China wheat processing technology based on up to advanced international level – wheat, flour – Food Industry
Recently, the reporter learned from the Ministry of Science, as China's "Eleventh Five-Year" Plan support major projects??? "Wheat flour and flour products of traditional industrial technology and equipment development," Science and Technology Group passed the acceptance, in China Flour Industry have been in use for decades the traditional processing technology will be fully upgraded and the related flour and related food industry will reach a new level. Experts believe that wheat processing a series of food processing on behalf of common key technologies to achieve a major breakthrough, marking the country's wheat, and other areas of food processing technology and equipment has reached or maintain international advanced level.
Flour based food products as core elements of people, is constantly used in noodles, steamed bread, dumplings, Bread , Instant noodles And many foods.
According to incomplete statistics, China's annual output value of the flour market as much as several hundred billion dollars. However, due to the technical content of wheat processing of low demand, combined with our broad-based flour, wheat flour processing technology over the years our country has not improved significantly, while the domestic flour market is only a white elephant, ancient ship, the Galaxy and so few flour brand. January 2006, formally approved the project the Ministry of Science, Henan white elephant by the Food Group, Henan University of Technology, Jiangnan University, Wuhan Polytechnic University, and The Old Boat flour seven units share the "wheat flour and industrial technology products, traditional surface with the equipment development "research projects.
Undertake the project, according to the research for the white elephant food group senior engineer of Henan University Professor Wang describes, in the last 3 years of research and development, the task force member for the Chinese wheat flour and traditional pasta production status, accumulated investment of more than 1000 million, has captured the energy efficient production of flour, cereals extrusion of non-fried variety of new technologies such as aging, four staple flour and multi-grain nutrition powder new products, effective alternative to embedded slow ADA with technical, development and production automation, continuous critical equipment and many other research projects, and successfully applied for patent 15.
It is understood that compared to the traditional flour processing, "Flour new energy efficient technology" by a substantial increase in Mill Use efficiency, yields not only improve the utilization of wheat, reducing power consumption, but also to maximize the protection of the flour quality and safety. This technology can directly improve the unit production capacity more than 20% extraction rate increased by 2%, and reduce energy consumption 15%, currently has 107 domestic enterprises and promote and milling applications. The research results of "non-puffed cereal extrusion of instant noodles Production Line Key equipment and technology "is our convenience food products in a multi-grain on the basis of technological requirements, for the first time developed a high power with independent intellectual property rights Extruder , Quantitative high-speed cutting machine, continuous non-uniform class twin-screw feeding system and other key equipment, its main performance index has reached the level of imports of similar products. Industrial production using a variety of cereals, flour convenience foods, not just the traditional noodle technology innovation, but also significantly broadens the processing of instant noodles Raw material Scope, rich in convenience food items for our special deep processing of grain resources has opened up new avenues.
Experts believe that wheat based processing technology breakthrough, not only significantly improve our food quality is also greatly push forward the food industry, energy saving, emission reduction, saving and comprehensive utilization of resources and efficient multi-level, in promoting the field of food science and technology progress and improve the international competitiveness of food played an important role in.
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