As the largest output value in the industrial sector, in 1999 the output value of the Chinese food industry reached 790 billion yuan, accounting for 11% of the total industrial output value, but profits and taxes accounted for 20% of the industry. One of the development priorities of the food industry during the “Ninth Five-Year Plan†and the “Tenth Five-Year Plan†is to vigorously develop convenient and nutritious foods that will enter three meals a day, including the modernization of traditional staple foods and special nutritious foods that meet the needs of different groups of people. In the past 20 years, 80% of enzyme preparations have been used in deep processing of starch, and these food development priorities have also been combined, but they are not yet comprehensive. Starch saccharification and fermented products such as alcohol, monosodium glutamate, and citric acid are only about 4% of the output value of the food industry. Only a small portion of the three meals a day has been resolved, and much work remains to be done. The largest food consumption in the three meals a day is the staple food. The traditional grain processing in China is rice, flour and cornmeal. The pasta is mainly in the north. So far, a large number of commodities have entered the market mainly in pasta. The Beijing market consumes 700,000 tons of flour, of which 380,000 tons are pasta products. However, Chinese flour has a poor taste because of the variety of wheat. Flour improvers are commonly used internationally. China has approved the use of potassium bromate and so on. However, in the past few years, the International Food and Agriculture Organization Food Additives Regulatory Commission pointed out that potassium bromate residues are carcinogenic and are not recommended for use in flour. The surrounding areas in China have also ceased to be used accordingly. Therefore, the China Food Additives Standardization Technical Committee proposed to stop using potassium bromate in flour. At present, domestic research and development of natural harmless flour improver has become a hotspot, and one of the more important methods is enzyme preparations (including amylases, proteases, xylanase, etc.) and vitamin C. In addition, Japan introduced glutamine transaminase, which can catalyze the transfer of acyl groups between protein molecules and within molecules. It is the formation of ε-(γ-glutamyl) lysine bonds between protein molecules and within molecules, thereby improving Protein functionality. In the words of the image, transglutaminase can modify the flour protein with a lower grade and change from a pellet structure to a net structure, thereby improving the taste of the flour and improving the elasticity and water holding capacity of the pasta. The Chinese Food Additives Standardization Technical Committee has approved glutamine transaminase to be included in China's use of health standards. China has 130 to 140 million tons of wheat, national flour consumption is 90 million tons, and coastal areas consume 25 to 30 million tons. As enzyme preparations for flour quality improvers, there will be huge market consumption. Followed by the problem of cornmeal quality improvement. People in the city eat rice flour and are willing to change their taste. Maize noodles is a traditional staple but has a rough taste. Jilin has already marketed corn high-strength powders treated with enzyme treatment technology. The dumplings and noodles made from cornmeal are popular with consumers. In Beijing, cornmeal dumplings are sold for 1 yuan each. There is a special cornmeal dumpling house. Thanks to the needs of the enzyme preparation industry for consumers to satisfy the taste of delicious corn staple foods, it has created a new way to increase the consumption of corn into three meals a day.
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