The annual loss amounts to 15 billion catties——

How to reduce the grain processing link

Our reporter Liu Hui

　　The "Food Conservation Action Plan" issued by the Central Office and the State Council a few days ago clearly stated that it is necessary to increase the conversion rate of food processing, improve the digital management level of the food processing industry, develop the whole grain industry, strengthen the comprehensive utilization of food resources, and save food in the processing link. Effective.

　　The processing link is a link where food loss and waste are heavier.

According to estimates, the annual loss of my country's grain processing reaches 15 billion catties.

Sun Hui, chief engineer of the National Grain and Material Reserves Academy of Sciences, believes that the lagging consumption concept, the over-processing of finished grains, the insufficient promotion of new ideas and technologies, the irregular processing technology, and the low utilization rate of processing by-products are the factors that cause the grain. An important reason for the loss of processing links.

　　Transition from excessive processing to moderate processing

　　With the improvement of living standards, consumers once fell into the misunderstanding of excessive pursuit of "polished rice and white flour, refined staple food" dietary consumption.

In order to cater to the market, grain processing enterprises often over-process.

Data shows that the current supply of polished rice in the Chinese market accounts for more than 90%, and more than 70% of fine noodles. The market share of products such as wheat core flour and snowflake flour with higher processing precision is also expanding.

　　"Excessive pursuit of polished rice and white noodles not only loses a large amount of dietary fiber, vitamins and other nutrients, but also increases energy consumption, greatly wastes water and electricity resources, and reduces the yield of finished grains. Long-term consumption of polished rice and white noodles may also be caused by dietary fiber, The'hidden hunger' caused by the lack of nutrients such as vitamins and minerals is a potential risk to the health of residents." Sun Hui said.

　　Fortunately, with the continuous upgrading of the consumer market, people's consumption concepts have changed from "eat well" to "eat nutritiously" and "eat healthy" instead of pursuing "polished rice and white noodles", and consumption of whole grains has increased significantly. .

To adapt to new demands, grain processing enterprises have also shifted from excessive processing to moderate processing.

　　Zhou Zhengsheng, general manager of Hubei Wuhan Xingzheng Industrial Co., Ltd., told reporters that in the past, the company used a conventional process to process rice, that is, the processing technology of 4 rice machines and 5 polishing machines, which caused the rice to be over-polished and broken. The fiber loss is severe.

After improving the process flow, only 3 rice machines are retained, the use of polishing machines is reduced, and the rice cooling device, roughening device, rice selection equipment, cloud color sorting machine, etc. are added, which shortens the rice processing process flow. Appropriate grinding and polishing have reduced the crushing rate and increased the yield. The same rice can be improved to produce about 2% more rice.

　　"Standards play an important role in guiding grain companies from excessive processing to moderate processing." Sun Hui said.

In the past, the grain and oil product standards used indicators that characterize the processing accuracy as the content of the grading indicators. The higher the processing accuracy, the higher the product level.

The national rice standard revised and released in 2018 reduced the requirements for processing precision and increased the rice yield.

The newly revised national standard for wheat flour adjusts the ash limit requirement from not higher than 1.4% to not higher than 1.6%, which relatively increases the flour extraction rate and reduces the value loss of wheat flour.

　　In recent years, my country has implemented high-quality grain projects and formulated the "China Good Cereals and Oils" series of industry standards, highlighting green, high-quality, nutritious and healthy, and food-saving reductions.

Based on this, all localities formulate local good grain and oil standards, and actively guide grain processing enterprises to shift from excessive processing caused by the pursuit of processing precision to moderate processing for the production of high-quality grain and oil products.

　　According to reports, the implementation of appropriate processing can increase the rate of grain output.

Taking rice as an example, if properly processed, the yield rate of japonica rice is about 70%, and that of indica rice is about 68%.

According to the survey, the current average yield rate of japonica rice in my country is about 65%, and that of indica rice is about 63%.

The application of moderate processing and production technology can increase the rice output rate by 3% to 5%, and one ton of rice can increase the output of rice by 30 kg to 50 kg. Based on the 6 yuan per kilogram of rice, the benefit can be increased by 180 yuan to 300 yuan per ton.

Calculated on the basis of the processing volume of 159 million tons of edible rice in 2019, the output of rice can be increased by 4.7 million to 7.9 million tons, which is equivalent to an increase of about 10 million to 16 million mu of arable land.

Moreover, moderate processing can reduce the energy consumption of the enterprise and improve the economic efficiency of the enterprise.

　　Transition from low value to high value

　　The utilization level of by-products of grain deep processing is an important indicator of the development of a country's agricultural modernization.

In recent years, the comprehensive utilization of grain processing by-products in my country has been continuously improved. The three major grain processing by-products of wheat, rice and corn, malt, wheat bran, broken rice, rice bran, rice husk, and corn germ, are not only widely used in wine, condiments, The feed industry is processed into foods such as meal replacement foods, solid beverages, baked goods and pasta products.

