China's convenience food industry has released the top ten scientific and technological issues for the first time.

In the post-epidemic era, how can China's convenience food industry seize the opportunity to maintain steady development? Science and technology are the core. To this end, the China Food Science and Technology Society through the years of dozens of instant noodles, hanging noodles, frozen, casual food, savoury flavorings, machinery and equipment and other enterprises in-depth research, and with the scientific and technological community and industry experts in multi-level discussions, condensed the 2020 China's convenience food industry development needs to crack the top ten scientific and technological issues, and recently held in Beijing, the 20th China Convenience Food Conference was released for the first time.
Experts jointly issued the top ten scientific and technological issues in China's convenient food industry in 2020
1 Cracking the password of traditional food flavor
in the regional and ethnic traditional foods such as Guangxi snail powder, Shaanxi pulp water surface and local snacks in the southwest minority areas, the formation mechanism and nutrition evaluation of special flavor substances need to be systematically studied through modern science and technology such as microbiomics and biofermentation, crack the scientific mystery, and make the production of traditional food industrialization standardized and industrialization process.
2
The upgrading of frozen pasta food quality and flavor
In the rapid development of the frozen food industry, there are still such as the occasional foaming of steamed bread, layering and frozen dumplings long-term storage after cooking edge whitening, frozen food long-term storage flavor decay and other technical problems that have plagued the industry for many years. We should strengthen the relevant basic research, focus on the problem of poor quality and flavor decay of frozen pasta, so as to have a more perfect sensory experience and present the freshness and deliciousness of frozen pasta.
3 Pre-made conditioning dishes quality kitchen refined
.The rise of "house economy" has made the market demand for pre-made conditioning dishes more vigorous, and the precise restoration of the quality of kitchen ready-made dishes is a key factor affecting its long-term development. The industry should break through the technical bottleneck of cooking dishes and central kitchen docking, change the traditional freezing and reheated technology and way, standardize production, and solve the problem of product sensory, flavor and nutrition. Apply new technologies and processes to achieve quality kitchenization in industrial production.
4 "Root Innovation" of frozen traditional food special equipment
The automation and intelligence of traditional food special equipment has been the bottleneck that the industry needs to crack, especially the realization of full automation, such as the automatic molding of the back end of traditional specialty food products production. We should pay attention to the development and application of frozen traditional food stand-alone, and promote the process of industrialization and intelligence of traditional food in the industry by simulating cross-border original innovations such as bionics, flexible servo and automatic correction.
5 Instant noodles and hanging surface equipment intelligent upgrade of the "innovation
instant noodles and hanging surface equipment has achieved continuity, automation and partial information, production lines are moving towards intelligent direction. Equipment production enterprises should pay attention to the actual production of industry needs, combined with production processes, production management, energy conservation and emission reduction, remote control and other key elements, to achieve intelligent connection and unmanned process segments. Through the integration of innovative and segmented intelligent technology, to build a stable, coordinated operation of intelligent system.
6 flavor ingredients scientific foundation of the solid
flavor ingredients in the process of industrialization application, lack of nutritional health and flavor coordination, scientific concentrated embodiment. Industry should do a good job in applied research at the same time, hand in hand with the scientific and technological community to strengthen basic research, solid scientific foundation of innovation. Such as through precise separation identification and analysis of certain food key flavor ingredients qualitative and quantitative analysis, and gradually carry out nutrition evaluation and toxicology research, the creation of characteristic flavor substances database, with independent core technology, for product quality improvement to lay a solid foundation.
7 Development and application of new sterilization technology
With the iterative update of convenience food, the front-end processing technology of raw materials has become an important factor restricting the development of high quality in the industry. Such as traditional irradiation sterilization technology can not meet the import requirements of some countries and regions. At the same time, new convenience foods such as flavored pasta products, self-heated food, etc., on the safety of raw materials cleaning, sterilization preservation, quality assurance put forward higher requirements. There is an urgent need to explore the application of low-temperature plasma cold sterilization and other technologies to lead the industry out of the "comfort zone" with breakthrough innovation.
8 "Net Red Food" safety evaluation and supervision
."Net red food" accelerated into the field of convenience food, but whether it can continue to develop the core is the competitiveness of the product itself. Industry chain safety, standardized process equipment, product nutrition and health connotation and face value, is its sustainable development of the four key factors. Therefore, for food e-commerce enterprises with many factories, safety is the first door. It is necessary to increase the control and punishment of the production mode and safety level of the finder, establish a unified production audit standard, update the production process and equipment in a timely manner, and keep up with the brand propaganda rhythm of the e-commerce enterprises in order to avoid safety risks and create a closed loop for food production.
9 Seasoning products preservation technology optimization
flavored noodle products (spicy strips) industry transformation and upgrading, the key lies in the industry's self-restraint and the pursuit of healthy quality. The same products, the implementation of different classification, its quality management requirements are very different. Under stricter standards, flavored pasta products need to optimize preservation technology and seek better solutions to expand the space for survival and development by reducing salt, lowering oil, cleaning labels, and innovating quality.
10 Construction of the enterprise science and technology level evaluation system
At present, the evaluation system of convenient food industry on the level of enterprise science and technology is still blank, so that the relevant enterprises on their own in the industry at what level is unknown, can not put forward a scientific basis for improvement programs. The scientific and technological community and the industry should work together to establish an evaluation system that facilitates the scientific and technological level of enterprises in the food industry, so that enterprises can compare with their peers in a timely manner, identify short-term management boards and promote sustainable development.
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