Health food industry upgrades, Chinese and Russian scientists join hands to create "soft gold" Mai Zhongbao

At present, the growth of the total output value of China's food industry is slowing down, the innovation ability of food enterprises is weak, and there is a lack of major achievements with independent intellectual property rights and international advanced level.
At the same time, the number of people with chronic diseases in China is increasing. According to statistics, the number of patients with chronic diseases in China has exceeded 0.26 billion, of which more than 98% of urban white-collar workers are in a sub-health state. This kind of health condition is caused by eating habits to a certain extent, and people's health consumption demand has shifted from disease prevention to nutrition and health. Therefore, nutritious and healthy food stands out in the food industry and is in the stage of rapid growth. Safe, natural, functional and nutritious food has become the key development trend of the transformation and upgrading of the food industry.
To solve the double burden diet structure needs to be adjusted
According to the risk factor survey data of the National Center for Disease Control and Prevention, in 2015, China had more than 0.3 billion overweight people and 0.1 billion obese people, an increase of 53.8 over 2004. Hypertension patients have exceeded 0.2 billion, an increase of 25 percent over 2004. Type II diabetes patients are as high as 0.12 billion, twice as many as in 2004, and there are nearly 0.15 billion "diabetes reserve forces".
The Canadian government's "Food Guide and Healthy Eating (2007)" states: "At least half of the daily intake of cereal foods is whole grains. Develop the habit of eating whole grain bread, oatmeal and whole wheat macaroni."
The American Dietary Guidelines (2010), the British Dietary Balance Plate (2011), the Australian Dietary Guidelines (2003), and the Swedish "Health Claims on Whole Grains (2003)" all point out the impact of whole grain foods on human health. Effective effect.
Wheat as the world's highest yield of grain, compared with oats, buckwheat and other whole grain food, whole wheat low cost, more widely used, there is no doubt that whole wheat food should become the main force of the whole grain market.
Whole wheat should also be "upgraded". Mai Zhongbao came into being.
Although whole wheat flour has many benefits, its limitations are also obvious. Due to the rough grain and hard texture of wheat seed coat, the taste is affected; the fermentation of whole wheat flour is poor, and its application in the food field is limited; due to the existence of germ active ingredients, the shelf life of whole wheat flour is short. In addition, it is difficult to remove the residues (microorganisms, pesticides, heavy metals) on the surface of the seed coat, which is directly processed by whole wheat grains, and there is a food safety problem.
In the 1980 s, American scientists B.A.Stone and others took the lead in separating the wheat aleurone layer from the wheat bran. Its fine particles, good taste and high nutritional value were quickly recognized by the industry. Removing the wheat aleurone layer from the seed coat to retain the wheat essence has become an important research direction to solve the problem of the limitation of whole wheat flour.
The research and development team led by Wu Liang, director of the Jiaxing Sino-Russian Science and Technology Transformation Center of the Chinese Academy of Sciences, has applied the world-leading cyclone vortex delamination technology innovation of the Russian Academy of Sciences to the separation and extraction of aleurone layer since 2008. After 7 years of technical research and development, the wheat aleurone layer was separated from the bran through pure physical processing technology. The equipment debugging has also undergone three years of continuous adjustment and improvement from the experimental line to the thousand-ton demonstration production line. This is the birth of Mai Zhongbao.
There is a layer of substance on the inner side of the wheat epidermis, which is closely adhered to the epidermis. The scientific name is wheat aleurone layer. This layer accounts for 7%-9% of the total weight of wheat, but it collects more than 70% of the essential nutrients of wheat. From the perspective of nutrients, it is a very healthy food with high dietary fiber, high protein, low GI, low carbon water, low fat and zero cholesterol. Mr. Wu Liang led his scientific team to introduce a cyclone vortex stratified fractionation technology from the Russian Academy of Sciences into China in 2008. After about 7 years of research, Mr.
Mai Zhongbao (scientific name wheat aleurone layer) is located between the seed coat and endosperm (flour) of wheat grains, accounting for 7-9% of the total mass of wheat grains. In the process of milling, mai zhong bao is usually closely adhered with the shell and peeled off to become bran. The physiological active ingredients with high nutritional value in wheat are concentrated in the wheat, which is the essence of wheat.
