Pasta product transformation Zhengxing automatic mechanical equipment synchronous research and development

At present, China's pasta products consumer market is undergoing a structural change. With the accelerated pace of work and life of urban residents, the demand for processed foods that are convenient, nutritious and safe has increased dramatically. With the improvement of the level of automatic mechanical equipment such as two-axis two-speed vacuum mixer and integrated bionic kneading machine, factory production and large-scale production have enabled the pasta products to maintain the traditional flavor and greatly improve the efficiency.
 
A piece of big or small dough, in a pinch and a thousand, a piece of rough or thin noodles, in a lift and release, the interpretation of the color of the fragrance. Pasta is the essence of traditional Chinese staple food. At a time when the pace of life is accelerating and the concept of consumption is updated, pasta products are showing a series of new features.
 
Industrial food is popular
 
"Good powder is good." China is the world's largest producer of wheat, and 90% of the wheat is processed into flour, which becomes the ration of the Chinese. For many Chinese people, it can be described as "no face and no joy." From a national perspective, six adults eat rice, four adults eat pasta, and pasta products account for about 30% of total grain consumption. Among them, North China, Huanghuai and Northwest China are mainly pasta products, and the annual consumption of flour in these three regions accounts for 75% of the country.
 
There are many types of pasta products in China. According to cooking methods, they can be divided into steamed noodles such as steamed buns, steamed buns, dumplings and noodles, fried pastas such as fried dough sticks and twisted noodles, baked pasta products such as bread, biscuits and pancakes, fried noodles and camellia. Four types of pasta products are processed. Hu Hao, a professor at the School of Economics and Management of Nanjing Agricultural University, said that cooked pasta products accounted for more than 80% of the total number of noodle products, of which Shantou consumption accounted for more than 30%. Baked goods, which are staple foods in many countries in the world, are in a secondary position in China, with a total of less than 10%, of which bread accounts for only about 3%.
 
At present, China's pasta products consumer market is undergoing a structural change. In the past, each household had seven or eight people, and more than 80% of them cooked at home, and the family ignited and smoked every household. At present, the scale of urban households has become significantly smaller, the pace of work and life has accelerated, and the consumption of noodles has changed greatly. The demand for processed foods that are convenient, fast and nutritious has increased dramatically. For office workers, it is time-consuming and laborious to make pasta by themselves. Therefore, industrial pasta products such as steamed buns, flower rolls and noodles have appeared on the market.
 
At Zhongyu Food Company in Binzhou, Shandong Province, the reporter saw the whole process from grinding noodles, noodles to noodles. In the silty and tensile laboratory, the inspector is testing the strength of the muscles to determine the optimal water uptake and settling time of the flour. Matching wheat and flour is 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. There are as many as 71 powder outlets, which means that the wheat is processed into 71 different indexes of flour, and the precise on-line powder distribution system produces special flour for different purposes. The country's largest noodle production line uses a two-axis two-speed vacuum dough mixer, the bread is subjected to secondary aging, and then nine times of rolling and forming.
 
Zong Jinyao, director of the Agricultural Products Processing Bureau of the Ministry of Agriculture, said that buns, rolls, dumplings, etc. can only be hand-made in the past, with small scale, low output and high cost. Now, with the improvement of the level of automatic mechanical equipment, factory production and scale have been realized. The production not only maintains the traditional flavor, but also greatly improves the efficiency. The Ministry of Agriculture carried out the promotion activities of the staple food processing industry, focusing on large and medium-sized cities, and focusing on “central kitchen + logistics distribution + stores” as the main mode, cultivating a batch of staple food processing demonstration enterprises and “old brand” products.
 
Distinctive innovation
 
55% potato taro, cute potato bag, potato face, delicate potato cake... This summer, the potato staple kitchen consumer experience store opened in a supermarket in the Majiapu area of ​​Fengtai, Beijing, a new generation of potato staple products and Consumers meet and are very popular with consumers. The public Liu Xiaoya has to buy twice a week. "The book says that the potato is comprehensive in nutrition. The vitamin content of one potato is equivalent to 7 apples, and the potassium content is equivalent to 2 bananas. The potato steamed bread is sold for 5.8 yuan per bag, which is common wheat. 2 times the price of steamed bread, the price is acceptable, and the taste is not as rough as imagined."
 
