With the globalization of the economy, the linkage between the domestic and foreign wheat markets will be closer. For a large food-consuming country, it will be of great significance to rationally allocate wheat resources and reduce the pressure on food self-sufficiency. In addition, due to the high price of corn, the phenomenon of wheat replacing corn in feed is increasing. Therefore, the quality supervision and value enhancement of wheat will have great significance.
1 Main indicators affecting wheat quality
The quality of wheat is a comprehensive concept, which is an organic combination of wheat morphological quality, nutritional quality and processing quality. This requires us to screen out the indicators that can accurately reflect the storage conditions, storage time and the processing quality and nutritional quality of wheat from many reflecting wheat quality indicators, as a quality indicator that should be checked during storage. . details as follows:
1.1 Changes in sugar
Sugar is the main nutrient component of wheat, accounting for more than 70% of dry matter. During the post-cooking process of wheat in the early stage of storage, the oligosaccharides continue to synthesize high-glycans. Therefore, after entering the normal storage stage, different storage measures should be taken according to the time to avoid fever, mildew, and insects, resulting in sugar being It is decomposed by itself or used by harmful organisms (microorganisms, pests), causing changes in viscosity. This can be reflected by changes in brown granules, viscosity, drop values, and reducing sugars.
1.2 Protein changes
The special proteins contained in wheat form different processing qualities and nutritional qualities than other food varieties. The changes in the amount of these proteins during storage are mainly qualitative changes. For example, after a period of storage of newly harvested wheat, the processing quality of the protein will be converted to a good aspect, and the quality of the process will be improved. However, when the storage conditions are not good or there is severe fever, agglomeration and worming during storage, the protein will be denatured, and the gluten's water absorption capacity will be reduced and the elasticity will be lost.
1.3 Changes in fat
This is an important factor in determining the storage time of wheat. Although the fat content in wheat is much less than that in corn, in the storage process of wheat, no matter how well the storage conditions are perfect, the management is in place. As long as there is oxygen, it will oxidize and decompose after a long time, which will eventually make wheat rancid. The value of food is greatly reduced.
1.4 Physiological change indicators
Since the physiological activity of wheat always changes from a vigorous to a weak process, if the temperature and humidity are suitable, sprouting or germination may occur, which will cause the germination rate to decrease with the prolongation of storage time, so the germination rate can be more accurately Reflects the freshness of wheat (but should consider the effect of fumigant on germination rate).
2 Effective measures to regulate wheat quality
During the storage period of wheat, its sensory evaluation, processing quality, chemical composition, physiological characteristics, etc. will change due to various factors during storage, such as temperature, humidity, gas composition and harmful organisms. Therefore, the supervision of wheat quality is It is especially important. According to the changes in the above-mentioned indicators, we can do a good job in the three major safety storage links of “one sun, two freezes, and three insects preventionâ€, and take measures to make full use of the grain detection system and the favorable conditions of each place. Good "three warm and two wet" inspection work, effectively delay the decline of wheat quality. details as follows:
2.1 High temperature sealing
By utilizing the heat resistance of wheat, the wheat can be dried at high temperature, and at the same time, good effects of drying precipitation, promoting post-ripening and killing pests can be obtained. Using the high-temperature exposure of wheat in the summer, the wheat temperature is heated to about 50 °C for more than 2 hours, and the water can be reduced to less than 12.5%. At about 3 pm, the hot water is stored in the warehouse, and the storage is kept at a temperature of 40 °C. And for more than 10d, this can effectively kill adult insects, larvae and their mites and eggs. However, warehouses, equipment, tools and glands must be thoroughly disinfected beforehand and fully dried. During the heat sealing period, grain inspection should be strengthened to prevent condensation.
2.2 Control moisture, maintain low temperature and low oxygen
Although wheat is resistant to high temperatures, in order to maintain long-term storage of wheat and improve the stability of stored grain, in addition to controlling the water content of wheat, it is necessary to maintain a low-temperature and low-oxygen state. Practice has proved that the use of husk to cover wheat over the summer can keep the grain temperature below 20 °C, and the effect is remarkable. This has an excellent effect on eliminating winter pests, and can delay the influence of high temperature on the storage of grain, and can also prolong the life and quality of seeds and delay the aging of wheat. For wheat with a water content of less than 12.5%, it can be stored in a sealed and moisture-proof manner, and it can be safely stored. For wheat that has been stored for 1-2 years, it is heat-sealed and smashed in winter to remove impurities, and then cool down and cool the warehouse. Carrying out "cold-tight" storage can prevent wheat from spoiling, insects, mold, etc., and achieve safe storage.
