摘要
泡菜、榨菜是我国传统特色发酵食品,其清香、脆嫩、酸爽的特点深受消费者的喜爱。随着全球经济的发展和人们生活水平的提高,在产品、产业组织形式和生产经营状态等方面对泡菜榨菜生产提出更多新的要求。该文从泡菜榨菜产业出发,全面分析了泡菜榨菜产业在市场需求、产品与技术、产业组织形态以及行业政策等方面的创新发展趋势。其中,产品和技术是决定泡菜榨菜产业发展的关键因素,提出了功能健康化、特色差异化、跨界场景化、高端精品化的产品创新趋势,以及工艺现代化、精准智能化、绿色低碳化、互动柔性化的技术创新趋势。同时,产业链条、生态、品牌等组织形态以及行业政策等亦是泡菜榨菜产业创新发展的重要支撑。该文从战略规划高度提出泡菜榨菜产业创新发展方向,对推动产业升级有重要意义。
Pickles and Zhacai are traditional fermented foods in China,favored by consumers for their characteristics of aromatic qualities,crisp texture,and sour flavor.With the development of the global economy and the enhancement of people’s living standards,more new requirements are put forward for the pickles and Zhacai production in terms of products,industrial organization forms,and production and management status.This paper starts with the pickles and Zhacai industry,conducts a comprehensive analysis of the innovative development trends in the pickles and Zhacai industry in terms of market demand,product and technology,industrial organization forms,and industry policies.Among these factors,product and technology stand out as the determinants of the pickles and Zhacai industry’s development.It proposes product innovation developing trends of functional health,feature differentiation,cross-border scenario,and high-end premium quality,as well as technological innovation trends of process modernization,precise intelligence,green and low-carbon,and interactive flexibility.At the same time,the industrial chain,ecosystem,brand,and other organization forms,along with industry policies,also serve as crucial supports for the innovation development of the pickles and Zhacai industry.The article proposes the direction of innovative development of the pickles and Zhacai industry from the level of strategic planning,which is of great significance for promoting industrial upgrading.
作者
陈功
史梅莓
邓维琴
范智义
唐垚
汪冬冬
李雄波
李婷
蒋四强
张其圣
CHEN Gong;SHI Meimei;DENG Weiqin;FAN Zhiyi;TANG Yao;WANG Dongdong;LI Xiongbo;LI Ting;JIANG Siqiang;ZHANG Qisheng(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620000,China;Food Microbiology Key Laboratory of Sichuan Province,Chengdu 611130,China)
出处
《食品与发酵科技》
2025年第4期1-8,共8页
Food and Fermentation Science & Technology
基金
国家现代农业产业技术体系四川蔬菜创新团队(SCCXTD-2024-5)
2021年天府杰出科学家项目。
关键词
泡菜榨菜
市场需求
产品创新
技术创新
产业创新
行业政策
pickles and Zhacai
market demand
product innovation
technological innovation
industrial innovation
industry policy
