June 8 (Gao Jia) "In the past, everyone misunderstood instant noodles, and I think that in the next 5 to 10 years, China's food industry will rewrite it." With the theme of "high-quality wheat, healthy noodles", the 6th China High-quality Wheat Industry Development Forum in 2021 was held a few days ago, said Fan Xianguo, chairman of Jinmalang.
Fan Xianguo, chairman of Jinmalang Source: Courtesy of the organizer
The improvement of grain quality has put forward new requirements for the production standards and process technology of flour-making enterprises. Under the guidance of the trend of national health upgrading, the transformation and upgrading of pasta products is an inevitable path for enterprise innovation and development.
Fan Xianguo, chairman of Jinmalang, said that nowadays, the competition between countries is increasingly reflected in the competition between industrial chains. For food companies, there is no shortcut to their success itself, and the high-end quality of raw materials and the nutritional health of products all rely on solid basic kung fu - grasping the production of staple foods. Imabari's high-quality wheat project and "0 fried healthy noodles" may be a successful exploration. At this forum, the China Food Industry Association awarded the title of "Pioneer of 0 Fried Healthy Noodle Category" for the old Fanjia series of products in Jinmalang, and Fan Xianguo told the client of Zhongxin Jingwei, "The instant noodle industry has never given such a brand to any enterprise for the health of the national food industry association." This is both an encouragement and a spur to us. ”
Fan Xianguo further emphasized, "In the past, everyone misunderstood instant noodles, and I think that in the next 5 to 10 years, China's food industry will be rewritten, from ordinary fast food instant noodles to healthy noodles, which will be a major change for instant noodles." '0 fried health class' may become an innovation of China's high-speed rail and China's 5G era. ”
Raw materials are the most important foundation of the food industry, and solving this basic problem can add new momentum to the transformation and upgrading of the food industry. Public information shows that in recent years, China's wheat unit area yield has been greatly improved, from 4749.7 kg/ha in 2010 to 5798.0 kg/ha per unit area in 2019, and the yield per unit area of wheat in the past decade has increased by 1000 kg/ha.
In addition to the good yield performance, the quality of wheat has also been greatly improved. Fan Xianguo, chairman of Jinmalang, said, "The real high-quality wheat is currently in the field of Heilonggang, and the protein content of high-quality wheat represented by Shiluan 02-1 is 16.8%, that of ordinary wheat is 15.1%, compared with 27.0% of ordinary wheat wet gluten content, and the content of high-quality wheat is 32.0%, while the water absorption rate of high-quality wheat is 59.2%, and the content of ordinary wheat is 56.0%. In addition, high-quality wheat has a good performance in terms of tensile area, stabilization time, maximum anti-delay resistance and so on. (Zhongxin Jingwei app)
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