Chinese Academy of Agricultural Sciences: New technology increases the utilization rate of rice raw materials by over 12%
[It's shameful to waste and save money]
Only more than 50 catties of rice are produced from 100 catties of rice, and the extraction rate of refined flour is only 30%... The one-sided pursuit of appearance quality and excessive processing have caused serious food loss.
"If my country's rice and flour processing yield rate is increased by 10%, 33 million tons of food losses can be recovered across the country each year, which exceeds the total output of Hunan Province, which ranks tenth in the country's grain output, in one year." An expert from the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences Recently told reporters.
To save food, it is not only necessary to eliminate waste at the end of the consumption link, but also to reduce losses in the front-end collection, storage, transportation and processing links.
How to reduce food waste before serving?
Technology can help.
Many people like to eat polished rice noodles, but they don't know that many polished rice noodles are over-processed, which is wasteful and nutritious.
The Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences pointed out that the main nutrients of rice are carbohydrates, proteins, fats and minerals. It is also rich in B vitamins such as B1, B2, B6, niacin, oryzanol, vitamin E and plant sterols. However, due to the excessive processing of these nutrients, these nutrients enter the by-product rice bran and bran, resulting in more than 10% food waste and 70% nutrient loss.
How to ensure the quality of rice without over-processing?
The Research Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences has developed key technologies for proper rice processing and embryonic rice products through research on the relationship between rice milling degree and product quality.
At present, this technology is popularized and applied in rice processing enterprises in many places, increasing the utilization rate of rice raw materials by more than 12% and increasing the nutrient content by more than 50%, effectively reducing the loss of raw materials and nutrients during the rice milling process.
In recent years, people's attention to nutrition and health has made whole-wheat flours with low processing and retention of more nutrients become more and more popular.
However, the edible quality of whole wheat flour has always been difficult to match with refined noodles, which is the fundamental reason why whole wheat flour products have been unable to open the market.
The Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences has developed key technologies for processing whole-wheat staple foods such as whole-wheat buns, which solves the bottleneck problem of poor quality of whole-wheat staple foods.
The technical achievements were promoted and applied in a flour company in Henan, and the utilization rate of raw materials was increased by more than 15%, and the nutritional quality of the products was significantly improved.
(Our reporter Chen Haibo)