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我国西部地区小杂粮资源开发的优势、问题与建议 总被引:1,自引:0,他引:1
论述了我国西部地区小杂粮的现状。地理气候、土壤、水质、种植潜力、出口创汇和民族经济政策是小杂粮开发的优势。存在观念落后、品种不稳定、加工业滞后、产销市场不健全等问题。建议:转变观念,改造和提升落后的生产经营方式,搞好精深加工,搞活流通市场,加强行业合作。 相似文献
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韩黎明 《农村实用工程技术(绿色食品)》2011,(12):20-25
国外马铃薯加工业发展的基本趋势是品种专用化。生产规模化,技术高新化,质量控制全程化。近年我国在专用品种和加工能力,生产加工规模化,产业化模式及技术水平等方面都取得了较大成就,但还存在满足加工的马铃薯专用型品种缺乏,马铃薯贮藏技术不过关,加工技术和仪器设备不完善,农业产业化体系不配套,加工业低水平发展与资源破坏严重等问题。应采取的基本对策是:加强马铃薯品种资源的开发和基地的建设;扩大企业规模,提高产品的科学技术含量和加工装备水平;推进马铃薯工业化生产产品的规格化、标准化;加强马铃薯产业领域的市场预测工作,健全完善科技信息网络,建立马铃薯产业数据库。 相似文献
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《农村实用工程技术(绿色食品)》2009,(10):F0002-F0002
农业部规划设计研究院一农副产品加工研究所主要从事种子加工技术,农产品干燥储藏技术.果蔬加工技术、油菜籽加工。肉类加工技术、饲料肥料加工技术、农产品产地加工处理技术等农副产品加工技术的研究,推广;农业产业化技术及装备的组装集成与推广;农业工程新设备.新设施和农业产业化装备配套设施的开发.研制与生产; 相似文献
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内蒙古发展大盐湖产业的探索 总被引:3,自引:1,他引:3
在西部大开发中,内蒙古盐行业走大盐湖产业之路,探索用先进实用技术改造提升湖盐生产加工工艺,大力发展盐化工;引进技术和人才开发盐湖生物和沙产业,发展高科技,实现产业化,取得创新性成果。 相似文献
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在西部大开发中,内蒙古盐行业走大盐湖产业之路,探索用先进实用技术改造提升湖盐生产加工工艺,大力发展盐化工,使古老传统产业焕发青春;引进技术和人才开发盐湖生物和沙产业,发展高科技,实现产业化,取得创新性成果。 相似文献
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《农村实用工程技术(绿色食品)》2009,(3):F0002-F0002
农业部规划设计研究院一农副产品加工研究所主要从事种子加工技术、农产品干燥储藏技术.果蔬加工技术、油菜籽加工、肉类加工技术.饲料肥料加工技术.农产品产地加工处理技术等农副产品加工技术的研究、推广;农业产业化技术及装备的组装集成与推广;农业工程新设备.新设施和农业产业化装备配套设施的开发、研制与生产; 相似文献
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正马铃薯主食开发实施3年来,产品研发加快、加工工艺不断改进、加工企业不断壮大、市场不断拓展、机制不断健全,马铃薯主食文化不断深入人心,马铃薯主食产品正在走进千家万户。而马铃薯主食开发作为一项创新性系统工程,涉及生产、加工、消费等多个环节,其中生产环节的全程机械化存在诸多短板,成为制约马铃薯主食开发进展速度的主要因素。 相似文献
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《农村实用工程技术(绿色食品)》2009,(2):43-43
葛根种植及深加工综合利用;优质甘薯精品粉丝加工技术;茶多糖等有效成分综合提取工艺;思壮虫草菌丝体胶囊产品开发及产业化生产技术;超微茶酸奶加工技术. 相似文献
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Vivian Offiah Vassilis Kontogiorgos 《Critical reviews in food science and nutrition》2019,59(18):2979-2998
ABSTRACTExtrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products. 相似文献
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Tubers processing is one of efforts to support program on food diversification utilizing local foods. Introduction of processing technology of taro and sweet potato tubers to be flour and snack products (stick and chip) was done to disseminate the technology in farmer level in order to improve the commodities’ added value and later could improve farmer's welfare. The introduction was done in “Mekar Sari” women group in Bali on June up to December 2013. The result showed that women group can prepare good quality products by themselves. With R/C ratio is more than one, food processing activities are feasible to be done. By selling flour, prospective revenue accepted was IDR 85,125 or 3.4 times higher than selling fresh tubers and even could become IDR 191,906 or 7.7 times higher if they processed at least one of snack products (stick). 相似文献
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速冻肉馅类制品是传统肉糜类食品与现代冷链技术相结合的一类速冻调理类食品,具有食用方便、营养安全等优点,符合当今快节奏生活的需求。但速冻肉馅类制品存在加工工艺复杂、原料组分多、冻藏技术不健全等问题,在加工和贮藏过程中极易发生品质劣变,严重影响其向工业化和现代化方向发展。本文从面皮和馅料两个方面简单介绍了速冻肉馅类制品品质劣变的表征及影响因素,重点综述了速冻肉馅类制品品质劣变的机制和最新阻断技术及其效果。为速冻肉馅类食品的现代化、工业化以及安全标准化生产提供理论支持。 相似文献
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