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News from this newspaper (Reporter Wang Wei) At the 9th China Snack Food Technology Innovation and Industrial Development Conference recently hosted by the Chinese Society of Food Science and Technology and undertaken by the Snack Food Processing Technology Branch of the Chinese Society of Food Science and Technology, the scientific and technological and industrial circles Discussed, formed and released six major scientific and technological issues in China's snack food industry
The processing suitability and nutrition and functionalization of snack food raw materials improve safety and high-quality raw materials are the basis for ensuring the high-quality development of the snack food industry.
Mechanism for maintaining sensory eating quality of snack food Strengthen the research on the formation mechanism of sensory quality, edible quality and nutritional function quality of snack food such as flavor, color, texture and shape, and the innovation of precise control technology, and solve the attenuation and loss of flavor and color change in the process of snack food industrialization.
The active packaging of snack food, new sterilization and intelligent preservation technology to ensure freshness and safety are important goals and basic requirements of snack food
The safety and quality prevention and control system of the whole industry chain of snack food is constructed.
The automation and intelligence of snack food processing and manufacturing equipment The mechanization and automation of snack food processing and manufacturing equipment need to be solved urgently, especially the realization of the whole process of intelligent and unmanned, such as intelligent equipment for snack food pre-processing; drying, roasting and pickling Mechanization and automation of manufacturing and other equipment; automatic feeding and intelligent quantitative packaging of multi-category snack foods
The integration and innovation of common processing technologies for snack foods is accompanied by the popularization of health concepts and the diversified development of consumer demand.
"China Food News" (July 27, 2021 Edition 07)
(Editor in charge: Zhu Meiqiao)
