Modern people know that eating coarse grains is good, but because of bad taste, many people do not like to eat, especially children. The reporter learned yesterday from Nanjing Agricultural University that the school’s food nutrition experts adopted new technologies and invented rice noodles that can be eaten like milk powder. They both have the nutrients in coarse grains and are as smooth and smooth as milkshakes. Boiled whole grains lose 70% of vitamins Li Junsheng, associate professor of the College of Food Science and Technology at Nanjing Agricultural University, said that because of the miscellaneous grains, it has been impossible to occupy the table for several thousand years to become a staple food for people. Many elderly friends cook for a long time to improve the taste of coarse grains. However, coarse grains contain a lot of vitamins, vitamins are afraid of heat, long-term heating will make at least 70% of the vitamins in coarse grains. In addition, long-term cooking is not suitable for office workers and children attending school. Older people also added a lot of fine grains to coarse grains to improve their taste, but this made the intake of coarse grains fall short of health care requirements. Cut short fiber "coarse" grain change "fine" How can we make "coarse" grain "fine"? Li Junsheng introduced that, at the beginning, they also thought of many ways, such as adding some other substances, but the technology was low and affected its solubility. Finally, they explored instant ripening and fiber modification techniques and used physical methods such as temperature and pressure to change the properties of coarse grains. "Coarse grains have a bad taste, and the main reason is that the fibers are too long and too big. We just need to think of ways to shorten these fibers, but it does not affect its nutritional value." An Xinxing, associate professor of the Nannong University Food Science and Technology Institute, said that they use instant curing technology. , In just two or three seconds, the whole grain is heated and cooled again, so that its vitamin content can be preserved by about 80%. At the same time, the fiber is cut short in the process, and the chemical bonds of the coarse grains are decomposed to change the structure of the raw material, so that the coarse grains have no slag residue in the mouth. The reporter saw on the scene yesterday that the improved coarse grains should be brewed with boiling water, as delicate as a milkshake, and can be eaten directly. The Nannong experts gave it a name called “Mixieâ€. It is reported that Nanjing Agricultural University is applying for a patent on the improvement of grain quality. Vegetable fiber can not replace coarse grains Li Junsheng, a nutritional expert at Nannong University, also pointed out that some people have misunderstandings about miscellaneous grains. In the past, it was believed that the reason why miscellaneous grains could not be eaten was due to the high dietary fiber content of coarse grains, which affected the absorption of minerals and other nutrients. As everyone knows, past views only apply to the dietary environment that was previously undernourished. In fact, under the dietary environment in which modern nutrition is generally excessive, most people have a severe shortage of dietary fiber (only about 12 grams per day), and there is still a long distance from the 25-30 grams required by the nutritional standards. If you make up for it with cereals, you should at least ingest it. 120-180 grams of cereals. Therefore, from the current point of view, the consumption of 200 grams of cereals per day is not too much. Others believe that crude fiber can be supplemented by vegetables without eating coarse grains. Professor Li pointed out that the amount of crude fiber absorbed by vegetables is less than 1%, that is, eating 500 grams of vegetables a day can not meet the intake. The absorption of coarse grains is relatively high, such as the absorption of buckwheat can reach 13%. Therefore, eating vegetables does not replace coarse grains. Author: Wang Jinghui Changzhou Longfu Knitting Co., Ltd. , https://www.circularmachine.com
Coarse grains become fine and eat like milkshakes