中式面点制作工艺与原料的创新探究  

Innovative Exploration of Chinese Pastry Making Technology and Raw Materials

作　　者：梁莹 LIANG Ying(Nanning No.3 Vocational Technical School,Nanning 530001,China)

机构地区：[1]南宁市第三职业技术学校,广西南宁530001

出　　处：《食品安全导刊》2023年第19期138-140,共3页China Food Safety Magazine

摘　　要：中式面点作为中国烹饪的主要组成部分,其发展历史较为久远,且在漫长的发展历程中逐渐积累了丰富的制作经验,精良的制作、独特的风味、丰富的品类使得中式面点享誉世界。伴随着经济社会的发展,人们的物质生活水平显著提升,对中式面点的要求也越来越高。唯有以创新为驱动力,不断革新中式面点的制作工艺与原料,进一步优化中式面点的口感,才能够推动中式面点的稳定与可持续发展。As a major component of Chinese cooking,Chinese pastry has a long history of development and has gradually accumulated a wealth of experience in its production during its long history of development,with excellent production,unique flavors,and rich categories making Chinese pastries world-renowned.With the development of the economy and society,people’s material living standards have significantly improved,and the demand for Chinese pastry is also increasing.Only by taking innovation as the driving force,continuously innovating the production process and raw materials of Chinese pastries,and further optimizing the taste of Chinese pastries,can we promote the stable and sustainable development of Chinese pastries.

关 键 词：中式面点 制作工艺 烹调工艺 创新 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]