The trend of technological development in the food industry in the 21st century is the practical application of high technology. These high and new technologies include: biotechnology, separation technology, electromagnetic wave technology, high pressure technology, refrigeration technology, microcapsule technology and packaging technology.
Biotechnology and biotechnology have become more and more widely used in the food industry. They are used not only to make foods with certain special flavors, but also to improve food processing and provide new food resources. In the 21st century, the following food biotechnology should be focused on:
Strengthen genetic breeding, strengthen the application research of genetically modified organisms (based on plants and microorganisms), use genetic engineering to transform fruit and vegetable processing raw materials, extend the period of preservation of fruits and vegetables, and cultivate superior varieties more suitable for food processing.
Accelerate the development of new enzyme species for the food industry, such as trehalose, cholesterol oxidoreductase, transferases, esterases for brewing and cellulase, xylanase produced by enzymatic methods. The enzyme and cell immobilization technology and structural optimization of the enzymatic reaction device, such as the application in the production of high-purity amino acids, biosynthesis of natural flavor compounds, and the like.
Develop new modern biotechnology products, such as biological processes for the production of food additives, new high-efficiency functional foods, etc. In the area of ​​food additives, functional additives such as nattokinase thrombolytics, red yeast rice HMG-CoA reductase inhibitors, immunoglobulin β-globulins, oligopeptides, biocellulose and the like have been preferentially developed.
Continuing the transformation of the traditional brewing process of famous white spirits, researching the artificial aging technology of alcoholic brewing, the application research of immobilized cell fermentation technology, the analysis of aromatic components of alcoholic beverages, the determination of main aromatic components, and the relationship between trace components and flavors of famous white spirits The analysis and study of liquor blending techniques.
Membrane Separation Technology Membrane separation technology is an emerging high-efficiency separation technology with many advantages such as simple equipment, Easy operation, no phase change, no chemical change, high separation efficiency, and energy saving. At present, the application of membrane technology in the food industry focuses on the separation and extraction of functional combinations in foods, such as soy protein isolates, soybean oligosaccharides, oligopeptides, soy isoflavones, immunoglobulins, and bamboo leaf flavonoids. In addition, membrane technology is also used for sterilization, concentration and other operations. The current research and development needs are:
Research and development of membrane materials suitable for effective separation of various active ingredients and membrane separation systems with fully automatic backwashing devices; membrane separation process conditions and operating specifications; membrane cleaning and protection technologies.
In addition to membrane separation technology, there is a need for research and development in the future as well as supercritical extraction and microwave extraction. These two separation technologies can effectively separate functional components and help develop functional food additives. (To be continued)
Biotechnology and biotechnology have become more and more widely used in the food industry. They are used not only to make foods with certain special flavors, but also to improve food processing and provide new food resources. In the 21st century, the following food biotechnology should be focused on:
Strengthen genetic breeding, strengthen the application research of genetically modified organisms (based on plants and microorganisms), use genetic engineering to transform fruit and vegetable processing raw materials, extend the period of preservation of fruits and vegetables, and cultivate superior varieties more suitable for food processing.
Accelerate the development of new enzyme species for the food industry, such as trehalose, cholesterol oxidoreductase, transferases, esterases for brewing and cellulase, xylanase produced by enzymatic methods. The enzyme and cell immobilization technology and structural optimization of the enzymatic reaction device, such as the application in the production of high-purity amino acids, biosynthesis of natural flavor compounds, and the like.
Develop new modern biotechnology products, such as biological processes for the production of food additives, new high-efficiency functional foods, etc. In the area of ​​food additives, functional additives such as nattokinase thrombolytics, red yeast rice HMG-CoA reductase inhibitors, immunoglobulin β-globulins, oligopeptides, biocellulose and the like have been preferentially developed.
Continuing the transformation of the traditional brewing process of famous white spirits, researching the artificial aging technology of alcoholic brewing, the application research of immobilized cell fermentation technology, the analysis of aromatic components of alcoholic beverages, the determination of main aromatic components, and the relationship between trace components and flavors of famous white spirits The analysis and study of liquor blending techniques.
Membrane Separation Technology Membrane separation technology is an emerging high-efficiency separation technology with many advantages such as simple equipment, Easy operation, no phase change, no chemical change, high separation efficiency, and energy saving. At present, the application of membrane technology in the food industry focuses on the separation and extraction of functional combinations in foods, such as soy protein isolates, soybean oligosaccharides, oligopeptides, soy isoflavones, immunoglobulins, and bamboo leaf flavonoids. In addition, membrane technology is also used for sterilization, concentration and other operations. The current research and development needs are:
Research and development of membrane materials suitable for effective separation of various active ingredients and membrane separation systems with fully automatic backwashing devices; membrane separation process conditions and operating specifications; membrane cleaning and protection technologies.
In addition to membrane separation technology, there is a need for research and development in the future as well as supercritical extraction and microwave extraction. These two separation technologies can effectively separate functional components and help develop functional food additives. (To be continued)
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