Science and Technology Daily head topic: The story of "steaming steamed buns with bean dregs" in Jilin Nongda Liu Junmei team

【Innovative Story】

On July 19, it was midsummer. The roadshow of the double -creation competition has just walked down, 49 -year -old Liu Junmei returned to the "kitchen" and put on heavy big boots and was busy. Her work with her colleagues is "steamed buns", but the raw materials used are a bit special. They are by -products in the process of soy products -bean dregs.

As a professor at the School of Food Science and Engineering of Jilin Agricultural University, this "kitchen" is Liu Junmei's scientific research position. The steamed buns developed with the team not only have a strong sense of satiety, rich in dietary fiber and other nutrients, but also have the characteristics of the low -liter index (GI) -this is for some patients with special diseases and people who need to be managed. Valuable.

"Report on the Nutrition and Chronic Diseases of Chinese Residents (2020)" shows that more than half of the adults in my country are overweight or obese. Health has become one of the strong demand for food.

From "eating well" to "good food" to "healthy" reflects the continuous improvement of people's living standards, this is also the starting point and end point of the "big food concept".

As a scientific researcher on the black soil, Liu Junmei's team is moving towards this goal at a down -to -earth; and technology empowerment has also promoted the continuous extension of the Jilin agricultural industry chain, bringing a source of vitality to the revitalization of the countryside.

What is the scientific content of a steamed bun?

According to statistics, my country's annual wet bean residue output is nearly 20 million tons -this is not a decimal.

For a long time, beans are often used as feed or directly discarded due to poor taste, short shelf life, and difficulty in processing. If it is not treated in time, it will also cause pollution to the environment.

In Liu Junmei's eyes, bean dregs are not "waste". "Northeast soybeans are all treasures, and bean dregs also have great potential." She told the Science and Technology Daily that bean dregs are rich in soybean fiber and a large amount of nutrients, such as carbon sources, nitrogen sources, and minerals, which can also help the intestine Creeping.

In order to "turn waste into treasure", Liu Junmei and colleagues formed a team with wet bean dregs as raw materials and processed into "low GI value soybean dietary fiber buns".

"A steamed bun, what technology can there be?" There are many such questions.

"The words are not good, but it is really difficult to do it." Liu Junmei said. For example, foods with bad taste, even if nutrition is rich and beneficial to the body, there must be no market.

In addition, there are more fibers in bean dregs and strong water absorption. "Ordinary steamed buns are steamed and fat, and the problem of the collapse of bean slag buns has troubled us for a long time." Liu Junmei said. For a few months, they were steaming, adjusting the formula, matching, and adding nutrients and healthy accessories to find biological enzymes that let the bean slag fiber break and modify ...

In the end, they used specific bacteria for fermentation to solve the problem of low solution and utilization rate of bean residue; using the method of adding nutrition and health accessories to solve the problem of collapse.

The steamed buns produced in this way have a special aroma and delicate taste, and the flour content is only about 50%, and the GI value is as low as 40. On this basis, the team has successively developed a variety of products such as fruit and vegetable fiber steamed buns, nut fiber buns, and mushroom fiber steamed buns.

In 2021, this scientific and technological achievement was successfully transformed in production in Jilin Provincial Soy Soy Products Co., Ltd., which not only saved funds for the factory, but also was recognized by consumers. It also won the first prize of the Fifth National Rural Double Innovation Contest Finals.

Inspired by this, Liu Junmei's team continued to use bean dregs as raw materials, and developed a series of products such as plant meat and bean fiber biscuits with strong sense of fullness, which accumulated for the transformation of subsequent scientific and technological achievements.

"Teacher Liu has brought us a real gain"

"Scientific research is not a steamed bun and barbecue." "You just make a 100 million, and I don't admire you" ... Such a cold words made Liu Junmei very sad for a time.

Has the way to the industrialization of scientific research achievements go wrong? The answer must be negative.

Under Lin Mang's endless Changbai Mountain, ginseng, velvet antler, forest frog, and various fungus resources are inseparable; northeast has vast black land, high -quality corn, miscellaneous grains and soybean sorghum, all of which are rich in people's dining tables and allowing residents to diet structure structure A healthier "baby".

However, if junior agricultural products are simply sold, how can farmers and cooperatives gain profits? How does the industry achieve high -quality development?

"Teacher Liu brought us a real benefit." Said Ding Haojie, chairman of the Senxuan Agricultural Professional Cooperative in Jilin Province. Their greenhouses are in Camp Township, Shuangyang District, Changchun City. They originally planted Ping mushrooms and had poor returns because of diseases. Later, they planted bud seedlings with the help of Liu Junmei.

"Bud seedlings are not only good for sales, but the listing cycle is up to 10 months. Compared with planting and fruits, the average of more than 10,000 yuan per year can increase the income of more than 10,000 yuan a year." Ding Haojie said. They recognized Liu Junmei's technology. At present, they have successfully made the ruddy buckwheat buds, and they are preparing to push to the market.

"For agricultural products, profits can only come from technology!" Liu Junmei said, "The paper should be written on the table of ordinary people, creating value for farmers and enterprises, not in the file cabinet."

Her thought was firmly supported by Jilin Agricultural University. "The school is stronger in the" Breaking Siwei ", and the on -the -job title assessment, project benefit and other multi -dimensional profiles give the teachers 'loosening', encouraging teachers like Liu Junmei to let go of their hands and feet for results transfer and transformation." Jilin Agricultural University scientific and technological promotion and social services The director of the center Li Youbao said. Her results were recognized by a well -known incubator in Jilin Province. With the help of the latter, Liu Junmei's scientific research results have transformed into products: easy to store and high nutritional mushrooms, that is, tnone fungus crisps with strong foods, crispy and low -calorie buckwheat seedling cookies ...

At the same time, Liu Junmei also appeared on the stage of the double innovation competition as an entrepreneur. The transformation of achievements and scientific research has formed a benign interaction. She presided over a number of major national and provincial scientific research projects. She has won the Jilin Provincial Natural Science Award and Jilin Provincial Science and Technology Progress Award, with more than 30 patents in her hands.

Today, at the School of Food Science and Engineering of Jilin Agricultural University, more than 100 teachers and students have transformed scientific and technological achievements like Liu Junmei. The results they developed with their concentrations are really empowering Changbai Mountain's characteristic resources.

Original title: Write the papers on the table of ordinary people -the story of the Liu Junmei team of Jilin Nongda Liu Junmei "steam the steamed buns"

Edit: Xiao Zhi

Source: Science and Technology Daily

- END -