Innovative processing technology and technology to boost pasta products

With the continuous progress of the food industry, the processing technology and technology of pasta have also been developed. At present, the domestic food products consumer market is experiencing a structural change. Most of the pasta processing enterprises have realized factory production and scale production, which not only maintains the traditional flavor, but also greatly improves the efficiency. In addition, the potato staple processing technology has also made breakthrough progress, so that the potato pasta has both nutrition and taste.
A piece of dough or a large or small dough in a kneading and kneading, one or a thick or thin noodles, in a lift to deduce the colorful fragrance of the wonderful. Pasta is the essence of the traditional Chinese staple food. At the moment of quickening the pace of life and the renewal of the concept of consumption, the pasta products are showing a series of new features.
Industrial food is very popular
"Good noodles". China is the largest wheat producing country in the world, and 90% wheat has been processed into flour to become the grain of the Chinese people. For many Chinese people, it can be described as "no face and no joy". From the point of view of the whole country, six adults eat rice, four adults eat pasta, and the consumption of pasta products accounts for about 30% of the total grain consumption. Among them, the North China, Huang Huai and northwest areas are especially pasta products, and the annual consumption of flour in these three areas accounts for 75% of the country.
Types of pasta products are rich in China, by way of cooking, can be divided into Steamed Buns Boiled dumplings and noodles, steamed buns, cooked pasta, fried pasta, etc. Deep-Fried Dough Sticks twist type products, bread, biscuits, etc. Flapjack baked pasta products, such as Camellia red tone Stir-Fried Noodles with Vegetables pasta products in 4 categories. Hu Hao, a professor of the school of economics and management of Nanjing Agricultural University, said that steamed pasta products accounted for more than 80% of the total amount of pasta products, and the consumption of steamed bread accounted for more than 30%. In many countries of the world as the staple food roasted food, in our country is in a secondary position, less than 10% of the total, of which only about 3% of the bread.
At the moment, China's pasta consumer market is experiencing a structural change. In the past, every household has seven or eight people, more than 80% of their cooking at home, every fire, every household smoke. Nowadays, the scale of urban households is significantly smaller, the pace of work and life is quickening, the consumption of pasta has changed greatly, and the demand for processed foods that is convenient, fast and nutritious and safety has increased dramatically. For office workers, DIY pasta is a time-consuming thing, then appeared on the market, Steamed Buns rolls, roll and other industrialized pasta products.
At Zhongyu food company in Binzhou, Shandong, reporters saw the whole process of forming the noodles from the noodles and noodles to noodles. In the silty, tensile laboratory, inspectors are testing the gluten strength can be determined, so the best flour water absorption rate and stable time. Wheat and flour blending are the core technology of flour processing. The production line will be adjusted according to the quality of wheat and the quality of the base powder. Up to 71 outlets, which means that wheat should be processed into 71 different indicators of flour, and then produce special flour with different uses through accurate online blending system. The country's largest noodle production line adopts double shaft speed vacuum and surface machine, then the two aging, after nine step rolling.
Director of the Ministry of agriculture of agricultural products processing Bureau said Zong Jinyao, steamed stuffed bun, steamed bread, dumplings in the past only Handmade, small scale, low yield, high cost, now with the automatic machinery and equipment to improve the level of production has been achieved, factory production, scale, while maintaining the traditional flavor, but also greatly enhance the efficiency of. The Ministry of agriculture has launched the main food processing industry upgrading action, focusing on large and medium-sized cities, with the main mode of "central kitchen + logistics distribution + stores", to cultivate a group of staple food processing demonstration enterprises and "time-honored brand" products.
Distinctive innovation with distinctive features
55% of the potato steamed bread, the adorable sweet potato bag, the potato children's noodles, the delicate potato cake... This summer, the potato main food kitchen consumption experience shop opened in a supermarket in Majiabao, Fengtai, Beijing. The new generation of potato staple food products met with consumers, which is very popular with consumers. Liu Xiaoya, a citizen, will buy two times a week. "On the book, potatoes are nutritionally comprehensive, and the vitamin content of 1 potatoes is equal to 7 apples, and the content of potassium is equal to 2 bananas. The potato steamed bread is 5.8 yuan per bag, 2 times the ordinary wheat steamed bread, the price can be accepted, and the taste is not as rough as the imagination.
"Because of the structure of potato starch and the general grain, had more than 35% potato powder content will affect the taste, poor processing, Ministry of agriculture, food and Nutrition Development Research Institute deputy director Sun Junmao said that under the auspices of the potato staple food system key technology research and demonstration project for more than two years, the staple food of varieties and screening cultivation, staple food products processing technology and process equipment research and development progress, do the potatoes pasta with nutrients as well as taste.
In January 2015, with the strategy of potato staple food in China, the first generation of potato staple food products developed by the Chinese Academy of Agricultural Sciences came out. Later, the integrated bionic roll noodle machine and the industrialized potato noodle production line and other complete sets of equipment were also developed. The second generation and the third generation of potato staple food products came out one after another. The potato powder content has increased from the first generation of 35% to 55%. The Ministry of agriculture has carried out demonstration and promotion in 7 large and medium cities, and there have been more than 200 successful research and development of potato staple food products for consumers.
Not only is the raw material of the pasta is innovating, but the content of science and technology is also improving. At the same time, the development and application of nutritional functional noodles has found a new type of traditional health products.