大蒜深加工技术研究进展及产业化现状  

Research Progress and Industrialization Status of Garlic Deep Processing Technology

作　　者：刘元[1] 王玥玮[1] 郝惠阳 LIU Yuan;WANG Yue-wei;HAO Hui-yang(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2021年第19期214-218,共5页Food Research and Development

基　　金：天津市科技计划项目(20YFFCYS00070)。

摘　　要：我国大蒜产业发展进入瓶颈期,国内外市场形势越来越严峻,如何促进国内大蒜产业健康发展,提高大蒜产业的国际竞争力成为亟待解决的难题。该文重点论述我国大蒜产品产业化现状、深加工技术研究进展,并对我国大蒜产业发展和深加工产品开发进行了展望。Currently,the development of the garlic industry in China has entered a bottleneck period in which the market situation locally and abroad is becoming increasingly severe.In this paper,the status quo of garlic product industrialization and the research progress on deep processing technology were discussed.Further,the development of the garlic industry and deep processing products was prospected.

关 键 词：大蒜 瓶颈 深加工 产业化 市场 

分 类 号：TS205[轻工技术与工程—食品科学]