共查询到20条相似文献,搜索用时 78 毫秒
1.
随着大米的市场细分、产品细分及功能细分的发展,大米品质的个性化需求越来越多,常规单一品种的大米难以满足市场需求,以各种大米为原料,调配生产的大米产品不仅能更好地满足市场需求,而且提高了大米企业的经济效益和社会效益。探讨了调和米的市场需求、种类、配方设计方法、生产现状、生产工艺、发展方向与对策,为米业产品调结构、丰富米食文化及促进米业良性发展提供参考建议。 相似文献
2.
综述日本国内大米生产、流通与消费动向、大米和大米加工品的出口状况、日本的政策和战略等方面的最新动态,包括稳定大米供求、稳定大米种植户经营管理的主要政策;以降低生产成本为目的的技术革新和地方资源的活用;日本大米种植状况的定期监测、大米产区与餐饮行业之间的供需配对;根据消费者对大米的意识变化进行信息传播;扩大大米和大米类食品出口的战略;日本大米的品种改良和品牌化等。并对日本大米发展的现状、挑战与战略提出了四个方面的趋势预测。 相似文献
3.
我国是世界上生产和消费粮食的大国。大米和面粉是我国人民的主要食粮 ,规范其质量和食用的安全性涉及到亿万人民的切身利益。我国政府历来十分重视大米和面粉等成品粮的质量、卫生与安全 ,在各个不同历史时期 ,根据当时的粮食生产情况 ,制订和颁布原粮和成品粮的国家标准。一直把提高成品粮的纯度作为质量标准的主要指标 ,目的是为了使广大人民吃到质量好又安全的大米和面粉。随着我国国民经济的快速发展和人民生活水平的日益提高 ,人们对主食大米、面粉的外观质量、食用品质及食用安全性的要求越来越高 ,为了满足广大消费者的要求 ,改革开… 相似文献
4.
5.
阐述了建立具有中国特色的食品质量安全市场准入制度的必要性及大米加工企业取得《食品生产许可证》的重要性、迫切性和程序,并结合作者的现场审查体会,对大米加工企业如何顺利通过生产必备条件的现场审查提出建议。 相似文献
6.
大米是人类食物的重要来源之一,随着国民经济发展和人民对精品粮需要的不断增加,对大米品质提出更高的要求。黑龙江省作为我国粮食主产区,由于土壤、气候、水源等自然条件的优势,生产的大米品质上有一定的优势,人们食用安全指数更高。 相似文献
7.
8.
叙述了泰国的人文、经济和运输数据.归纳了农业概况,着重介绍了主要谷物大米和玉米的情况;农业政策中的对大米、玉米和大豆的支持政策:上市支持、抵押方案和推广玉米杂交种子;对外贸易中的小麦和玉米的进口政策,小麦粉等的出口偿还额;基本产品增加生产率和增值;水产养殖的20年发展计划.介绍了制粉工业概况和两大制粉公司的促销措施,以及以家禽、鱼、虾饲料为主的饲料工业,和据此纵向集成生产、加工而发展起来的为全世界瞩目的CP集团. 相似文献
9.
按照国家食品质量安全市场准入审查通则和大米生产许可证审查细则的要求,结合大米生产加工企业的实际情况,根据大米产品生产的诸环节,描述各类质量记录应具有的项目,以及这些项目的填写要点,整个环节包括对企业场所的要求,以及采购、生产过程、产品检验质量环节的质量控制。 相似文献
10.
11.
12.
Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
13.
常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
14.
15.
16.
17.
18.
19.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
20.