“Whole grains themselves are an important food source of high-quality carbohydrates. Many studies have confirmed that higher levels of whole grains can improve blood sugar, blood lipids, and blood pressure, control weight, reduce cardiovascular disease, and prevent intestinal diseases.” said Wang Zhihong, deputy director of the Nutrition and Health Institute of the Chinese Center for Disease Control and Prevention.
Whether it is the nutritional health effects of whole grains based on theoretical research on the relationship between whole grains and health, or the definition of whole grains and whole grain foods, it has gradually become a global consensus. Many whole grains policies in the United States, the United Kingdom, Singapore, Denmark and other countries will also provide useful reference for the development of whole grains in China.
For the healthy upgrading and development of the grain food industry, whole grains are the mainstream direction. Multi-party exchanges to form consensus, integration of agriculture, food, medical care, coordination and interaction at home and abroad, and innovation in the entire industry chain should be the Chinese-characteristic solutions for the future development of whole grains. Specifically, government officials, nutritionists, environmental experts, doctors and consumers should form a broad consensus; take healthy grains/healthy staple foods/healthy meals as the starting point to promote the integrated development of agriculture, food, medical care, etc.; Coordinate development with international organizations related to whole grains; carry out scientific and technological innovation in scenarios such as variety selection, planting and production, storage and transportation, grain processing, nutrition and metabolism, market and consumption.
To develop the whole grain food industry, we should scientifically assess the dietary nutrition and health problems existing in Chinese residents, segment the diversified eating patterns, differentiated nutritional needs, and different physiological and health states of consumers, increase investment in scientific research, and break through storage and processing. Key technologies such as fully explore local characteristic resources, accurately create new nutritious and healthy whole grain products, give whole grain foods a more personalized consumption concept, and take into account meeting consumers ‘nutritional needs and tastes. Taste preferences.
The health upgrade of whole grain foods has also begun to enter the ‘lazy economy.’ In order to adapt to the fast-paced lifestyle, whole grain convenience foods have emerged, such as ready-to-eat brewed (boiled) grains, cereal bars, brown rice cakes, etc. Currently, the common whole-grain convenience foods on the market mainly include staple foods, baking products, brewed products, beverages, snack foods, dishes, ingredients, etc.
However, there are still some difficulties in the processing of whole grain convenience foods. Zhang Na introduced that because whole grains contain seed coats and embryos, the fat, biological enzymes, dietary fiber, etc. contained in them will affect the taste, flavor and shelf life of the product. However, at present, in terms of technology, such as extrusion, enzymatic hydrolysis, fermentation, germination, low-temperature plasma, microwave, magnetic field, ohmic heating and other technologies, it also provides many solutions to solve the contradiction between whole grain flavor and health. solution. Increase investment in scientific research, give full play to the leading role of the industry, promote the integration of nutrition and health with industrial development, promote the transformation of applied scientific and technological achievements, and bring more healthy whole grain foods to our table.
Post time: Sep-07-2024