基于崇明生态旅游战略的地方糕点创新发展研究  

Study on the Innovation and Development of Local Pastry on Chongming Ecological Tourism Strategy

作　　者：赵舒景 金博艳 田卫政 ZHAO Shujing;JIN Boyan;TIAN Weizheng(Shanghai Chongming Institutes for Food and Drug Control,Shanghai 202150,China)

机构地区：[1]上海市崇明食品药品检验所/崇明食品安全检测中心,上海崇明202150

出　　处：《食品安全导刊》2021年第31期168-170,共3页China Food Safety Magazine

摘　　要：崇明糕是以崇明本土糯米及粳米为主要原料生产的一种极具地方特色的产品,口味独特,声名远扬。为进一步提升崇明糕生产能力促进经济发展,迎合消费者口味增强崇明糕市场占比,当下需借助崇明区生态旅游业发展浪潮,在本区域工农商业与旅游业产业融合联动的发展契机下,立足本源保持基本特点,从口味开发、产品包装、销售渠道等方向进行思考研究,厘清思路推陈出新,增强本土特色食品品牌影响力,提高社会效应。Chongming Pastry is a characteristic famous regional food in Chongming,which produced mainly by rice and glutinous rice.In order to improve its production capacity,appealto tastes of customers and strengthen the market share,adaptation measures such as research and development on product and package,expand sale channels should be applied to Chongming pastry production under the development opportunity of the integration of industry and agriculture commerce and tourism industry of Chongming ecological tourism strategy.This essay was trying to find a way to expand the brand influenceand improve social benefit based on survey of manufacturers and consumers and data analysis.

关 键 词：崇明糕 创新 生态旅游 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] F426.82[轻工技术与工程—食品科学与工程]