Chinese Academy of Agricultural Sciences: New technology boosts rice raw material utilization rate by more than 12%

100 catties of rice only out of more than 50 catties of rice, refined flour powder rate is only 30%... One-sided pursuit of appearance quality, over-processing, resulting in serious food loss. "If China's rice and flour processing yield increased by 10%, the country could recover 33 million tons of grain loss per year, exceeding the total output of Hunan Province, which ranks 10th in grain production." Experts from the
Agricultural Products Processing Research Institute of China agricultural products recently told reporters.
to save food, not only in the end of the consumption link to eliminate waste, in the front end of the storage and transportation and processing links should also reduce losses. How can I reduce the waste of food before I go to the table? Technology can help.
many people like to eat fine rice fine noodles, I do not know, many fine rice fine noodles are over-processed, both wasteful and no nutrition. China Agricultural
Agricultural Processing Research Institute pointed out that the main nutrients of rice are carbohydrates, protein, fat and minerals, but also rich in B1, B2, B6 and other B vitamins, nicotic acid, glucosin, vitamin E and phytosterols and other nutrients, but due to over-processing of these nutrients into the processing by-products of rice bran, bran, resulting in more than 10% of food waste and 70% loss of nutrients.
can you ensure the quality of rice without over-processing? The China
Agricultural Products Processing Research Institute has developed key technologies for the moderate processing of rice and embryo-retaining rice products through research such as the relationship between milled rice and product quality analysis. At present, the technology is widely used in rice processing enterprises in many places, improving the utilization rate of rice raw materials by more than 12%, raising the content of nutrients by more than 50%, effectively reducing the loss of raw materials and nutrition in rice mill processing process.
recent years, concerns about nutritional health have made whole-wheat flour, which is less processed and retains more nutrients, more popular. However, the edible quality of whole wheat flour has been difficult to match the fine noodles, which is the root cause of whole wheat flour products have been unable to open the market. The China
Agricultural Products Processing Research Institute has developed key technologies for the processing of whole wheat staples such as whole-wheat bread, which solves the bottleneck of poor quality of whole-wheat staple food. The technical achievements in Henan flour enterprises to promote the application of raw material utilization rate increased by more than 15%, and significantly improved the nutritional quality of products.