Anchor cutting-edge technology and gather the surging power of high-quality development of the dairy industry

Reporter Wang Wei

The 2022 China Dairy Technology and High-quality Development Seminar - Dairy Process Technology Innovation Forum, hosted by the Chinese Society of Food Science and Technology and supported by Inner Mongolia Yili Industrial Group Co.
, Ltd.
, was recently held
in the form of online live broadcast.
A number of authoritative experts from the scientific and technological circles and the industry conducted in-depth exchanges
on membrane filtration technology, new technology of functional milk ingredient processing, and peptide common technology.

Crack the puzzle

Shift from economies of scale to value competition

Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, pointed out that with scientific and technological breakthroughs and innovations, the dairy industry has become an excellent representative of China's modern food manufacturing industry, and has gradually entered a new stage
from scale efficiency to value competition.
He believes that the key to scientific and technological innovation in the dairy industry is to accelerate the transformation of technology and solve the "stuck neck" problem
.
The dairy industry is a typical industry reflecting the globalization of the supply chain, and there is still a risk of instability in the supply of key production technologies and raw materials, and it is hoped that the dairy industry will increase the intersection of multidisciplinary technologies and accelerate the implementation of technology transformation while realizing value competition
.
He stressed that the dairy industry should also strengthen safety supervision and build a large standard pattern
for industry development.

Ai Lianzhong, Chairman of the Youth Working Committee of the Chinese Society of Food Science and Technology and Dean of the School of Health Sciences and Engineering, University of Shanghai for Science and Technology, shared the report
on "Membrane Technology and Innovation and Development of Dairy Industry".
He said that in recent years, although the development of liquid milk has been basically stable, high-end milk has grown rapidly
.
This is inseparable
from the continuous innovation of membrane filtration technology.
Microfiltration in filtration technology can play a sterilization role, reducing the damage of heat to the active substance; Ultrafiltration is mainly to concentrate macromolecular components; Nanofiltration is the removal of lactose to a certain extent; Reverse osmosis concentrates
the water in the nanofiltrate.
According to different filter membrane pore sizes, combined with different nutritional components of milk, we develop products
that meet consumer needs.

In view of the research on processing technology of functional milk ingredients, Professor Li Chun of the College of Food Science of Northeast Agricultural University pointed out that through effective packaging technology, higher probiotic vitality can be maintained, which can better withstand acid, high temperature and extend shelf life
.
At present, the packaging mode commonly used internationally is mainly batch packaging system and single-cell packaging mode, the former is based on colloidal system, microencapsulation of probiotics, can improve the survival rate of probiotics at low pH, some of the raw materials used are mainly polysaccharides and proteins, good biodegradability, and combined with oil technology, can improve the stability
of probiotics.

Professor Peng Zhou of the School of Food Science of Jiangnan University focuses on the physiological activity of milk proteins and their retention of new technologies
.
He suggested that for the preservation or preservation of raw milk or raw milk, the use of low temperature and short time is more conducive to maintaining protein activity
.
In the process of processing, if the application of low-heat or non-thermal processing technology is used in the heat treatment process, the retention rate
of active proteins in liquid milk and dairy processing can also be significantly improved.
For the separation and preparation of milk-based proteins, membrane separation technology and low-pressure spray drying technology are applied as much as possible to improve the activity retention rate
of the main proteins.

Precise "skill"

From the pursuit of "quantity" to the improvement of "quality"

As quality consumption gradually transitions from niche demand to mass market "rigid demand", the development of the dairy industry has also shifted from the pursuit of "quantity" to the improvement
of "quality".

Sporing, Secretary General of the National Sensory Analysis Standardization Technology Membership, introduced how to continuously improve product quality
by studying the technical application of sensory flavor in dairy products.
He said that when it comes to flavor, people think more of the study
of flavor substances.
In fact, flavor is not only material, but also perceptual
.
Flavor substances act on sensory organs, generate sensory responses, form perceptions, stimulate emotions, and thus drive consumers' food choices
.

