怀集“六十日”黄菜独特品质风味成因分析  

Analysis on the Origin of Unique Quality and Flavor of Huaiji"Sixty Days"Yellow Pickles

作　　者：刘少梅 蔡晓霞 梁华强 巩云云 刘小茜 LIU Shaomei;CAI Xiaoxia;LIANG Huaqiang;GONG Yunyun;LIU Xiaoqian(Huaiji County Agricultural Technology Extension Center,Zhaoqing 526400,China;Huaiji County Lei's Food Co.,Ltd.,Zhaoqing 526432,China;Vegetable Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]怀集县农业技术推广中心,广东肇庆526400 [2]怀集县雷氏食品有限公司,广东肇庆526432 [3]广东省农业科学院蔬菜研究所,广东广州510640

出　　处：《现代食品》2024年第16期32-35,共4页Modern Food

摘　　要：2019年始,广东省肇庆市怀集县持续创建蔬菜、稻蔬等省级现代农业产业园,蔬菜产业从传统模式向现代化、标准化发展。除了供港蔬菜有了飞跃性发展,地方特色产品“六十日”黄菜的发展潜力也得到较好的挖掘。为引导当地农户和企业在扩大“六十日”黄菜产品规模的同时能较好地保留其独特的风味特色,本文对其品种特性、种植规程、加工工艺、地理气候环境和历史文化等因素与其独特品质风味形成的关联性进行了分析。Since 2019,Huaiji County,Zhaoqing City,Guangdong Province,has continued to establish provincial modern agricultural industrial parks such as vegetables and rice vegetables,and the vegetable industry has developed from the traditional model to modernization and standardization.In addition to the rapid development of vegetables supplied to Hong Kong,the development potential of the local characteristic product"sixty days"yellow pickles has also been better tapped.In order to guide local farmers and enterprises to expand the scale of"sixty days"yellow pickles products and retain its unique flavor characteristics,this paper analyzed the relationship between its variety characteristics,planting procedures,processing technology,geographical climate environment,history and culture and its unique quality and flavor formation.

关 键 词：怀集“六十日”黄菜 品质 风味 成因 

分 类 号：F762.7[经济管理—产业经济]