The key technology of condensing to promote industrial development China's convenience food industry has issued ten scientific and technological issues for the first time

Food Partners Network News In the post-epidemic era, how can China's convenient food industry seize the opportunity and maintain steady development? Science and technology are the core! To this end, the China Food Science and Technology Association through the years of dozens of instant noodles, hanging noodles, frozen, casual food, savoury flavorings, machinery and equipment and other enterprises in-depth research, as well as with the scientific and technological community and industry experts in multi-level discussions, condensing the 2020 China's convenience food industry development, the need to jointly crack the consensus on the top ten scientific and technological issues, and held in Beijing on September 3, the 20th China Convenience Food Conference was first published.
The ten scientific and technological problems of China's convenient food industry in 2020, the cracking of the traditional food flavor code for the formation mechanism and nutritional evaluation of special flavor substances in regional and ethnic traditional food, need to be systematically studied through modern science and technology such as microbiomics, biofermentation, etc., in order to crack the scientific mysteries, such as Guangxi snail powder, Shaanxi pulp water surface and local snacks in the southwest minority areas.
to standardize and industrialize the production of traditional food products and enhance the added value of products.
2, frozen noodles food quality and flavor upgrade in the fast-frozen food industry in the rapid development process, there are still such as the occasional foaming of steamed bread, layered and frozen dumplings long-term storage after cooking edge whitening, frozen food long-term storage flavor decay and other problems that have plagued the industry for many years.
should strengthen the relevant basic research, focusing on the problem of poor quality and flavor decay of frozen pasta.
a more perfect sensory experience, showing the freshness and deliciousness of frozen pasta.
3, pre-made conditioning dishes quality kitchen refined "home economy" rise, so that the market demand for pre-made conditioning dishes more vigorous, and accurately restore the quality of kitchen ready-made dishes is a key factor affecting its long-term development.
industry should break through the technical bottleneck of cooking dishes and central kitchen docking, change the traditional freezing and reheated technology and methods, to standardize production, to solve the problem of product senses, flavor and nutrition.
the application of new technologies and processes, in industrial production to achieve quality kitchen.
4, frozen traditional food special equipment "root innovation" frozen traditional food special equipment automation and intelligence has been the industry needs to crack the bottleneck, especially the realization of full automation, such as the traditional specialty food hazelnut production back-end automation molding.
need to pay attention to the development and application of frozen traditional food stand-alone, through simulation of bionics, flexible servo, automatic correction and other cross-border original innovation, to customized solutions, to promote the industry's traditional food industrialization and intelligent process.
5, instant noodles and hanging surface equipment intelligent upgrade of the "innovative" instant noodles and hanging surface equipment has achieved continuity, automation and partial information, production lines are moving towards intelligent direction.
equipment production enterprises should pay attention to the actual production of industry needs, combined with production processes, production management, energy conservation and emission reduction, remote control and other key elements, to achieve intelligent connection and unmanned process segments.
to build a stable and coordinated intelligent system by integrating innovative and segmented intelligent technology.
6, flavor ingredients scientific foundation of solid flavor ingredients in the process of industrialization, lack of nutritional health and flavor coordination, scientific concentrated embodiment.
industry should do a good job in applied research at the same time, work together with the scientific and technological community to strengthen basic research, solid scientific foundation of innovation.
such as qualitative and quantitative analysis of key flavor components in certain foods by means of precise separation identification and analysis, and gradually carry out nutritional evaluation and toxicology research, create a database of characteristic flavor substances, with independent core technology.
a solid foundation for product quality improvement.
7, the development and application of new sterilization technology with the iteration of convenient food updates, its raw material front-end processing technology has become an important factor restricting the development of high quality industry.
such as traditional irradiation sterilization technology can not meet the import requirements of some countries and regions.
time, new convenience foods such as flavored pasta products, self-heated food, etc., put forward higher requirements for the safety of raw materials cleaning, sterilization preservation, quality assurance.
urgent need to explore the application of low-temperature plasma cold sterilization and other technologies to breakthrough innovation, leading the industry out of the "comfort zone."
8, "net red food" safety evaluation and supervision "net red food" accelerated into the field of convenience food, but whether it can continue to develop the core is the competitiveness of the product itself.
industry chain safety, standardized process equipment, product nutrition and health connotation and face value, is the four key factors for its sustainable development.
, safety is the first door for food e-commerce companies with many factories.
Need to increase the production mode, safety level of the processing plant control, punishment, the establishment of a unified production audit standards, timely update of production processes and equipment, the process of processing and equipment, the processing plant to keep up with the pace of brand publicity of e-commerce enterprises, in order to avoid safety risks, to create a closed loop of food production.
9, seasoning products preservation technology to optimize the transformation and upgrading of the pasta products (spicy strips) industry, the key lies in the industry's self-restraint and the pursuit of healthy quality.
the same product, the implementation classification is different, its quality management requirements are very different.
under stricter standards, flavored pasta products need to optimize preservation technology and seek better solutions to expand the space for survival and development by reducing salt, reducing oil, cleaning labels, and innovating quality.
10, the construction of enterprise science and technology level evaluation system at present, convenient food industry to the enterprise science and technology level evaluation system is still blank, resulting in the relevant enterprises in their own level in the industry is not known, can not put forward a scientific basis for improvement programs.
and industry should work together to establish an evaluation system that facilitates the scientific and technological level of enterprises in the food industry, so that enterprises can compare with their peers in a timely manner, identify short-term management boards and promote sustainable development.
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