Bioactive substances and product development of cereals-3 www.immy.cn www.immyhitech.com

Bioactive substances and product development of cereals-3

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3, The use of cereals in other industries

The potential properties of sorghum granular polymers in the preparation of biodegradable, edible bioplastic films and coatings are being studied. Sorghum gliadin is one of the options for the preparation of bioplastics because it is the most hydrophobic of gliadin [35].

Single grains or a combination of two or more grains have been used to produce a variety of beers. Sweet sorghum can be used to make sugar, alcohol, syrup, sesame paste, feed, fuel, bedding, fencing, and papermaking.

The development of coarse grains should focus on their potentially useful properties with a view to producing unique alternative value-added products. With the promising potential and health benefits of the food processing industry, the commercialization of multigrain foods needs to be viewed from a broader perspective, from production to utilization, as well as the challenges and opportunities that will be faced in the future.

4.Conclusions and recommendations for development

At this stage, the products developed by coarse grains in China still have defects such as rough taste, unattractive appearance, and unbright color, which is an important factor restricting the consumption of coarse grain products. At the same time, coarse grains are rich in bioactive substances, and making full use of coarse grain resources to develop various functional foods and health products is an important direction for the development of coarse grains.

Therefore, it is necessary to comprehensively consider the processing characteristics, nutritional characteristics and consumer preferences of food to conduct research, so that the products can not only retain the unique flavor characteristics of cereals, but also meet people's taste requirements [36]. According to the characteristics of different cereals and people's consumption habits, the deep processing of coarse grains raw materials into convenience foods, snack foods, and food ingredients, such as extruded and cooked instant noodles, single or compound coarse grain puffed powder, and cereal-based probiotic foods [37].

In terms of economic benefits, coarse grains have great potential for processing and development, and the value-added of processing is large. For example, millet can be added by 1~3 times when processed into high-quality rice, and millet can be added by more than 5 times when processed into primary products such as millet crisp. Deep-processed fine products will add more value and profits will be higher.

International experience shows that compared with raw grains, the value-added range of intensively processed coarse grain products has reached several times to dozens of times, and the value-added potential is huge.

With the development of consumption and the scientific and technological progress of the processing industry, functional foods have become an important direction for the development of the global food industry, and functional foods have attracted the most attention for their health care functions and involved the largest variety of products. Most of the grains themselves have health care functions, and if they are combined with some nutrients, active substances, new resource foods, etc., they may be combined into a variety of products.

At present, the development of cereals is generally in the initial stage, and the research and development and application of advanced food processing technology need to be strengthened. Improving the sensory level of miscellaneous grains and developing a variety of products are important tasks to be solved. In summary, it is necessary to further strengthen the basic and applied development research of cereals, strengthen the research on the development and comprehensive utilization of new cereal health foods, and the processing research of compound cereal products, so as to develop cereal products that meet the market demand and consumers' preferences.