However, due to the backward processing technology and equipment, a large number of by-products of grain processing are still treated with low value or discarded.

　　Promoting the transformation of by-product utilization of grain processing from low-value to high-value, and increasing the added value of grain is an important way for grain processing enterprises to achieve a "win-win" of economic and social benefits.

　　Shandong Binzhou Zhongyu Food Co., Ltd. builds a whole industrial chain business model of wheat from the field to the table. It produces 10 series of more than 500 high-quality products from wheat, and "eats dry and squeezes out" every grain of wheat.

Fu Rui, secretary of the party committee and deputy general manager of the company, introduced that during the initial processing of wheat, they only extract 30% of the most essential part of wheat to produce various high-end functional special flours. Sub-flour and middle-road flour enter deep processing and develop protein powder and special-grade edible alcohol. , Modified starch, germ oil, wheat germ polypeptide, dietary fiber and other products; using liquid distiller’s grains as the main raw material, and freshly stored corn, wheat bran, etc. through scientific proportioning to produce pure grain liquid feed, all for pig breeding; The manure produced is used to make biogas, which converts manure into clean and renewable energy. A 2,000 mu vegetable planting base has been built on the banks of the Yellow River, and biogas residue and biogas slurry are used as organic fertilizers.

　　However, compared with the advanced level of foreign countries, the level of comprehensive utilization of food processing by-products in my country is still relatively low. For example, the comprehensive utilization ratio of rice bran is less than 20%, while that of Japan can reach 90%.

Experts believe that this is because most of my country's grain processing enterprises have relatively extensive processing methods, such as excessive milling of rice and high-temperature squeezing of oil, which directly leads to low product quality, short industrial chain, and low added value; on the other hand, This is because although the technology used for the by-products of food processing has passed the customs, the investment is large, the output is low, the progress of industrialization is slow, and some companies are unwilling to invest.

　　Food processing by-products are rich in functional ingredients, and there is a lot of room for reasonable, efficient and high-value utilization.

The relevant person in charge of the Rural Industrial Development Department of the Ministry of Agriculture and Rural Affairs stated that with the implementation of the "Food Conservation Action Plan", the "National Whole Grain Action Plan" should be launched as soon as possible, and the comprehensive utilization of broken rice, rice bran, rice husk, wheat bran, germ, Corn cobs, cakes, oil feet, etc., develop food or food ingredients such as rice noodles, rice noodles, rice bran oil, germ oil, dietary fiber, functional substances, and polysaccharide peptides to improve the efficiency of grain and oil utilization.

Shift from soft requirements to hard support

　　How to solve the problem of over-processing of grains in our country and how to improve the comprehensive utilization of processing by-products?

Experts believe that it is necessary to increase scientific and technological innovation, strengthen technology loss, and adopt more specific and detailed measures to improve the level of food processing technology and equipment research and development, so that the work of food processing links from "soft requirements" to "hard support" "change.

　　In recent years, breakthroughs have been made in the technological innovation of my country's grain processing to save grain and reduce losses, which has promoted the transformation of grain processing from excessive processing to moderate processing.

In response to the problem of over-refined grain processing, the "13th Five-Year" national key research and development plan focuses on the development and demonstration of key technology and equipment for the appropriate processing of bulk flour products, rice products and oils, and breakthroughs in green processing, moderate refining technology, high value-added manufacturing technology and quality A number of key technologies such as safety control help solve the problems of nutrient loss and protein function damage caused by the excessive processing of grain and oil in my country.

　　If the taste is sacrificed for the pursuit of "appropriate processing", it is also difficult for consumers to buy it.

Sun Hui believes that to promote the transformation of processing technology to moderate processing, multiple measures are required: First, increase the promotion of food safety and high-quality nutrition and health science, and change consumers' eating habits.

Over-polished rice looks bright, but it does not mean that it is delicious. On the contrary, the brighter it is, the more the taste will decrease; the second is to refine the connotation and evaluation indicators of "moderate processing" of different types of grains, such as moderate processing of rice. To increase the rice output rate while trying to maintain the taste and nutritional level, it is necessary to clarify what index is used to characterize this "degree"; third, in the process of food processing, it is necessary to improve the detection technology, online intelligent control technology and technology of such indicators in the process of food processing. Equipment level, establish the integrated demonstration of accurate nutrition and moderate processing technology for the entire industry chain, and promote its application; fourth, use biotechnology to break through the technical bottleneck of the efficient and high-value utilization of food processing by-products, such as fermentation technology and functional substances to improve product quality Extraction and product research and development, classified utilization technology, etc.; Fifth, speed up the establishment of a new system of whole grain processing technology, including research and development of processing technology and equipment, taste improvement and nutrition maintenance technology, quality assurance technology, etc.

　　Our reporter Liu Hui