College students "play" dairy products with new tricks

Reporter Wang Wei

Sports stick foods made of cheese, "milk tea" can also be chewed, tea + soy milk, milk skin.
.
.
Recently, at the final evaluation of the CIFST-first "Feihe Cup" dairy innovation competition held at the China Science and Technology Hall, these innovative products surprised the judges
.
At this judging meeting, the final competition results
were generated through online defense of the shortlisted teams, questions from authoritative experts in the industry, and evaluation of the rematch products.
The meeting was chaired by Chen Zheng, Secretary-General of the Chinese Society of Food Science and Technology
.

The student innovation activity was co-sponsored by the China Society of Food Science and Technology and Heilongjiang Feihe Dairy Co.
, Ltd.
, with the theme of "'Crane' Color Deliciousness, Create Health", aiming to provide college students with practical opportunities and display platforms, encourage students of food and dairy related majors, carry out dairy innovation research, so as to enhance students' innovation awareness and innovation ability, cultivate innovative talents for the dairy industry, and promote the innovation and development of
the industry 。 Since July this year, the event has been launched in 8 targeted universities: Jiangnan University, China Agricultural University, Northeast Agricultural University, Inner Mongolia Agricultural University, Huazhong Agricultural University, Jilin University, Nanchang University and Dalian Polytechnic University
.

At the review meeting, industry experts from the National Center for Food Safety Risk Assessment, the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs, Beijing Agricultural College, Beijing Technology and Business University and other institutions and universities formed an expert review committee to conduct on-site review
of 30 creative products shortlisted by 8 universities 。 The innovative products shortlisted for this student innovation activity are divided into two categories: one is innovative dairy product development, that is, using cow's milk or sheep's milk as the main raw material and other auxiliary materials to design innovative dairy products for consumers that meet the current trend of dairy nutrition and health; The other category is plant-based dairy products - fermented soy milk products, that is, the development of soy-based raw materials as the main raw materials, ingredients for grains, grains, nuts, edible fungi or one or more innovative combinations of medicinal and food homologous raw materials
.

The trend towards diversification is obvious

The growing popularity of cheese in the market has become one of the key concerns of the participating students, and they innovate
in terms of raw materials and shape.

Cheese transforms into a sporty meal replacement
.
"Love U" sports cheese sticks brought by China Agricultural University: Through the optimization and improvement of traditional cheese, adding sports functional ingredients such as taurine, vitamin-rich fruit and vegetable powder and probiotics, traditional cheese is made into a meal replacement cheese stick that can quickly replenish energy, thereby enriching the variety of
sports nutrition food.
The product name is composed of the three characters of "cheese, martial arts and excellent" with a specific meaning, and the homonym English "Love you" expresses the beautiful meaning
of "treat yourself well and cherish health".
Gangnam University's "wakeUp? Cheese cheese", let the cheese be skewed in bunches, the product is inspired by sugar gourds, cheese balls instead of hawthorn balls, chocolate instead of sugar coating, the outer layer is wrapped with crushed hawthorn, hazelnut and pistachios
.
The raw materials of the product are added with guarana extract, which has the effect
of refreshing and anti-fatigue.
In order to increase the fun of eating, the participating students also randomly printed different blessing words on the bamboo skewers of the products, which is in line with the current "blind box" craze
.

Milk tea can also be chewed and eaten
.
The "Crispy Fragrant Milk Tea Chips" product brought by Inner Mongolia Agricultural University combines the flavor and crispy texture of milk tea, using milk, glutinous rice flour, whole milk powder, tapioca flour and black tea as the main raw materials, and using the process of low-temperature baking to make crispy and delicious products
.

The "Tea+" combination is constantly evolving
.
With the increasing health awareness of people, plant-based fermented products are gradually heating up
.
In this competition, "Tea +" became the direction of innovation, and some products using new raw materials and new processes made the judges shine
.
The "Tea &bean Encounter with Tea Fragrant Soy Milk" product brought by Northeast Agricultural University adopts the combination of "tea + soybean", that is, the combination of soy milk and tea soup is mixed and fermented to make tea flavored soy milk, covering the bean flavor with tea flavor, and at the same time selecting glutaminated aminotransferase (TGase) as a stabilizer to reduce whey precipitation during fermentation, providing a new idea
for the development of new products.

