At present, the new generation of Divine Comedy "Seagrass", the so-called seaweed network, the so-called seagrass, and the seaweed all belong to the 'plant community' in the sea, and they all have certain medicinal values. This requires advanced technology and the development of the process can be better. Give full play to its effectiveness. Recently, many companies, R & D team through technology, process innovation, a number of new products 'to the market', for consumers to bring new product experience to meet the needs of market upgrading.
Technology, process make products 'accepted' meet the new needs of consumer upgrades
Breakthrough seaweed processing technology, craftsmanship increase ten thousand times worth
Seaweeds not only have important economic value, but also have medicinal functions through extraction and deep processing. Ancient medical codes include the “Compendium of Materia Medica”, “Cotton Herbal Collection”, “Herb Herbal Herbal Medicine” and “Herbal Herbal Extracts” and so on. The history of the disease.
Driven by the great health industry, Shandong has paid more and more attention to the development of the marine economy. It is also aware that the development of the seaweed industry has come in the spring. It is reported that a R&D team in Shandong has jointly developed active fucoxanthin, brown algal polyphenols, and polysaccharides. The “New Sanlian” project, a seaweed, undergoes butterfly transformation after immersing, digesting, diluting and many other processes, and it has extended a long industrial chain, greatly increasing the added value.
According to industry personnel, the production and processing of sodium alginate generally adopts the classical process, the “inter-style decalcification method”, but this method has certain defects, not only the degree of automation, poor continuity, but also the intermediate reactants will produce harmful gases. Increased waste disposal investment, the overall production cost remains high. Therefore, through the improvement of production process technology, switch to 'sealed continuous decalcification process' to increase the degree of automation, but also for enterprises to reduce production costs.
Using cold processing technology to meet the needs of healthy nutrition in the market
With the shrinking of the family size of our country, the demand for convenience and quickness of food consumption is getting higher and higher, and food consumption is moving towards 'little food', 'healthy', and 'diversification'. At this stage, new products, new Brands can often quickly rise and succeed.
The author was informed that in the Beijing Health Industry Park, a food cold processing line at a 38-meter low temperature tunnel is not stopping for 24 hours to produce a new type of food at a rate of 200,000 pieces per day. The newly processed nutrient is processed on the production line. Green ready-to-eat foods - nutrition bars. The rapid rise of this new type of ready-to-eat food will become a new direction for China's food consumption upgrade.
According to reports, compared to traditional foods, the new nutrition bars use the world's most advanced food cold processing technology, and do not require the addition of any preservatives. The product's shelf life can reach one year, which is critical for product marketing, and it also breaks through consumption. In addition, in the food sterilization and sterilization process, there is no high-temperature sterilization process and no radiation inactivation process, which can effectively retain the application components in foods to meet the nutrition and health requirements. Consumer demand.
Introducing new sugar-reducing technology
With the attention of nutrition and health foods, more and more consumers are looking for foods with less salt, sugar and saturated fats and other health-promoting foods. As a result, many companies are making efforts for sugar-reduced food and beverage manufacturers. It is understood that food and beverage giant Nestlé launched its chocolate bar using new sugar-reducing technology, without using any sweeteners, to achieve a healthy sugar reduction of only 30% by changing the structure of sugar, to meet the growing demand for healthy snack foods.
The author understands that the new sugar-reducing technology is mainly to use natural ingredients to change the structure of sugar, spray drying by mixing sugar, milk powder and water uniformly to obtain a hollow porous reconstitution sugar without affecting chocolate. And other candy products in the taste.