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预计到2020年我国50%以上的马铃薯将作为主食深加

作者:admin  日期:2018-11-08 14:36  人气:
上海交通大学专门成立了由王正武教授为学术带头人的“现代食品加工”的校级科研团队,设立马铃薯食品加工关键技术、马铃薯食品营养与功能评价和马铃薯食品贮运与包装技术3个研究方向。目前,马铃薯主食化项目正在按计划紧张进行,粗制马铃薯主食相关产品30多种,已研发成熟马铃薯馒头、蜂蜜蛋糕、汤圆、春卷等产品8种,申请专利8件,另有7种马铃薯产品正在研发中,并在马铃薯功能饮料、原料加工性能评价、防伪检测技术等方面进行了拓展。
 
Shanghai Jiaotong University has set up a school-level scientific research team of "Modern Food Processing" led by Professor Wang Zhengwu. It has set up three research directions: key technology of potato food processing, nutrition and function evaluation of potato food, and storage, transportation and packaging technology of potato food. At present, the project of potato staple food is proceeding on schedule. There are more than 30 products related to crude potato staple food. Eight kinds of mature potato steamed bread, honey cake, tangyuan, spring roll and other products have been developed. Eight patents have been applied for. Another seven kinds of potato products are being developed and evaluated in the processing performance of potato functional beverages and raw materials. Price, security detection technology and other aspects have been expanded.
 
 
 
马铃薯耐寒、耐旱、耐瘠薄,适应性广,容易种植。预计到2020年,我国50%以上的马铃薯将作为主食深加工产品进行销售。
 
Potatoes are cold resistant, drought resistant, barren, adaptable and easy to grow. It is estimated that more than 50% of the potato will be sold as a staple food deep processing product by 2020.
 
 
 
农业,马铃薯,马铃薯食品加工
 
Agriculture, potatoes, potato processing
 
 
 
但马铃薯的淀粉结构和其他谷物淀粉不同,加工性较差,难以成型。上海市农业科学院农产品保鲜加工研究中心博士乔勇进介绍,一般馒头添加马铃薯超过30%,口感就很差。他说,“我们通过添加一种高活性的植物蛋白,加上工艺创新,解决了马铃薯的组织结构问题,现在添加量可以达到90%,口感也很好”。
 
However, the starch structure of potato is different from other cereal starch, and its processing property is poor and difficult to form. Qiao Yongjin, Ph.D., Agricultural Products Preservation and Processing Research Center, Shanghai Academy of Agricultural Sciences, introduced that the taste of steamed bread is poor when potatoes are added to steamed bread more than 30%. "By adding a highly active plant protein and technological innovation, we have solved the problem of potato tissue structure. Now we can add up to 90% and taste good," he said.
 
 
 
上海市农委经商处处长王德弟告诉记者:“上海被列入国家全面推进马铃薯主食化产品开发第二批试点城市之一。经过一年多的市场调研,实地考察了国内马铃薯生产基地,也了解了国外马铃薯主食的食用情况。我们组织上海本土的科研团队和23家企业一起研发适合上海人口味的马铃薯主食产品。通过综合考评,已确定第一批10家企业为马铃薯主食化试点企业。”我国启动马铃薯主食化战略已有两年,上海市农委及相关部门集中科研院校和优势企业,研发出50余种适合上海乃至长三角区域消费者口味的马铃薯主食产品,居全国领先水平。
 
Wang Dedi, Director of Business Department of Shanghai Agricultural Commission, told reporters: "Shanghai has been listed as one of the second pilot cities to comprehensively promote the development of potato staple food chemical products. After more than a year of market research, the domestic potato production base was inspected on the spot, and the consumption situation of the main potato food abroad was also known. We organize a local research team in Shanghai and 23 enterprises to develop potato staple food products suitable for the taste of Shanghai people. Through comprehensive evaluation, the first batch of 10 enterprises has been identified as a staple food enterprise. It has been two years since China launched the strategy of potato staple food. Shanghai Agricultural Commission and related departments have concentrated on scientific research institutions and superior enterprises, and developed more than 50 kinds of potato staple food products suitable for consumers in Shanghai and even in the Yangtze River Delta region, which rank the leading level in China.
 
 
 
在过去一年里,上海市农委召集种植业办、上海市农业发展促进中心、上海交大、上海市农业科学院等单位开展了马铃薯主食化产业升级的一系列工作。
 
In the past year, the Shanghai Municipal Agricultural Commission has convened the Planting Office, Shanghai Agricultural Development Promotion Center, Shanghai Jiaotong University and Shanghai Academy of Agricultural Sciences to carry out a series of work on upgrading the potato staple food industry.
 
 
 
农发中心组织加强校企合作、推进技术攻关,引导上海交大、上海市农科院等科研院校成立马铃薯主食化研发团队,与地方龙头企业开展产品研发。借助企业现有的渠道,将马铃薯产品全面推向专卖店、超市、社区和市场等,提高了马铃薯主食产品在上海的销售量和覆盖率。
 
The Agricultural Development Center organizes and strengthens cooperation between schools and enterprises, promotes technological research, guides scientific research institutions such as Shanghai Jiaotong University and Shanghai Academy of Agricultural Sciences to set up research and development teams for potato staple food, and develops product research and development with local leading enterprises. With the help of the existing channels of enterprises, the potato products are comprehensively promoted to the monopoly stores, supermarkets, communities and markets, and the sales volume and coverage of potato staple food products in Shanghai are increased.
 
 
 
日前,2017上海马铃薯主食文化展举办,展示了科研院校和10家试点企业根据上海消费者口味研发的50余种马铃薯主食产品,其中全粉添加比例为10%至56%,马铃薯鲜薯添加比例为80%至90%。据了解,企业研发的马铃薯主食化产品投入市场以来均取得较好的销售成绩。巴比的薯仔包已进入长三角地区2000多家“巴比馒头”门店销售;清美的三款马铃薯馒头和油条已全面覆盖清美所有营销网点;元祖推出了原味和抹茶两种马铃薯蜂蜜蛋糕,并已申请专利,建立了马铃薯蛋糕产品标准;艺薯家开办了首家以马铃薯为主食的餐厅……
 
A few days ago, the 2007 Shanghai Potato Staple Food Cultural Exhibition was held, showing more than 50 kinds of potato staple food products developed by scientific research institutes and 10 pilot enterprises according to Shanghai consumers'tastes. Among them, the proportion of total flour added is 10% to 56%, and the proportion of fresh potatoes added is 80% to 90%. It is understood that the potato staple food chemical products developed by the enterprise have achieved good sales results since they were put into the market. Barbie's potato bags have been sold in more than 2,000 "Barbie steamed bread" stores in the Yangtze River Delta region; Qingmei's three types of potato steamed bread and fried sticks have covered all marketing outlets in Qingmei; Yuanzu launched two kinds of potato honey cakes, original taste and wipe tea, and has applied for patents and established the product standard of potato cake; artists have opened up a potato cake product standard. The first potato based restaurant...

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