Processing Method and Risk Control of Precooked Coarse Cereals

Abstract

With the improvement of living standards and increased health awareness, coarse cereals have gradually gained popularity as a high-frequency food in recent years. The abundant nutrients and functional components present in coarse cereals play a crucial role in promoting dietary health and have been proven to be effective in preventing and managing various chronic diseases. Due to the hard texture of coarse cereals, which are difficult to cook, precooking treatment of coarse cereals provides convenience for individuals leading fast-paced lifestyles. In recent years, extensive research has been conducted on precooked coarse cereals, and the processing methods have diversified. Nevertheless, the production process of precooked coarse cereals is susceptible to physical, chemical, and biological influences that can pose risks to food safety. Therefore, effective control of these risk factors is essential for prevention purposes. This paper introduces different processing methods of precooked coarse cereals while conducting risk analysis based on potential hazards at each stage of the processing process. Furthermore, it discusses control measures for these risk factors, which serve as theoretical references for further studies on physicochemical properties of precooked coarse cereals as well as the development of their deep processing.

Keywords

• precooked coarse cereals
• risk factors
• food safety
• quality control