What are the development and application of multi-grain food?

Abstract: Grain, as the basis of dietary pagoda of Chinese residents, is the main source of dietary heat energy, among which rice and wheat are the main grain foods of Chinese residents, generally people call them the main food.
As the common name of small grain bean crops, the multi-grain bean in a broad sense refers to the short growing period, special planting methods, small planting area, strong stress resistance, and special uses, mainly including wheat (barley, oats, etc.), miscellaneous beans (mung beans, peas, etc.), potato (sweet potato, potato, etc.), buckwheat (sweet buckwheat, Tartary buckwheat) and millet (millet, millet, etc.); In a narrow sense, it refers to cereal grains.
This paper briefly introduces the resources and functions of multigrain in China, and summarizes the development and application status of multigrain food. The significance of developing multigrain food
China has rich varieties of coarse grains and is also the main producer of coarse grains. China’s coarse grain planting area and large output, among the best in the world. In terms of nutrition, the utilization value of multi-grain is very high. Other studies have shown that many cereals contain special ingredients and have special therapeutic and health care effects on the human body.
Generally speaking, the nutritional function of cereals has three characteristics.
One is that it contains more vitamin B1. Vitamin B1 has a regulatory effect on neurophysiological activity. In addition, vitamin B1 is also associated with increasing appetite and promoting digestion.
Second, the content of dietary fiber is high. Dietary fiber is indispensable to human health, known as the seventh nutrient, has the functions of enhancing gastrointestinal function, promoting digestion and defecation, reducing blood cholesterol, lowering blood sugar, preventing intestinal tumors, weight loss, beauty and other functions.
Third, enhance human immunity. Multigrain can increase the intake of fine protein and minerals, which can improve health.
With the continuous improvement of people’s living standards, milled rice and fine noodles are more and more popular, while some miscellaneous grains are gradually ignored. In recent years, the incidence of diabetes, obesity, cardiovascular disease, colon cancer and other diseases of wealth has increased significantly, the main reason is often eat fine monotonous food.
Dietary structure is directly related to people’s health level, balanced dietary structure is the key element to improve people’s health level. Traditionally, the Chinese diet is dominated by grains and cereals, which basically meet the nutritional balance. China’s dietary guidelines also put forward that we should pay attention to diversification and coarse-fine collocation, and choose some whole wheat products, rice noodles and coarse grains, potatoes and miscellaneous beans.
Cereals have rich nutritional value and unique physiological effects, but often too rough processing, poor taste, bad taste, color is not attractive, so re-understanding and attention to the status and role of cereals, strengthen the deep processing and modification of cereals, produce different kinds of varieties, help to improve the eating habits of our residents, balanced dietary structure, to ensure public health. Development and application of multi-grain food
Buckwheat, oat, corn, millet, sorghum and Job’s barley are common types of cereals in Chinese people’s diet. At present, there are some researches on these cereals at home and abroad, and the development mainly focuses on two aspects: convenience food and functional convenience food.
The research and development of multi-grain convenience food can effectively improve the edible quality of multi-grain, meet the needs of people’s accelerating pace of life, and open up a broad sales space for multi-grain.
At the same time, using the prominent functional characteristics of some cereals to develop the corresponding functional convenience foods, such as low-fat convenience foods, convenience foods with the function of lowering blood lipids, convenience foods rich in dietary fiber, etc., can help improve human function.
Multigrain is rich in nutrition and is a good nutrient strengthening raw material for food. Mixed grains contain unique pigments and flavors, which are natural colorants and flavor agents of food. Therefore, the organic combination of raw materials and food such as mixed grains has been applied in food industry.
The developed multi-grain food mainly includes multi-grain powder, multi-grain noodles, multi-grain baked food, multi-grain snack food, multi-grain fermented food, multi-grain preserved fruit, canned food, multi-grain beverage, cold beverage, multi-grain special curative food and so on.
2.1 Multi-grain powder At present, the common multi-grain foods on the market mainly include convenient nutrition powder foods. Multigrain convenient nutrition powder refers to the food that is processed with beans, oats, rice, wheat, corn and other grains as the main raw materials and can be eaten by adding boiling water.
Oatmeal has become the most popular health food and the most popular food, there are ordinary oatmeal, instant oatmeal meal, children’s oatmeal, oatmeal powder, oatmeal bran, instant nutrition oatmeal and so on. Huang Peipei treated mung bean, lily, red bean, Job’s tears seed, black bean, black rice, black sesame, almond, peanut and other multi-grain food raw materials scientifically and rationally, and developed new varieties of multi-grain nutritional powder such as mung bean lily nutritional powder, red bean pearl seed nutritional powder, black bean black rice black sesame almond and peanut nutritional powder.
2.2 Multigrain Noodles Noodles have been made and eaten for thousands of years in China. They are the traditional staple food products in our country. They are easy to make and convenient to eat, and are deeply loved by consumers.
Using the rich nutrition and special color and flavor of the multigrain raw materials, a variety of noodle products were developed to meet the requirements of different consumers. At present, multigrain noodles are the focus of research and development of multigrain food. Many kinds of multigrain noodles, such as buckwheat noodles and corn noodles, have been developed in the market, and a lot of research results have been accumulated.
