology workers, the overall level of food science and technology has been significantly improved, the role of grain and oil processing technology innovation has become increasingly apparent, and new grain and oil products have been increasing, providing effective support for the construction of a modern food industry system.

First, moderate processing innovation provides endogenous impetus for the upgrading of the grain processing industry

In recent years, the variety of grain and oil processing products has become increasingly rich, the food processing industry has developed rapidly, the types of domestic special wheat flour products have been increasing, and the market classification has become more refined. In view of the problem of nutrient loss caused by excessive grain and oil processing and large loss of over-processed grain, during the "Thirteenth Five-Year Plan" period, grain science and technology focused on the moderate processing of grain and oil as the key innovation direction, focusing on the moderate processing technology of rice, wheat and oil. The main layout has implemented "research and demonstration of key technologies and equipment for moderate processing of wheat flour", "research and demonstration of key technologies and equipment for industrialization of traditional grain processing products", "research and demonstration of key technologies and equipment for industrialization of rice (rice) processing", "key technologies and complete sets of equipment for nutritional preservation of innovative rice product processing and integrated demonstration"; Research and demonstration of key new technologies and equipment for traditional grain processing" and a series of other projects. In the field of wheat processing, the effects of processing accuracy changes on the retention of nutritional components and the removal of risk factors of products were systematically studied, the adaptability law of bulk food processing was systematically analyzed, core equipment such as flexible peeling of wheat, online sampling of powder flow and particle size measurement and control was researched and developed, and an intelligent milling control system was initially constructed, which provided technical and equipment support for the digital upgrading of wheat processing management. In the field of rice processing, grain scientific research institutions focus on the development of on-line testing equipment for photoelectric accurate identification and processing accuracy, research on rice moderate processing whitening technology and polishing technology, research and improve the key quality indicators of rice processing accuracy, and develop online detection equipment for rice skin retention and intelligent complete sets of equipment for rice moderate processing through the integration of automatic system control technology. Preliminary formation of a series of bulk flour food and rice products moderate processing technical specifications, the construction of the main grain varieties moderate processing quality control system.

Second, the research and development of grain and oil processing technology provides technical support for nutrition and health

In recent years, food research has taken the difficulties of coarse grain processing and whole grain processing technology as a breakthrough, focusing on the improvement of coarse grain and whole grain processing technology, equipment and product quality, focusing on solving the problems of inconvenient cooking and poor taste of miscellaneous grain, and

carried out in-depth research on the nutritional components of coarse grains, coarse grain and whole grain processing technology, laying a technical foundation for improving the processing technology of miscellaneous grains and whole grains. In the research of mixed grains, the role of active ingredients of mixed grains and whole grains in inhibiting oxidative stress and regulating glycolipid metabolism was studied, the key technology of selecting coarse grains and beans, the key technology of quality stabilization and maintenance of active components of coarse grains was developed, and the technology of multi-grain staple nutrition and health function compounding, the efficient powder blending technology of coarse grains, and the physical modification and processing of extrusion of coarse grain flour were developed. Developed new products such as instant brown rice, sprouted brown rice, and squeezed multigrain fast food. In terms of whole grain research, the important bioactive substances and processing quality characteristics of whole grains such as rice, wheat and oats of different varieties and planting environments were analyzed, bio-assisted processing and new dry physical processing technology and equipment of whole grain raw materials were developed, and the bioavailability and processing quality characteristics of active substances of whole grain raw materials were optimized, and the research on common key technologies and equipment for high-fiber matrix whole grain food processing was carried out, and some whole grain health foods with good taste, excellent nutrition and suitable for different groups of people were developed. Through the demonstration of the production and application of whole grain food in typical scenarios, in vitro models, animal models and population intervention were used to form the health effects of whole grain foods to improve the harmful parameters of chronic diseases such as blood lipids and blood sugar.

Third, the innovation and development of staple food processing

In terms of basic research, it focuses on the processing technology of traditional starter cultures such as fermentation seeds, old noodles, and wine fermentation to make steamed buns, and provides a technical basis for the realization of industrial staple food production by continuously improving industrial production technologies such as primary fermentation method, secondary fermentation method, old noodle fermentation method, and batter fermentation method. Carry out the basic research on the physical and chemical texture of frozen dough, with the deepening of the research on preparation technology and frozen green preparation technology, a series of technologies related to the processing of frozen noodle products (frozen cooked dough, frozen cooked noodles, etc.) have become increasingly mature in vacuum and noodles, standing, composite calendering and continuous tableting, cutting noodles, boiling noodles, cooling, and rapid freezing, providing support for the further development of China's noodle main food processing industry. Technological breakthroughs in high-water, fresh-keeping and other aspects of the industrial production of fresh noodles have provided a foundation for the market expansion of fresh noodles, and the production technology of high-quality noodles has become increasingly mature. In terms of rice products, the research on the technology of specialization of raw materials for rice products has been deepened, and the core indicators of rice quality evaluation for rice products such as rice cake, rice noodles (thread), rice wine, tangyuan and rice dumplings have been screened, and a special raw material quality database has been preliminarily established. Through the integration and innovation of technology and equipment, we have established a moderate processing production line for rice products, production equipment and production lines for extruded rice products (such as nutrient compound rice), and continued to promote the industrialization of traditional rice products. At the same time, the food processing technology represented by fresh corn has been commercialized, and the development of grain and oil foods using corn as raw material has been deepening.

Fourth, the food science and technology innovation platform provides support for the high-quality development of the grain and oil processing industry

The leading enterprises of grain processing and staple food processing, the

R&D and innovation platform of staple food processing technology and the industry-university-research alliance were established, consolidating the technical foundation of the industrialization of national grain and staple food processing. During the "Thirteenth Five-Year Plan" period, large-scale grain processing enterprises and scientific research institutions established industry-university-research technical cooperation, invited scientific researchers to provide technical guidance, and developed new products. Grain and oil processing equipment manufacturers also provide strong support for improving grain processing production efficiency and product quality level by carrying out one-stop technical services and training according to the development needs of grain processing enterprises. At the same time, the food administrative agency assisted grain processing enterprises to introduce experts, set up "academician workstations", and actively explored the technical integration of the full utilization of grain processing and the quality and efficiency of processing enterprises, laying the foundation for improving the competitiveness of grain processing enterprises. Some grain and oil processing enterprises and grain machinery and equipment manufacturers also actively apply innovative technologies, expand industrial development space, and constantly move towards the development model of industry-university-research integration.

5. Prospect of the development of grain and oil processing technology

The development of food and

staple food processing industry during the "14th Five-Year Plan" period must conform to the trend of national economic and social development, the situation of food supply and demand, the needs of high-quality development and transformation and upgrading of the food industry, be guided by market demand, take high-quality development of the food industry economy as the core, focus on the goal of rejuvenating food through science and technology, extend the industrial chain, upgrade the value chain, and build a supply chain. Focusing on the "five excellent linkage", further strengthen the basic research of grain and oil processing, and consolidate the development foundation of the grain processing field. Pay attention to grain and oil product innovation, processing technology upgrading, process and equipment transformation, development of characteristic products, etc., promote the development of processing technology and equipment energy consumption to clean and low-carbon, digital technology, efficient and intelligent, accurate and moderate will become one of the directions of the development of grain processing equipment in the "14th Five-Year Plan". It is necessary to continuously improve the level of food science and technology innovation team and scientific research platform construction, promote the transfer of scientific research subjects to enterprises, promote the integration of production, education and research into an integrated industrial technology system, gradually form a scientific and technological innovation chain development model, and promote energy conservation and emission reduction, food loss reduction, quality and efficiency improvement in the food processing industry.