Perhaps a revolutionary breakthrough in the cereal food industry
Mai Zhongbao does not need to go through any chemical or biological extraction process. The preparation process of pure physical processing avoids various residues and nutritional losses caused by the processing process, ensures the quality of the product, and also greatly reduces the production cost. At present, the first stable demonstration production line of Maizhong Bao has been built in Tai'an, Shandong Province, which is suitable for scale-up and cost control, and can realize large-scale industrial production.
"At present, China's whole wheat market accounts for a very small proportion, and most of the bran after milling is directly used in the feed industry, resulting in a huge waste of resources. China produces about 20 million tons of bran every year. According to the current processing technology of Mai Zhongbao, it can produce about 7 million tons of Mai Zhongbao. Europe and the United States pork market is small, bran feed market is also small, bran processing and even become the burden of food processing enterprises. The Mai Zhongbao project not only solves the huge waste of resources in the food industry, but also returns the best essence of wheat to mankind. This may be the meaning of our doing this." Wu Liang, the first inventor of Mai Zhongbao, said.
The "Thirteenth Five-Year Development Plan for the Grain Industry" proposes to vigorously implement the "Green and Healthy Grain Ration Project" to increase the supply capacity and market share of green, safe and nutritious grain products. We will speed up the moderate processing of rice, wheat flour and edible vegetable oil, actively develop whole grain food, increase the yield, and retain the nutrients in grain to a greater extent. In any case, technological innovation is the core competitiveness, and Mai Zhongbao is indeed at the forefront in this regard.
In response to media questions, Wu Liang said, "We currently have four major food problems: irregular life, strong work pressure, unreasonable diet, and lack of exercise. As we all know, secondary diabetes is about 0.114 billion, and 98% of white-collar workers are sub-healthy. And there's a 0.15 billion diabetic reserve army, and the obese population is growing at a rate of 15 to 18 percent per year. If you want a healthy China, the main task is to solve it from diet".
Wu Liang said, "Experts generally believe that excessive intake of refined rice flour and sugar is the leading cause of chronic diseases. Unhealthy diet structure makes people face the double burden of lack of nutrition and excess energy. Eating healthy is the pursuit of people's diet structure adjustment, so diet has become the biggest problem. The wheat aleurone layer we are talking about can do this. The wheat aleurone layer is the soft gold in wheat. Wheat is three things. The first is endosperm. Generally, it accounts for 80%-85%, and 20-25 is bran. The second is germ, wheat has wheat germ, which accounts for 1%-2%, and wheat germ is extremely active, the third is bran, about 20-25% is bran. However, bran is composed of wheat aleurone layer and seed coat, so the wheat aleurone layer is between endosperm and seed coat, also called ectoendosperm, which is generally 7%-9% of the quality of wheat. In fact, 70% of the nutrition of wheat is in it. The most important thing is that there is no energy for nutrition, and it is not fat after eating, so everything is in it. So in the late 1980 s, after American scientists discovered this basic principle, the whole world wanted to control it."
Wu Liang said, "Cereals, as an important part of people's diet, are the top priority of diet adjustment. Advocating the consumption of whole grains has become a global trend. The interest of countries all over the world in whole grains has increased significantly in recent years: the U.S. Department of Agriculture recommends that everyone eat at least 48 grams of whole grains per day; the United States approved the first health claim on whole grains in FDA1999 years: A diet rich in whole grains and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers. And the recommended dietary fiber intake per person is 30 grams/day."
The Mai Zhongbao project is the scientific research achievement of experts from the Chinese Academy of Sciences for 7 years, and has applied for 12 invention patents (three of which have been approved). For more than a year, the first Mai Zhongbao industrialization demonstration production line in Tai'an has received inspections from many international and domestic food companies including Nestle, COFCO, Yihai Kerry, etc., as well as food processing, food research, nutrition and health, etc. Visits and exchanges by many experts and social organizations in the field.
Regarding the market prospect of Mai Zhongbao's industrialization, Wu Liang said that after more than a year of application experiments, market research and expert argumentation, we have studied the needs of enterprises and users in the current food industry environment. We believe that Mai Zhongbao will become a new type of natural food raw material in the healthy food processing industry, which is widely used in staple food fields such as noodles, steamed bread and baking, as well as market fields such as healthy leisure food and dietary supplements, leading the development of whole grain food and high fiber health food industry. "For example, adding 20% Mai Zhongbao to flour can obtain a better nutritional structure than whole wheat flour, and solve the limitations of whole wheat flour in terms of taste, fermentation, shelf life, and safety." Wu Liang said. This may be a revolutionary breakthrough in the cereal food industry.
Source: China Food Safety News