“Because the potato starch structure is different from the general grain, the potato flour content of more than 35% will affect the taste and the processing is poor.” Sun Junmao, deputy director of the Institute of Food and Nutrition Development of the Ministry of Agriculture, said that the potato staple food hosted by the institute The research and demonstration projects of key technology systems have been implemented for more than two years. Progress has been made in the screening and cultivation of staple food varieties, processing technology of raw food products and research and development of process equipment, so that potato pasta has both nutrition and taste.
 
In January 2015, with the launch of China's potato staple food strategy, the first generation of potato staple food products developed by the Chinese Academy of Agricultural Sciences Processing Institute came out. After that, integrated equipment such as integrated bionic noodle machine and industrial potato noodle production line were also developed. Second- and third-generation potato staple food products were successively launched, and the potato powder content has been increased from 35% of the first generation to 55%. . The Ministry of Agriculture carried out demonstration and promotion in 7 large and medium-sized cities, and more than 200 potato staple food products have been successfully developed for consumers to choose.
 
Not only the raw materials of pasta are innovating, but also the technological content is increasing. At the same time, the development and application of nutritional functional noodles has found a new breakthrough point for traditional health products. On the shelves of the supermarket, there are carrot and noodles, broccoli noodles, apple pulp noodles and other fruit and vegetable noodles, as well as buckwheat noodles, wheat germ noodles, high-fiber noodles and other coarse grain noodles. Consumers report that noodles are easy to cook, but if you add less noodles when eating noodles, nutrition is not enough. This type of fruit and vegetable functional noodles is especially suitable for families with long working hours.
 
“Because of the imperfect processing technology and unstable product quality, the variety of nutritious functional noodles that are easy to eat and taste delicious on the market is far from enough.” Hu Hao suggested that a variety of vegetables and grains should be vigorously developed. Comprehensive development and utilization will enable the development of nutritional functional noodles in a highly integrated direction. At the same time, people's demand for industrial pasta products has increased, but it still does not change the preference for traditional pasta. Therefore, more Chinese pasta should be made into ready-to-eat ready-to-eat products. Quick-frozen food is a good carrier for the industrialization of traditional pasta in China. Enterprises should develop traditional quick-frozen pasta products suitable for the taste of Chinese residents.
 
Seeing differences in scientific consumption
 
In recent years, in the consumption of staple foods, the trend of reducing the number of pasta products and increasing the number of rice products has been reflected in the north and south. Many people, especially female consumers, try to reduce the consumption of pasta products in order to pursue slimming, and replace the pasta with rice or fruits and vegetables. Experts believe that from the nutritional point of view, the protein of pasta products is higher than rice, starch is lower than rice, only the same amount of pasta products compared with rice, eating pasta products are less likely to gain weight, but the key depends on the amount of food, Try to avoid excessive noodles and less vegetables.
 
After standard powders and rich powders, products such as “whole wheat flour” have emerged. It has been suggested that flour processing should promote “roughing” and retain as much natural nutrients as possible. So, is it rough or fine? Li Qinglong, a professor at Wuhan Institute of Technology, has long been engaged in grain chemistry and technology research. He believes that if flour processing returns to the roughing era in the past and eats rough gimmicks every day, I believe most people will not accept it. Flour processing should be moderate, and refer to market needs and the requirements of ordinary people. For those who are willing to pursue a fine taste, there should be corresponding white flour to meet their needs, and for the lost nutrition, it can be supplemented by means of nutrition enhancement.
 
When it comes to processing, consumers still have a concern. Is the flour whiter better? Experts say that flour color is one of the indicators for measuring the precision of processing. Because of the carotene and carotenoids, the freshly ground flour is presented. Light yellow, naturally oxidized and whitened for a period of time. However, the natural oxidation time is longer, and the oxidation of the additive can accelerate the process, so that the flour turns white in a short time, and at the same time, some nutrients in the flour are destroyed. The country has banned the use of whitening agents, so the flour is not as white as possible.
 
Today, people find stone mill flour in the supermarket. The main difference between the metal grinding rolls used in modern mechanical processes is that the wheat is ground and sieved by a conventional stone mill. Li Qinglong said that in essence, this does not have much impact on the quality of the flour, only a slight difference in the composition of the flour. Stone mill flour will have a little more minerals, cortex or wheat germ, which is richer in nutrition, but it also causes problems of mouthfeel, relatively poor color and short shelf life.
 
The intrinsic quality of wheat flour always has congenital defects, which affects the processing quality and eating quality of noodles to some extent. In the processing of noodles, the noodles produced by using the food thickener according to the prescribed amount are basically safe, and consumers can safely consume them.