SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Study on the Countermeasures for the Food Reduction of the Front-end Storage Stage of Farmers’ Grain After Delivery
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Study on the Countermeasures for the Food Reduction of the Front-end Storage Stage of Farmers’ Grain After Delivery

TIAN Xiao-hong1, ZHAI Xiao-tong1, TAN Bin1,2

(1. Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; 2. Food Laboratory of Zhongyuan, Luohe, Henan 462300, China)

Abstract: Existing studies have clearly demonstrated that people eating more whole grains have reduced risks of many chronic metabolic diseases compared to those eating less. In the past 20 years, the whole grain industry has developed so rapidly in major developed countries and regions. In recent years, whole grains have also attracted extensive attention in our country. The research and development efforts of the whole grain standards in China have been strengthened. This paper introduced the progress of the global definition consensus of whole grain and whole grain food, summarized the international development status of whole grain raw materials and whole grain food related standards in many countries and institutions, such as the Working Group of ISO Whole Grain, the United States, Canada, the Netherlands, Codex Alimentarius Commission, and so on. This paper also reviewed the present situation of definition of the whole grain and whole grain food related standards in China. More than 20 relevant raw materials, food related standards and production technical regulations and the publishment situation of other whole grain standards in China, including national standards and industry standards and local standards and group standards, were summarized, and some whole grain related standards under formulation were also introduced. Finally, the paper puts forward the development direction and suggestions for the construction of whole grain standard system in China, including fully combining with the actual production situation of China’s whole grain food industry, integrating with international standards, and combining standard testing and certification. On the whole, the gradual improvement of the standard system of the whole grain food industry will help guide and regulate the high-quality and healthy development of the whole grain industry in China, and promote the creation of a diversified and healthy grain food ecology, and provide a technical basis for the development of the whole grain industry.

Key words: whole grains; whole grain foods; standard; standard system; definition; development direction

Chinese Library Classification Number: TS210.7S-1

Documentary Identification Code: A      Article ID: 1007-7561(2024)01-0050-09

Published time on CNKI: 2023-12-27 14:19:50

Published address on CNKI: https://link.cnki.net/urlid/11.3863.TS.20231226.1645.006

Published date:2024-01-24Click:

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