What are the applications for the development of miscellaneous food products?

Abstract: Cereals, as the basis of the Chinese population’s dietary pagoda, are the main source of dietary calories, of which rice and wheat are the main cereal foods for the Chinese population, and they are generally referred to as staple grains.
And miscellaneous grains as a small grain and bean crops commonly known, broadly speaking, refers to a short growing period, planting methods, planting area of a small, strong resistance, a variety of special uses of grain and beans, including wheat (barley, oats, etc.), miscellaneous legumes (mung beans, peas, etc.), potatoes (sweet potatoes, potatoes, etc.), buckwheat (sweet buckwheat, buckwheat) and corn (millets, cereals, etc.); narrowly refers to the cereal grains.
In this paper, a brief introduction to China’s grains resources, functional characteristics, and summarize the current situation of the development and application of food grains. The significance of the development of miscellaneous grain food
China is rich in varieties of miscellaneous grains, but also a major producer of miscellaneous grains. China’s wide area of planting and production of miscellaneous grains is among the highest in the world. In terms of nutrition, the utilization value of miscellaneous grains is high. Other studies have shown that many grains contain special ingredients that have special therapeutic and health effects on the human body.
In a nutshell, the nutritional function of mixed grains is characterized by three aspects.
First, it contains more vitamin B1. vitamin B1 has a regulatory effect on neurophysiological activities. In addition, vitamin B1 is also related to enhance appetite and promote digestion.
Second, the content of dietary fiber is high. Dietary fiber is indispensable to human health, known as the seventh major nutrient, enhance gastrointestinal function, promote digestion and defecation, reduce blood cholesterol, lower blood sugar, prevention and treatment of intestinal tumors, weight loss, beauty and other functions.
Third, enhance human immunity. Mixed grains can increase the intake of good proteins and minerals, can improve physical fitness.
With the continuous improvement of people’s living standards, refined rice, refined noodles are more and more popular, and some grains are gradually cold. In recent years the incidence of diabetes, obesity, cardiovascular disease, colon cancer and other diseases of affluence has increased dramatically, the main reason is often eaten fine monotonous grain.
Dietary structure is directly related to the level of people’s physical health, balanced dietary structure is the key element to improve people’s health. Traditionally, Chinese people’s diet is based on grains and cereals, which is basically in line with nutritional balance. China’s dietary guidelines also put forward should pay attention to diversification and coarse and fine mix, moderate selection of some whole wheat products, milling less fine rice and noodles and coarse grains, potatoes and beans.
Mixed grains have rich nutritional value and unique physiological efficacy, but often processed too rough, poor taste, poor flavor, color and lustre is not attractive, so re-knowledge and attention to the status and role of mixed grains, strengthen the deep processing and modification of mixed grain food, to produce different kinds of varieties, help to improve the dietary habits of China’s residents, to balance the dietary structure, to ensure that the public health. Development and application of mixed grain foods
Buckwheat, oats, corn, millet, sorghum, barley is more common in the diet of China’s residents in the types of grains, the current domestic and foreign research on these grains of food, the development of the main focus on grains of food and grains of convenience food and grains of functional convenience food in two aspects.
Research and development of convenience foods of mixed grains, can effectively improve the edible quality of mixed grains, to adapt to the needs of people’s ever-accelerating pace of life, for mixed grains to develop a broad sales space.
At the same time, the use of some of the prominent functional characteristics of grains, the development of the corresponding functional convenience foods, such as low-fat convenience foods, convenience foods with lipid-lowering function, dietary fiber-rich convenience foods, etc., can help improve human function.
Mixed grains are rich in nutrients, food is a good nutritional fortification of raw materials; mixed grains contain unique pigments and flavors, is a natural food coloring agent and flavor agent, so the organic combination of raw materials such as mixed grains and food in the food industry has gained a certain degree of application.
Now the development of grains of food are mainly grains of flour, grains of noodles, grains of baked goods, grains of leisure food, grains of fermented food, grains of preserved fruit, canned food, grains of beverages, cold beverages, grains of special therapeutic food and so on.
2.1 Mixed grain powder At present, the common mixed grain food on the market mainly includes convenient nutritional powder food. Mixed grain convenient nutrition powder refers to beans, oats, rice, wheat, corn and other grains as the main raw materials processed, add boiling water can be eaten food.
Oatmeal has become the most popular health food and the most popular food, there have been ordinary oatmeal, instant oatmeal meal, children’s oatmeal, oat flour, oat bran, instant nutritional oatmeal and so on. Huang Pei Pei mung beans, lilies, red beans, Job’s tears, black beans, black rice, black sesame, almonds, peanuts and other grains and food ingredients for scientific processing and reasonable combination, the development of mung beans and lilies nutritional powder, red beans and Job’s tears nutritional powder, black beans and black rice, black sesame, almonds and peanuts nutritional powder, such as the five grains of grains and cereals and nutritious powder new varieties.
2.2 Mixed grain noodles noodles in our country has been thousands of years of production and consumption history, is China’s traditional staple food products, its production is simple, easy to eat, loved by consumers.
The use of mixed grain raw materials in the rich nutrition and unique pigment, flavor development of a variety of noodle products to meet the requirements of different consumers. Mixed grain noodles is currently a hot spot for research and development of mixed grain food, the market has developed a variety of mixed grain noodle products, such as buckwheat noodles and corn noodles, has accumulated a lot of research results.