Sporing believes that consumer acceptance will directly affect the sales of milk market, and also determine the direction
of R & D personnel for product development.
Therefore, in the research, we must first understand the consumer's preference and acceptance of the product, and at the same time further understand the reasons why consumers like it, and which sensory qualities will affect whether they will repurchase, and then analyze what flavor substances affect consumers' perception
after doing a good job of these research foundations.
Such research forms a closed loop from the market end to the R&D end, from the consumption end to the product end, from the perception end to the material end, which is conducive to consumption-oriented and targeted research
in the study of flavor substance formation mechanism and regulatory mechanism.

Professor Wang Bei, vice dean of the School of Food and Health at Beijing Technology and Business University, has a similar view
.
She said that in recent years, the quality of dairy products in China has improved rapidly, and this change has changed from feeding to processing, packaging, storage and transportation
.
In terms of flavor quality control of dairy products, microorganisms, aftertaste generated during sterilization, oxidation reactions, etc.
may cause peculiar smell in dairy products
.
The study of these odors can be carried out
through a combination of sensory evaluation and instrumental analysis techniques.
In addition, even if a peculiar smell is detected, if the cause of the odor is not understood, it is very difficult to trace and control the milk source
.
At present, there are two main cutting-edge technologies related to milk quality control, namely the construction of dairy flavor database and intelligent sensory technology
.

Zhang Shaohui, Institute of Agriculture and Biology, Shanghai Jiao Tong University, pointed out in a report entitled "Application of peptide common technology in dairy products" that milk-derived peptides are derived from milk proteins and can be broken down
with probiotics and edible enzymes.
With the advantages of low allergenicity, high safety and easy storage and transportation, milk-derived peptides will have great application space
in the dairy industry, beverage industry, and even the entire food industry in the future.

Docking needs

Use technology to decode high value-added functional raw materials

Luo Jie, Deputy Dean of the College of Food Science and Technology of Hunan Agricultural University, shared the regulation mechanism
of application characteristics and tensile characteristics of processed cheese.
"Some consumers may have noticed that sliced cheese always pulls out the filament, which looks particularly attractive, but the cheese products they buy from the supermarket have almost no stretchability
.
" In this regard, Luo Jie said that first of all, it is necessary to experiment and optimize the amount of natural cheese, bovine lactase casein, emulsified salt and modified starch, so as to determine that the main factors affecting the stretchability of cheese are emulsified salt, potato acetate starch addition and pH value
.
Through optimization, the stretchability length of the cheese has been increased by 5.
4 times
.

Hou Zhanqun, a professor-level senior engineer at the Inner Mongolia Dairy Technology Research Institute, shared Yili's dairy innovation achievements
in the direction of consumers' health needs and balanced nutrition.
He said that Yili pays special attention to the research and development hotspot of milk protein transformation, and tries to micronize whey protein
.
The modified micronized whey protein has a taste similar to fat particles, which can replace some fat, which can not only ensure the taste, but also meet the needs of
fat loss.
Moreover, the micronized whey protein has a certain degree of emulsifying and foaming stability, and can be used as a carrier to embed active ingredients, such as heat-sensitive ingredients, medicinal and food homologous ingredients and flavor ingredients
.
In addition, Yili also "splits" the main components in milk by applying physical separation technology to develop high-value-added functional raw materials
.

From separation technology to ingredient processing, from milk protein to sensory flavor technology, from peptide commonality technology to quality control technology.
.
.
The dairy industry is anchoring cutting-edge technology and striving to catch up with international advanced levels
.
In order to better unite the superior innovation forces of academia and industry, in January this year, the Ministry of Science and Technology approved the construction of the National Dairy Technology Innovation Center
.
At present, 51 members have participated in the establishment of the dairy country, forming an industry-university-research integration team with a relatively complete layout in the technical field and innovation chain, building a network development pattern of national dairy technology innovation, which will contribute to the high-quality development of the dairy industry
.
As Academician Sun Baoguo said, the dairy industry should focus on the new development pattern, benchmark the requirements of internationalization and high-quality standard construction, lead the standardized development of the industry with strict requirements and high standing, create high-quality enterprises and high-quality products, and contribute to meeting consumers' yearning for a better life
.

China Food News(November 30, 2022, Version 02)

(Responsible editor: Zhou Yan).