Wang Qiang's team of the Chinese Academy of Agricultural Sciences made two food science and technology achievements unveiled at the "13th Five-Year Plan" Scientific and Technological Innovation Achievement Exhibition

　　The National "13th Five-Year Plan" Scientific and Technological Innovation Achievement Exhibition sponsored by the Ministry of Science and Technology was recently held at the Beijing Exhibition Center. With the theme of "Innovation-driven Development towards a Scientific and Technological Powerhouse", the exhibition focused on the major scientific and technological achievements and the latest progress in scientific and technological development and reform in China during the "Thirteenth Five-Year Plan" period, of which a number of major scientific and technological achievements in the field of food also appeared at the exhibition. The reporter learned that the two achievements of the "13th Five-Year Plan" National Key Research and Development Plan "Research on Component Structure Change and Quality Control Mechanism in Food Processing Process (2016YFD0400200)" project presided over by Wang Qiang, a researcher at the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences, were selected as agricultural science and technology exhibition areas. These achievements have laid the foundation for the food industry from the "experience processing" of the "Twelfth Five-Year Plan" to the "precision regulation and efficient manufacturing" at the end of the "Thirteenth Five-Year Plan" and the "personalized customization and intelligent manufacturing" of the "Fourteenth Five-Year Plan".

　　The new 3D printing equipment of vegetable cream displayed at the exhibition site attracted the attention of relevant leaders and visitors of the Ministry of Science and Technology

　　Construct new technologies, new processes, and new methods for regulating food quality functions

　　The results of "Component Structure Change and Quality Control Mechanism in Food Processing" displayed in the Agricultural Science and Technology Exhibition Area focused on the outstanding progress made by the project in "Innovation and Application of Suitability Evaluation Theory of Bulk Food Raw Material Processing", "Key Theory and Technological Innovation and Application of Quality Function Regulation Based on Multi-scale Structure of Characteristic Components", "Construction and Application of Theoretical System and Visual Regulation Platform for Precision Regulation of Quality Function in Food Processing". According to Wang Qiang, after 5 years of systematic research, the project puts forward theoretical and technical systems such as "food raw material characteristics and processing suitability quality evaluation", "food multi-scale structure" research theoretical method system, and food quality function regulation theoretical system with characteristic components running through "raw material foundation - key structure - quality function", and clarifies the "molecular mechanism of processing suitability based on characteristic component structure" and "the structure change, interaction and formation and regulation mechanism of food characteristic components". Processing technology- component structure - quality function" network-wide data correlation and other mechanism mechanisms, and the construction of "the first food raw materials multi-dimensional multi-mode fingerprint database" and "three categories of food processing technology - component structure - quality function basic database"; The "5 kinds of food raw material processing suitability evaluation models, methods and standards" and "10 sets of whole network correlation models for three major types of food such as carbohydrates, proteins and lipids" were created, and on this basis, "scientific evaluation of the suitability of food raw material processing", "precise regulation of quality functions in food processing" and "prediction of quality functions in the whole process of food processing" were realized.

　　In this achievement, a total of 28 new theories and new principles such as multi-scale structural changes and quality function regulation of four major types of characteristic components in the food processing process are clarified, and 46 new technologies, new processes and new methods of quality function regulation based on component structure are constructed. 91 patents have been applied for and 32 are granted, including 8 international patents. The project results, led by Professor Gerald G. MOY of the World Health Organization (WHO), believe that the project results as a whole are at the international leading level, laying a solid theoretical foundation for the precise regulation and efficient manufacturing of the food industry, and contributing to the high-quality development of China's food industry.

　　Zero trans fatty acids new vegetable cream products are sought after

　　The personalized 3D printing equipment based on the new vegetable cream displayed in the agricultural science and technology exhibition area attracted many visitors to stop and consult and watch, and more than 1,000 people evaluated the new vegetable cream products based on Pickering emulsion printed by Wang Qiang's research team on the spot with the equipment. An exhibitor said that he looked forward to the new vegetable cream products and their supporting 3D printing equipment to be put on the market as soon as possible, so that they could buy more nutritious and healthy cream products that could be personalized and customized.

　　It is understood that this achievement is the first time from the perspective of food multi-scale structure research, a new food-grade Pickering emulsion with hydrophilic plant protein microgel particles as emulsifiers has been constructed, which has achieved the highest internal phase (87%) in the report, clarified the emulsion stabilization mechanism, that is, adsorbed particles around the droplets to form an "elastic interface membrane", and the construction of a 3-D network structure with the particles in the foreign phase jointly prevents the agglomeration instability of the droplets, and on this basis, plant proteins are used instead of synthetic emulsifiers, and vegetable oils are used instead of animal oils and hydrogenated oils Compared with commercially available vegetable cream, it has zero trans fatty acids, no synthetic emulsifier, 40% lower saturated fat content, 35% lower carbohydrate content, 1-2g protein content, and the taste and texture are comparable to animal cream.

　　Based on the achievements of personalized 3D printing technology of new phytoliporin cream, the rheological characteristics of the new phytoliporin cream are associated with 3D printing mechanism. The results show that the new vegetable cream zero cut viscosity is low, the consistency is moderate, it has low yield stress, high viscoelasticity, is not affected by time and temperature, is suitable for "extrusion-forming", has the flow characteristics required for 3D printing, on this basis, developed supporting 3D printing equipment and processes, and realized the automatic mounting of creams of various shapes and shapes to meet individual needs. This achievement has cracked the bottleneck of industrial card neck, led the new direction of industrial development, and provided a new method for the personalized preparation of nutritional and healthy new cream products. (Reporter Wang Wei)