Du Lianqi et al. added sweet potato flour in the production of noodles, the production of better quality and high nutritional value of sweet potato noodles. Guo Xiaona added buckwheat flour in the production of noodles, buckwheat noodles of good quality. Zhang Juan found that the addition of the right amount of oat flour can produce a better appearance and cooking performance of oat noodles. Hou Yong’s research found that the barley noodles, basically no broken bars, boiled surface smooth, bite. In addition, Zhang Min et al. produced yam noodles through tests, and Wang Jiwei produced acorn noodles through tests.
In the research of beans and grains noodles, Wang Yi and others developed a good quality, better taste, nutritional mung bean noodles. Du Lianqi et al. added pea flour in the production of hanging noodles, the production of better quality pea hanging noodles. Li Bo and other experiments through the production of soybean dregs noodles, in the sensory quality, cooking loss, water absorption rate and other aspects close to ordinary noodles.
2.3 Mixed grain baked goods At present, mixed grain baked goods have become a popular food for consumers, the types of oatmeal cookies, oatmeal bread, oatmeal pastries, buckwheat cake, millet noodle sandwich cake, sorghum bread, sorghum desserts, barley cookies and so on.
The use of mixed grains as raw materials for the production of baked goods, can better maintain the original nutrients and biological activity of the material, improve the flavor and texture of the food, while improving the nutritional value of baked goods, but also increase the variety of products.
Yuan Beilei and other oat flour, corn flour, buckwheat flour, glutinous rice flour and sweet potato starch and other compounded grains flour as raw materials, using bread flour compounded grains flour to make bread. Studies have shown that the best sensory quality of mixed grain bread, the product texture is soft, golden color, delicate taste and a light flavor of grains.
Gao Xiulan in the baked goods using puffed coarse grains as raw materials, proposed to functional oligosaccharides and functional sugar alcohols instead of sucrose, the development of sugar-free puffed baked goods.
Sugar-free puffed baked goods low-calorie, sweetness, suitable for diabetic patients and obese people, but also conducive to the protection of children’s dental health, and its taste refreshing, suitable for all healthy people to eat.
She also proposed to develop low-energy puffed bakery products by replacing traditional fats with fat substitutes such as dextran, etc. The use of fat substitutes instead of traditional fats will be the future development trend of bakery products.
2.4 Mixed grain leisure food to millet as raw materials to produce millet children’s nutritional food, millet nutritional convenience porridge, millet crisps and so on. Oatmeal as raw materials for the production of oatmeal porridge, oatmeal instant noodles and so on.
Buckwheat as raw materials for the production of buckwheat instant noodles, buckwheat breakfast foods, buckwheat nutritional meals. Made from potato as raw materials for a variety of snack foods, such as dehydrated potato chips (strips, mashed), fried potato chips, potato instant noodles, potato flour, potato rice (granules) and so on.
Corn as raw material made of corn flakes, corn porridge, corn porridge, corn cakes, corn bread corn flowers. Sorghum as raw material to produce sorghum breakfast food, sorghum puffed food. Job’s tears as raw materials for the production of barley puffed food.
2.5 Fermented food corn, sorghum, barley, potatoes, sweet potatoes and other grains can be used as raw materials for fermentation. Millet as raw material for the production of millet wine, seasoned wine, millet vinegar and so on. Buckwheat as raw material for the production of buckwheat bean paste, barley as raw material for the production of barley vinegar, amaranth seed amaranth as raw material for brewing amaranth soy sauce.
2.6 Mixed dried fruit, canned potatoes, sweet potatoes can be used to make dried fruit. Canned sweet potatoes made from red sweet potatoes with high carotene content. Canned corn filaments with corn, canned sweet corn, canned corn shoots, corn shoots preserves.
2.7 Mixed grain beverages, cold beverages to millet as raw material to produce millet milk drinks, mung beans as raw material to produce mung bean drinks. Processing of fresh corn to produce liquid beverages such as corn almond tea, with barley to produce barley coffee drinks and barley health tea. Buckwheat as raw materials to produce buckwheat tea, buckwheat soy milk, buckwheat yogurt and so on. Fresh corn to produce corn ice cream, but also available millet ice cream.
2.8 miscellaneous special therapeutic food at present, buckwheat therapeutic food is the most researched in this area. A number of studies have concluded that buckwheat has a significant therapeutic effect on hyperlipidemia, hypertension and diabetes.
Reportedly, buckwheat flour, healing powder, granular powder as raw materials to lower blood sugar and blood fat compound buckwheat double drop powder, this powder made of hollow noodles, cakes, bread, snacks, instant noodles and so on. The use of buckwheat, buckwheat vinegar can also produce buckwheat, buckwheat flavonoid vinegar soft capsules, antioxidant buckwheat wine.
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Buckwheat flavonoids products, such as bioflavonoids chewing gum. Oatmeal health food series, such as oatmeal dietary fiber products, oatmeal health products, oatmeal fat substitute, oatmeal health tablets. Job’s tears functional food such as Job’s tears cream, Job’s tears health wine, etc..
Mixed grains have high nutritional value and strong health care functions, and their proportion in the modern dietary structure is gradually increasing, and they have been used as a new type of food resources. This paper systematically reviews the current situation of the development and application of common miscellaneous grain food in the diet of Chinese residents, with a view to providing reference for the further development and utilization of miscellaneous grain resources and the development of miscellaneous grain food.