中西式面点的异同及融合策略  

Similarities and Differences of Chinese and Western Pastry and Integration Strategies

作　　者：汪海涛[1] WANG Haitao(Liaoning Vocational Technical College of Modern Service,Shenyang 110164,China)

机构地区：[1]辽宁现代服务职业技术学院,辽宁沈阳110164

出　　处：《食品安全导刊》2023年第32期186-188,192,共4页China Food Safety Magazine

摘　　要：在人们饮食习惯变化和消费升级的影响下,面点师也必须与时俱进,不断创新面点制作方法,从而迎合消费者的多样化需求。中式面点和西式面点在选材、造型与制作工艺上表现出明显的差异性,又具有用料考究、工艺性强、成品美观等共同点。在辩证看待中西式面点异同点的基础上,本文从实践出发,提出了推进中西方饮食文化融合、实现面点制作工艺融合创新、从营养学角度选择食材以及培养复合型面点人才等建议,为新时期中西式面点的融合与发展提供了有益帮助。Under the influence of changes in eating habits and consumption upgrading,pastry chefs must also keep pace with the times and constantly innovate pastry production methods to meet the diversified needs of consumers.Chinese pastry and Western pastry show obvious differences in material selection,modeling and production technology,while also sharing common features such as exquisite materials,strong craftsmanship,and beautiful finished products.On the basis of dialectically treating the similarities and differences between Chinese and Western pastry,this paper puts forward some suggestions from practice,such as promoting the integration of Chinese and Western food culture,realizing the integration and innovation of pastry production technology,selecting food ingredients from the perspective of nutrition and cultivating compound pastry talents,etc.,which provides beneficial help for the integration and development of Chinese and Western pastry in the new era.

关 键 词：中式面点 西式面点 饮食文化 融合创新 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]