Grain and Food Processing Technology

Author: Du Lianqi
Publisher:
Publish Date: 2004-08-01
Features: This book can serve as a reference for product development personnel and technicians in food processing enterprises and research institutions, and can also directly guide the practical production of individual households in rural and urban areas. The content is easy to understand, accessible, and highly practical. Grains and coarse grains mainly refer to minor crops such as black rice, millet,Job's tears, sorghum, oats, and barley in the Poaceae family. Foods processed from these crops are known as whole grain foods. This book focuses on introducing their nutritional components, medicinal value, health benefits, as well as the process flows and key operation points for producing various porridge, paste, foods, and beverages (alcohol, vinegar, yogurt) using these crops as raw materials. The book is divided into six chapters, primarily covering the processes and flows for producing various household and industrial products using black rice, millet, Job's tears, sorghum, oats, and barley as raw materials.