传统腐乳食品产业转型升级研究  

Research on transformation and upgrading of traditional fermented bean curd food industry

作　　者：邹婧 戴何寰 邹勤 邹聪终 Zou Jing;Dai Hehuan;Zou Qin;Zou Congzhong(Life Sciences Institute,Zhejiang University,Hangzhou,Zhejiang 310058;Hunan Shangweijia Food Technology Co.,Ltd.,Yueyang,Hunan 414000;Linxiang Traditional Chinese Medicine Hospital,Linxiang,Hunan 414300)

机构地区：[1]浙江大学生命科学研究院,浙江杭州310058 [2]湖南尚味佳食品科技有限公司,湖南岳阳414000 [3]湖南省临湘市中医医院,湖南临湘414300

出　　处：《粮食科技与经济》2024年第3期66-70,共5页Food Science And Technology And Economy

摘　　要：平江腐乳是中国百年传承的大豆发酵食品,具有悠久的历史和丰富的文化内涵,因其香味独特,滋味鲜美得到大众的广泛喜爱。目前平江腐乳企业正处在传统产业向现代食品企业转型升级的时期。文章针对平江腐乳企业生产过程中存在的工艺技术落后、产品质量不稳定、工业污水处理率低、缺乏品牌建设与市场拓展等问题,提出相应对策建议,以期推进平江腐乳走向标准化、规模化、产业化的发展道路。Pingjiang fermented bean curd is a soybean fermented food that has been passed down for a hundred years in China.It has a long history and cultural connotation.Because of its unique Hunan flavor and delicious taste,it is widely loved by the public.With the pursuit of healthy food by consumers and the inheritance of culture,Pingjiang fermented bean curd enterprises are currently in the period of transformation and upgrading from traditional industries to modern food enterprises.In view of the problems existing in the production process of fermented bean curd enterprises in Pingjiang,such as backward technology,unstable product quality,low industrial sewage treatment rate,lack of brand building and market expansion,the article puts forward corresponding countermeasures and suggestions,with a view to promoting the development of fermented bean curd in Pingjiang towards standardization,scale and industrialization.

关 键 词：家庭作坊 排污治理 科技创新 转型升级 

分 类 号：F323.7[经济管理—产业经济]