Celery flavor, spinach flavor, melon flavor, apple flavor... If you don’t see it with your own eyes, you don’t believe that the white flour can actually transform more than a dozen kinds of colored flour, and this kind of flour can be used to make various kinds of pasta. Yesterday (November 18th), the first colored fruit and vegetable nutritional flour production base in Xinjiang was formally established at the May 1st Farm of the 12th Division of the BINGTUAN Agriculture.
On the same day, at the Gruen Milling Plant of the 12th Division of the BINGTUAN Agricultural Division, the pumpkins, which were cut into diamond pieces, were washed by high-pressure water on the assembly line. Flour mill workers said: “In order to achieve the cleanliness standard, the vegetables are generally subjected to high-pressure, flowing water cleaning for half an hour. If you encounter vegetables with dirt on the surface, you have to extend the cleaning time by 10 minutes.â€
Pasta with vegetable nutrition
Gu Bin, director of Xinjiang grain and oil research, introduced that the current market is mainly made up of nutritionally enhanced noodles, vegetable water noodles, and the like, and the special fruit and vegetable flour mill is still the first in Xinjiang. Fruit and Vegetable Nutrition Flour is a popular food that increases the nutrient content of the original flour, contains a variety of vitamins, minerals, proteins, carbohydrates and dietary fiber, while ensuring nutritional balance, but also to meet the nutritional needs of more people demand.
The main function is to supplement vegetable nutrition while eating staple food. For children who do not like vegetables in their daily eclipse, especially when there are few fresh vegetables in winter, the nutritional flour of fruits and vegetables can be used to supplement the nutritional needs of human vegetables.
Gu Bin said that nutritional flour for fruits and vegetables can also contribute to the nutritional intake of middle-aged and elderly people and children, as well as a variety of chronic diseases can play an active role in food supplementation and prevention. For example, celery noodles can lower blood pressure, onion noodles can lower blood fat, and pumpkin noodles can help prevent diabetes. Wang Dingwen, the developer of flour for fruits and vegetables, told reporters that this series of functional flours was developed for different groups of people.
An accidental idea
Speaking of the "colored flour," Wang Dingwen said that it is not an exaggeration to use the "difficult child" as a metaphor. Because it bred for a full five years.
As early as 1999, Wang Dingwen also worked in the Tacheng Flour Mill. Because of the single process of contacting wheat flour all day long, the flour of white flour became the only color in his work. One day, at lunchtime, he saw the red and green vegetables on the table. He had a whim and could flour be the same as vegetables. It was both beautiful and nutritious?
Complete research for five years
With his thoughts, Wang Dingwen began implementing it immediately. From 1999 to 2004, he continued to experiment again and again.
Without funds, he carried his wife and sold all of his family's gold and silver jewelry. He said that in short, the whole family would sell him in the past few years. He had several times, and his wife had returned to his family for this anger, but he still did not give up the color dream.
For the future prospect of colored flour, Wang Dingwen said that in the future, stores, deep-processing companies, gift group purchases, and franchise chain stores will be sold to various groups, so that colored flour can be accepted by more people.