2.3 Prevention and control of insecticides
Both heat-sealed and cold-closed storage are effective methods for controlling wheat pests, but in the absence of such conditions, chemical control is applied. In the case of adult moths or the discovery of insects such as corn, glutinous rice, big grain thieves, and red worms, regardless of the density, they should be immediately fumigated with chemicals to prevent future diseases. Before fumigation, carefully check the air tightness; during the fumigation process, arrange a special person to be on duty; after fumigation, the concentration of NH3 should be measured regularly, and the fumigation effect should be tracked to avoid the fumigation effect is not good, delaying the prevention time and timing, causing unnecessary Economic losses.
2.4 Ventilation cooling
During the season transition of wheat with high temperature in summer, due to the high grain temperature and low temperature, coupled with the effect of the post-maturing period, the wheat is vigorously breathed, which is prone to “sweating†phenomenon, and the surface wheat of the grain pile is prone to condensation. The temperature in the upper layer of the grain pile increases, and the water increases. If it does not cool down in time, it will cause mildew and mildew, and the phenomenon of “capping†will occur severely. Therefore, during the season transition period, it is necessary to strengthen warehouse management, use favorable opportunities, open doors and windows in a timely manner, often turn the grain surface or ditch, strengthen ventilation, reduce grain temperature, and ensure the safety of grain storage. For natural ventilation in conventional storage, because it does not consume energy, in order to obtain more ventilation opportunities, in the case of dry weather, it is generally only required that the temperature is lower than the grain temperature to ventilate. For mechanical ventilation, the conditions for allowing cooling and ventilation are: the average grain temperature and temperature difference should be greater than or equal to 8 ° C, the absolute humidity of the grain pile balance is greater than or equal to the absolute humidity of the atmosphere; the conditions for ending the cooling and ventilation are: average grain temperature and temperature The temperature difference should be less than or equal to 4 °C; the grain stack temperature gradient is less than or equal to 1 °C / m grain thickness; the grain pile moisture gradient is less than or equal to 0.3 °C / m grain layer thickness. At the same time, keep the humidity in the warehouse as low as possible, and reduce the breeding and spreading of whitefly.
2.5 Grain inspection
During grain storage, due to the metabolism of wheat, the damage of insects, mildew, bacteria and environmental changes, a series of changes will occur in the grain ecosystem. It is necessary to strictly implement the grain inspection system that “there must be warehouses, food must be checked, and inspections must be thorough†and “three days and one small inspection, five days of large investigations, timely investigations in the wind and rain, and daily inspections in the flood seasonâ€. The main scope of grain inspection is: water, temperature, pests, and whether there is condensation during the season of grain pile conversion. In the hot season, if the new warehouse grain is unstable, it must be patrolled once a day. If the grain temperature rises too fast, the temperature measurement point is unstable or some measurement is questionable, the temperature measurement tool should be corrected first. And go to the scene to detect, if necessary, turn the grain surface, conduct visual inspection, "view its shape, smell its taste", and eliminate the abnormal situation in the bud.
2.6 Quality inspection
In April and October of each year, the indicators of wheat quality should be tested once according to the items and requirements stipulated in the quality control indicators of the reserve grain. The wheat that is “not suitable for storage†should be sold and rotated in time for the “Chenhuaâ€. Wheat should be reported and processed in time.
3 Measures to increase the value of wheat
The quality of wheat is guaranteed, and it is possible to increase the value of wheat by adopting new processes and new technologies. such as:
(1) Deep processing of wheat germ. Wheat germ has a high nutritional value and is an internationally recognized ideal natural nutrient treasure. The potential for deep development is great, such as: refining wheat germ oil, developing wheat germ food, and developing non-denaturing defatted wheat germ. After low-temperature leaching of oil, wheat can obtain non-denatured defatted wheat embryos with a crude protein content of about 33%, a balanced amino acid composition, and a large amount of natural vitamins.
(2) Develop new products related to wheat bran. Wheat bran is rich in crude fiber, vitamins and minerals, and its development prospects are quite broad. For example, bran protein isolated from bran can be used as a high-concentration protein as a protein additive in the food industry; extracting bran polysaccharide as a food additive such as a moisturizer, a thickener, an emulsion stabilizer and an edible film. Preparation of bran dietary fiber can prevent constipation, regulate blood sugar levels in diabetic patients, prevent gallstones, reduce diverticulosis, etc. In addition, it can also extract bran oligosaccharides and prepare bran antioxidants.
(3) Develop different products by using the differences in varieties.
4 Expanding the application in the feed field
Because wheat has good palatability and higher protein content than corn, replacing wheat with wheat can save protein feed, improve the carcass quality of livestock and poultry, and prevent excessive backfat. At the same time, due to the price advantage of wheat, in order to reduce costs, in recent years, feed companies have replaced wheat with more corn, but it should be noted that when fed too much, the feed digestibility and conversion efficiency will decrease.
Of course, there are still many ways to increase the value of wheat. As long as you work hard on deep processing, you can develop more products to meet potential market demand.
(Reference)
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