Local specialty foods are trendy
.
In the past two years, milk skin snacks have become popular and have become "Internet celebrity snacks"
.
Nanchang University brings "Boom! Sanhua Milk Castle is a combination dairy product based on milk skin, which is composed of milk skin, cheese, flower sauce, etc.
according to the sandwich method, with rich layers, including rose, jasmine and osmanthus three flavors
.
The popping beads are added to wrap the grapefruit juice, mint and inulin for a refreshing
taste.

Be bold in trying new technologies and raw materials

The freeze-dried food market has strong demand, which is in line with the future food green, convenient and healthy consumption trend, and has become a new outlet
in the food industry.
The shortlisted works have effectively applied
freeze-drying technology.
The "Feihe Qiqiao - Spell a Freeze-Dried Yogurt Block" brought by Dalian Polytechnic University is such a product
.
The product uses freeze-drying technology to effectively retain
the nutrients and color of nuts, blueberries, matcha, carrots and other excipients added to yogurt.
At the same time, the product conceives the form of colorful tangram puzzles in the shape, which increases the interest of
the product.
When panda beans, which are rich in polyphenols, anthocyanins and other active ingredients, meet with inulin, which is rich in dietary fiber, and erythritol that is low in sweetness, it creates a plant-based yogurt
with a novel taste.
This is the "Panda Bean - Inulin 0 Sucrose Light Yogurt" product brought by Jilin University
.
Huazhong Agricultural University's "coconut aroma fried 'hawthorn' soy milk yogurt" adopts the dual protein concept of "plant protein + animal protein", using soy milk and coconut milk compound fermentation plant-based yogurt as the base, adding a small amount of milk and tea polyphenols, and combining hawthorn jelly and popping beads to meet the diversified pursuit
of consumer taste.

In addition, the national trend also brings new creative inspiration
.
With the improvement of cultural self-confidence, national style and national tide culture are becoming the favorite of young people, and those products that resonate with their cultural values naturally come into view
.
The "Only This Green Green" flowing yogurt ball brought by Jiangnan University is a casual snack
with jasmine lime yogurt as the filling and green tea sour cheese as the outer skin in the yogurt, and also uses the Chinese style design in the packaging.

"New, healthy and alive" became the highlight

The judges said that the entries reflect that the participating university students keep up with the health trend in the innovation process, and boldly apply new raw materials and technologies to their products, and some of these creative ideas can bring new ideas
to the food industry to develop products.
The judges also pointed out that by reviewing the product plan or tasting the product, they can also see that there are imperfections in the standards and testing of the entries, and hope to pay more attention to
them in the future.

For the 30 finalist products, the experts summarized them with "new, healthy and live"
.
New refers to the application of new raw materials
such as panda beans, dragon peel, coconut milk and other products that are not commonly used in dairy products.
Jian refers to the addition of many raw materials beneficial to the human body, such as white lentils, prickly pears, probiotics, etc.
, and the freeze-drying technology is used to maximize the preservation of the nutrition and flavor
of the product.
Live refers to the diversified form of the product, the unique shape and the novel
combination.
Among the participating products, there are cheese sticks in the shape of sugar gourds and "tea +" combinations
.

Jiang Shilong, chief scientist of China Feihe, said that the Chinese Society of Food Science and Technology presented a wonderful competition for everyone with its professional ability to organize the competition
.
As a leading infant powder enterprise in China, Feihe Dairy has deeply rooted scientific research and innovation in its genes, realized independent innovation of many key technologies, and applied a number of R&D results and produced significant economic and social benefits
.
"We are well aware of the importance of
technological innovation to the development of enterprises.
Young talents are the new driving force of scientific and technological innovation, and Feihe has been paying attention to and supporting the scientific and technological innovation
of young talents with practical actions.
This competition provides a practical opportunity and display platform for the majority of students, and it is believed that it will also play a positive role
in enhancing students' innovative awareness and innovation ability, and cultivating innovative talents for the dairy industry.
”

China Food News(November 16, 2022, Version 04)

(Editor-in-charge: Gao Na).