Scientific research has changed the traditional diet of green grass in the snowy plateau.

Original title: Scientific research to change the snowy plateau green grass traditional diet
in the snowy plateau Tibet, the Tibetan people's
green grass
diet
has a history of thousands of years, and now this diet is undergoing from the traditional to innovative changes.
" Since November last year, our scientific research team has developed more than 60 kinds of green grass products, including green tea, green grass high liquor, nutritional cereals, lactic acid bacteria drinks, health softgels, meal powder, red currant vinegar and so on, covering all aspects of the Tibetan people's diet and life. Wang Fengzhong, director of the New Technology Introduction and Exchange Department of the Tibetan Academy of Agricultural Sciences, told reporters.
Wang Fengzhong said that Tibet's cold and oxygen-deprived environment gave birth to the characteristics of the green grass. The research shows that green grass is rich in beta-glucosaccharides, maternal phenols, gamma-aminobutyric acid (GABA), branch chain starch and other substances, which have a good effect on blood lipid reduction, cholesterol reduction, prevention of cardiovascular disease, prevention and treatment of diabetes.
To take qingyu tea as an example, this is Wang Fengzhong and the scientific research team just developed a new product last month, "living thousands of years ago, the ancients, perhaps they can hardly imagine as a staple food of qingyu can be developed into tea." In the research and development process, we put nutrients at a specific temperature to make it germinate, a specific time to stop germination, and then baking, with roses, red dates, sage seeds and other health ingredients to make a convenient brewing tea bag. Researchers
"The New Year" conducted months of research on how to stimulate the nutritional value of indation, how to control temperature, how to suit the taste of the general public and so on, we should carefully consider. Wang Fengzhong said.
This people's breakfast is generally ghee tea mixed with tea, travel or more troublesome, and meal powder consumption is simple and convenient, nutritional value does not lose the former." Perhaps the traditional way Tibetans eat breakfast will change in the future. "
there are many more research ideas for the research team led by Wang Fengzhong, for example, whether the green grass grows in an oxygen-deprived environment in the plateau and can extract the anti-hypoxic components of the green grass to study space food. " Some time ago, China Aerospace Food Research and Development Center also exchanged this issue with us, hoping to carry out such research and development cooperation. In
2016, the Tibet Autonomous Region Science and Technology Department for the first time set up a major special project for the processing of special agricultural products, with 8 million yuan (RMB, the same between 20) per year to support the research. At the same time, the Tibetan Academy of Agricultural Sciences has invested 12 million yuan in the construction of a technology innovation platform for the deep processing of Tibetan Qingyu, which is expected to be completed by the end of June this year. The application by the Tibetan Academy of Agricultural Sciences for the establishment of the Institute of Agricultural Product Development and Food Science is also about to be approved.
Wang Fengzhong hopes that these scientific research achievements will not only break the traditional diet structure of the Tibetan people, such as shoals and green wine, so that the Tibetan people can eat from full, good and fine, but also make the traditional crop of the snowy plateau come out of Tibet, so that consumers in the Mainland and the world can experience the benefits of organic products from the plateau. (Zhao Yuqin)