Du Lianqi et al. added sweet potato powder in noodle production and prepared sweet potato noodles with good quality and high nutritional value. Guo Xiaona et al. added Tartary buckwheat powder to produce Tartary buckwheat noodles with better quality. Zhang Juan’s research found that adding an appropriate amount of oat powder could produce oat noodles with good appearance and cooking performance. Hou Yong research found that the highland barley noodles, basically no broken strips, the surface is smooth when boiled, there is a strong bite. In addition, Zhang Min and others made yam noodles through the test, Wang Jiwei made acorn noodles through the test.
In the study of bean and multigrain noodles, Wang Yi et al. developed nutritious mung bean noodles with excellent quality and good taste. Du Lianqi et al add pea powder in the production of pea noodles to obtain better quality. The soybean residue noodles prepared by Li Bo et al. were close to ordinary noodles in sensory quality, cooking loss, water absorption and so on.
2.3 Multigrain baked foods At present, multigrain baked foods have become popular among consumers, including oatmeal cookies, oatmeal bread, oatmeal pastries, buckwheat cakes, rice flour filling cakes, sorghum bread, sorghum desserts, Job’s job’s barley cookies, etc.
Using multi-grain as raw material to produce baked food can better maintain the original nutritional composition and biological activity of the material, improve the flavor and taste of the food, improve the nutritional value of the baked food, and increase the variety of the product.
Yuan Beilei et al. used oat flour, corn flour, buckwheat flour, glutinous rice flour, sweet potato starch and other mixed grain flour as raw materials, and used bread flour mixed with multi-grain flour to make bread. Studies have shown that multigrain bread has the best sensory quality, soft texture, golden color, delicate taste and light multigrain flavor.
Gao Xiulan used extruded coarse coarse grain powder as raw material in baked goods, proposed to replace sucrose with functional oligosaccharides and functional sugar alcohols, and developed sugar-free extruded baked goods.
Sugar-free puffy baked food is low in calories and suitable for sweetness, suitable for diabetes patients and obese people to eat, but also conducive to protecting children’s dental health, and its taste is fresh, suitable for all healthy people to eat.
She also proposed to replace traditional fats with oil substitutes such as glucan, develop low-energy puffed baked goods, and use oil substitutes to replace traditional fats will be the future development trend of baked goods.
2.4 Multi-grain snack food with millet as raw materials to produce millet children’s nutrition food, millet nutrition convenience porridge, millet crisp slices, etc. Oat is used as raw material to produce oat eight-treasure porridge and oat instant noodles.
Buckwheat is used as raw material to produce buckwheat instant noodles, buckwheat breakfast food, buckwheat nutrition meals, etc. Using potato as raw material to make a variety of leisure food, such as dehydrated potato chips (strips, mud), fried potato chips, potato instant noodles, potato powder, potato rice (grains) and so on.
Corn is used as raw material to produce corn chips, corn porridge, corn nutrition porridge, corn cake, corn bread and corn flowers. Sorghum is used as raw material to produce sorghum breakfast food, sorghum extruded food, etc. The expanded food of Coix barley was produced by using Coix barley as raw material.
2.5 Multi-grain fermented food Corn, sorghum, barley, potato, sweet potato and other multi-grain can be used as raw materials for fermentation. Millet is used as raw material to produce millet rice wine, seasoning wine, millet vinegar and so on. Buckwheat was used as raw material to produce buckwheat bean paste, barley vinegar was used as raw material, and amaranth soy sauce was brewed from seed amaranth.
2.6 Multi-grain preserved fruit, canned potato, sweet potato can be used to make preserved fruit. Canned sweet potato was made from red sweet potato with high carotene content. Corn is used to make canned corn silk, canned sweet corn, canned corn bamboo shoot, and candied corn shoot.
2.7 For multi-grain beverages and cold drinks, millet is used as raw material to produce millet milk drinks, and mung beans are used as raw material to produce mung bean drinks. Fresh corn is processed to make liquid drinks such as corn almond tea, and barley is used to produce barley coffee drinks and barley health tea. Buckwheat tea, buckwheat soybean milk and buckwheat yogurt were prepared from buckwheat. Use fresh corn to make corn ice cream, or small rice ice cream.
2.8 Multi-grain food with special curative effect At present, buckwheat curative effect food is the most studied in this area. Many studies suggest that Tartary buckwheat has a significant effect on hyperlipidemia, hypertension and diabetes.
It is reported that with Tartary buckwheat powder, therapeutic powder, granule powder as raw materials to produce the blood sugar and blood lipid lowering compound Tartary buckwheat double drop powder, with this powder to produce pasta, cake, bread, snacks, instant noodles and so on. Buckwheat can also be used to produce Tartary buckwheat vinegar, Tartary buckwheat flavonoid vinegar softgel capsules and antioxidant Tartary buckwheat wine.
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Buckwheat flavonoid products, such as bioflavonoids gum, etc. Oat health food series, such as oat dietary fiber products, oat health products, oat fat substitutes, oat health tablets, etc. The functional food of Job’s tears includes Job’s tears milk essence, Job’s tears health wine and so on.
Multi-grain has high nutritional value and strong health function, and its proportion in modern dietary structure is gradually increasing, and it has been used as a new food resource. In this paper, the development and application status of the common multigrain food in the diet of Chinese residents are systematically reviewed, in order to provide a reference for further development and utilization of multigrain resources.