Thinking on R & D Layout and Development of Grain Processing Technology

1. moderate processing innovation provides endogenous power for the upgrading of 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 variety of domestic special wheat flour products has been increasing, and the market classification has become more refined. In view of the problems of nutrient loss and grain loss caused by over-refined grain and oil processing, during the 13th five-year Plan period, grain science and technology focused on the moderate processing of grain and oil, focusing on tackling key problems in the moderate processing technology of rice, wheat and oil. The main layout has implemented a series of projects, such as "research and demonstration of key technology and equipment for moderate processing of wheat flour", "research and demonstration of key technology and equipment for industrialization of traditional grain processing products", "research and demonstration of key technology and equipment for industrialization of rice (rice) processing", "key technology and complete equipment for nutrition preservation of innovative rice products processing and integrated demonstration", "research and demonstration of key new technology and equipment for traditional coarse grain processing. In the field of wheat processing, the influence of processing precision changes on the retention of nutrient components and the removal of risk factors was systematically studied, the adaptability law of bulk main food processing was systematically analyzed, core equipment such as flexible peeling of wheat, online sampling of flour flow and particle size measurement and control were 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 research institutions have focused on the development of on-line detection equipment for photoelectric accurate identification and processing accuracy, studied the technology of grinding white and polishing for moderate processing of rice, studied the key quality indexes of rice processing accuracy, and developed on-line detection equipment for rice skin retention degree and complete sets of intelligent equipment for moderate processing of rice by integrating automatic system control technology. A series of technical specifications for moderate processing of bulk flour foods and rice products have been initially formed, and a quality control system for moderate processing of major grain varieties has been established.

Research and development of 2. grain and oil processing technology provides technical guarantee for nutrition and health

In recent years, grain scientific research has taken the technical difficulties of miscellaneous grain processing and whole grain processing as a breakthrough, focusing on the improvement of miscellaneous grain and whole grain processing technology, equipment and product quality, etc., focusing on solving the problems of inconvenient cooking and poor taste of miscellaneous grains, in-depth research on the nutritional components of miscellaneous grains, and whole grain processing technology, it laid a technical foundation for improving the processing technology of coarse cereals and whole grains. In the research of coarse cereals, the role of coarse cereals and whole grain active ingredients in inhibiting oxidative stress and regulating glucose and lipid metabolism was studied, the selection technology of coarse cereals and beans was innovated, the quality stabilization of coarse cereals and the key technology of active ingredient maintenance were innovated, the nutrition and health function compounding technology of staple cereals, the efficient flour blending technology of coarse cereals, and the extrusion physical modification processing technology of coarse cereals powder were developed. New products such as instant brown rice, germinated brown rice and extruded coarse cereals have been developed. In the aspect of whole grain research, the important bioactive substances and processing quality characteristics of whole grains such as rice, wheat and oats in different varieties and planting environments are analyzed, the bio-assisted processing and new dry physical processing technology and equipment of whole grain raw materials are developed, and the bioavailability and processing quality characteristics of the active substances of whole grain raw materials are optimized, focusing on the research of common key technologies and equipment for high-fiber substrate whole grain food processing, developed part of the whole grain health food with good taste, excellent nutrition, and suitable for different groups of people, through the typical scene of the whole grain food production application demonstration, the application of in vitro models, animal models and population intervention, the formation of whole grain food to improve the health effects of blood lipids, blood sugar and other chronic disease hazard parameters.

Innovation and Development of 3. Main Food Processing Technology

In terms of basic research, it focuses on the processing technology of steamed bread made by traditional fermentation agents such as fermented seeds, old noodles and fermented wine. Through continuous improvement of industrial production technologies such as primary fermentation, secondary fermentation, old noodles fermentation and batter fermentation, it provides a technical basis for realizing industrial staple food production. To carry out basic research on physicochemical texture of frozen dough, with the deepening of preparation technology and frozen green preparation technology, a series of technologies related to the processing of frozen flour products (frozen cooked dough, frozen cooked noodles, etc.) such as vacuum blending, standing, composite calendering and continuous tabletting, cutting, cooking, cooling, rapid freezing, etc. are becoming more and more mature, providing support for the further development of China's flour main food processing industry. Technological breakthroughs in the industrial production of fresh noodles, such as high water and preservation, provide a basis for the market expansion of fresh noodles, and the production technology of high-quality noodles is becoming more and more mature. In terms of rice products, the research on the special technology of raw materials for rice products has been continuously deepened. The core indicators for the quality evaluation of special rice for rice products such as rice cake, rice flour (thread), yellow wine, glutinous rice balls and glutinous rice cakes have been screened out, and a special raw material quality database has been initially established. Through the integrated 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 nutritious composite rice), and continuously promoted 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, oil and food with corn as raw material has been continuously deepened.

4. Grain Science and Technology Innovation Platform provides support for high-quality development of grain and oil processing industry

Leading enterprises in grain processing and staple food processing, research and development innovation platform for staple food processing technology and industry-university-research alliance were established, which consolidated the technical foundation of national grain and staple food processing industrialization. During the 13th five-year Plan period, large grain processing enterprises and scientific research institutions have established industry-university-research technical cooperation relations, inviting scientific researchers to provide technical guidance and develop new products. According to the development needs of grain processing enterprises, grain and oil processing equipment manufacturers also provide strong support for improving grain processing production efficiency and product quality by carrying out one-stop technical services and training. At the same time, grain administrative agencies assist grain processing enterprises to introduce experts, set up "academician workstations", and actively explore the technology integration of full-efficiency utilization of grain processing and improvement of quality and efficiency of processing enterprises, laying a foundation for improving the competitiveness of grain processing enterprises. Some grain and oil processing enterprises and grain machinery equipment manufacturers are also actively applying innovative technologies, expanding the space for industrial development, and constantly moving towards the development model of industry-university-research integration.

5. Grain and Oil Processing Technology Development Outlook

The development of grain and staple food processing industry during the 14th Five-Year Plan period must conform to the national economic and social development trend, grain supply and demand situation, high-quality development of grain industry and the needs of transformation and upgrading, market demand-oriented, high-quality development of grain industry economy as the core, focus on the goal of promoting grain through science and technology, extend the industrial chain, enhance the value chain, and build the supply chain. Around the "five excellent linkage", we will further strengthen the basic research on grain and oil processing and consolidate the foundation for the development of grain processing. Pay attention to the innovation of grain and oil products, the upgrading of processing technology, the transformation of technology and equipment, and the development of characteristic products, and promote the development of processing technology and equipment energy consumption to clean and low-carbon. Digital technology, high efficiency, intelligence, precision and moderation will become one of the development directions of grain processing equipment in the 14th five-year Plan. It is necessary to continuously improve the construction level of grain science and technology innovation teams and scientific research platforms, promote the transfer of scientific research entities to enterprises, promote the integrated industrial technology system of industry-university-research integration, and gradually form a scientific and technological innovation chain development model, and promote energy conservation and emission reduction, grain saving and loss reduction in the grain processing industry. Improve quality and efficiency.