海南热带海洋学院：以科研之“智”激活糟粕醋产业新动能

Core Insights - The article discusses the integration of scientific research and traditional production methods to enhance the quality and competitiveness of Hainan's特色美食糟粕醋 industry [2][3] - The initiative is led by Hainan Tropical Ocean University in collaboration with top experts, including Chinese Academy of Engineering academician Zhu Beiwei, aiming to modernize the production of糟粕醋 through technology and innovation [2][3] Group 1: Industry Development - The糟粕醋 industry is being upgraded through a deep integration of food research and production, creating a comprehensive chain that includes cultivation, production, education, and research [2] - A new research institute, the Hainan Specialty Tropical Food Research Institute, was established to focus on the modernization of糟粕醋, bringing together top teams to drive innovation [2] Group 2: Technological Advancements - The team led by Zhu Beiwei has developed local food safety standards for糟粕醋, transforming traditional flavors into quantifiable and controllable production parameters [3] - The use of AI-assisted design for composite bacterial agents aims to shift production from being dependent on environmental conditions to a more controlled process [3] Group 3: Production Techniques - The research emphasizes maintaining traditional fermentation methods while achieving precise flavor capture and stabilization through technological breakthroughs [3] - New products are developed with zero additives, no preservatives, and no sugar, extending shelf life from one week to three months at room temperature [3] Group 4: Strategic Goals - The initiative reflects the university's commitment to local development and aims to enhance the brand value of Hainan's culinary offerings, contributing to rural revitalization [3] - The university plans to continue its involvement in the糟粕醋 industry's upgrade, providing sustained momentum for enhancing the international competitiveness of Hainan's specialty foods [3]