Question 1: What types of cereals do cereals include? There are many types of cereals. In my country, they can be divided into cereals, including rice (indica rice, japonica rice, rice), wheat (wheat, barley, oats, rye). ), corn, sorghum, millet, millet, buckwheat, etc.; beans, including soybeans, broad beans, peas, mung beans, red beans, kidney beans, etc.; potatoes, including sweet potatoes, also known as sweet potatoes or white potatoes, potatoes, yams, taro, cassava Three major categories. Generally speaking, according to people's habits, except for rice and flour, which are fine grains, the rest are collectively called coarse and miscellaneous grains. Due to different degrees of processing, rice and flour can also be divided into "coarse" and "fine". Brown rice and whole wheat flour are "coarse", and polished white rice and noodles are "fine". Different types of whole grains have different structures and ingredients, so their nutritional value is also different. Current research shows that many foods have pharmacological effects and are of the same origin as medicine and food. This article only covers cereals.

1. The structure and distribution of main nutrients of cereals

Although there are many kinds of cereals, their structures are basically similar, and they are all composed of three main parts: bran, endosperm, and germ. , respectively accounting for 13%-15%, 83%-87%, and 2%-3% of the total weight of the grain.

The husk is the outermost layer of the grain and is mainly composed of cellulose and hemicellulose. Contains a certain amount of protein, fat, vitamins and more inorganic salts. The aleurone layer is between the bran and endosperm and contains more phosphorus, rich B vitamins and inorganic salts, which can be lost into the bran during processing.

Endosperm is the main part of cereals, containing starch (about 74%), protein (10%) and a very small amount of fat, inorganic salts, vitamins and cellulose.

The germ is at one end of the grain and is rich in fat, protein, inorganic salts, B vitamins and vitamin E. Its texture is soft and tough, and it is easily separated from the endosperm and lost during processing.

2. Main nutritional components and nutritional significance of cereals

The nutrient content of cereals varies greatly due to different types, varieties, origins, growth conditions and processing methods.

1. Protein The protein content of cereals is generally between 7.5% and 15%, and is mainly composed of glutenin, gliadin and globulin. Generally, the essential amino acid composition of cereal protein is unbalanced, such as low lysine content, low threonine, tryptophan, phenylalanine, and methionine content, so the nutritional value of the protein is lower than that of animal foods. To improve the nutritional value of cereal protein, amino acid fortification methods are often used in the food industry, such as fortifying flour with lysine to produce noodles, bread, etc. to solve the problem of low lysine; in addition, protein complementation methods are used to improve their nutritional value. Nutritional value refers to the combination of two or more foods so that the essential amino acids of each food can complement each other, such as a grain-and-bean diet, a variety of grain-based diets, or a grain-meat-based diet, etc. . Although the protein content of cereals is not high, cereals account for a higher proportion of our total food, so cereals are an important source of dietary protein. If each person eats 300-500g of grains per day, he or she can get about 35g-50g of protein, which is equivalent to half or more of the daily requirement of a normal adult.

2. Carbohydrates The carbohydrate content of cereals is generally about 70%, mainly starch, which is concentrated in the starch cells of the endosperm. It is the most ideal and economical source of energy for human beings. It is the dietary life of the Chinese people. 50%-70% of the energy comes from carbohydrates in cereals. The characteristic of its starch is that it can be digested, absorbed and decomposed by the human body at a slow and stable rate, eventually producing glucose for the human body to utilize. Moreover, its energy is released slowly and will not cause a sudden increase in blood sugar, which is undoubtedly beneficial to human health. . The cellulose and hemicellulose contained in it play important functions in the diet, especially brown rice, which has much higher content than polished white rice. Although dietary fiber is not digested, absorbed and utilized by the human body, its special physiological functions have attracted much attention. It can absorb water, increase the capacity of intestinal contents, digest the intestines, increase intestinal peristalsis, and speed up intestinal contents. The passage speed of materials is beneficial to cleaning intestinal waste, reducing the residence time of harmful substances in the intestines, and preventing or reducing intestinal diseases.

3. Fat Cereals have low fat content, such as rice and wheat, about 1%-2%, and corn and millet up to 4%. It is mainly concentrated in the aleurone layer and germ, so it is easily lost or transferred into by-products during cereal processing.

In the food processing industry, its by-products are often used to extract oils related to human health, such as extracting rice bran oil, oryzanol and sitosterol from rice bran, and extracting germ oil from wheat germ and corn. These oils contain up to 80% unsaturated fatty acids, of which linoleic acid accounts for about 60%. These oils are often used as functions in the development of health food... >>

Question 2: Trademark The cereals in include which cereals are commodity trademarks in Class 30, which include various cereals.

Question 3: What is the definition of cereal products? Products after rough processing or deep processing of cereals.

Question 4: Do cereal products and cereal products mean the same thing? Cereals refer to more than one kind. There is only one type of cereal

Question 5: What does cereal breakfast include? There are whole wheat bread, sorghum steamed buns, corn steamed buns, oatmeal, polenta, eight-treasure porridge, etc.

Question 6: What are dairy products, beans, pasta and cereal foods? Dairy products include: milk powder. Toffee, yogurt, lactic acid bacteria drinks, cheese, ice cream, ice cream and other soy products include: water tofu, dry tofu, yuba, tofu puffs, tofu curd, louvers, tofu curd and other pastry products including: all hotels, restaurants, breakfast Dessert products, pasta products and staple foods sold in stores. The varieties are not subdivided. As well as convenience foods, cereal products include: rice wrappers, rice cakes, sushi, and individual popcorn

Question 7: Cereals . Grain powder. What are the products of starch or milk? Grain: It is another name for grain. Wheat, corn, rice, millet, sorghum, beans. It also extends to grain products, but generally they are unprocessed grains. It is the source of various major foods

Grain powder: It is the powder of grain through grinding. Common ones include wheat flour, corn flour, rice flour, millet flour, sorghum noodles, various bean noodles, etc.

Starch: It is the starch component extracted from cereal grains, with the protein, oil, etc. basically removed. Common ones include corn starch, wheat starch, mung bean starch, sweet potato starch, etc. Products: vermicelli, stewed rice noodles, ham sausage

Dairy products: Generally, milk and other milk products are processed into: milk powder, toffee, cheese, milk lumps, milk skin, yogurt, milk tablets, etc.

There are too many products, and almost all foods contain the above ingredients

Question 8: What is the quality identification standard for cereal raw materials? Bright color, smooth and full feel, no insects, no residue , mellow taste, no impurities (such as sand, soil particles),