中西式面点的差异及融合策略探讨  

Discussion on the Differences and Integration Strategies of Chinese and Western Noodles

作　　者：韩欣芝 HAN Xinzhi(Jincheng Technician College,Jincheng 048000,China)

机构地区：[1]晋城技师学院,山西晋城048000

出　　处：《食品安全导刊》2024年第15期146-148,共3页China Food Safety Magazine

摘　　要：中西式面点融合创新的意义不仅在于丰富面点品种和口味,实现面点食品在制作工艺与多样化上的互补,还可以体现中西方文化多元性,推动面点市场拓展并提升其竞争力。中西式面点在原料选择、加工工艺、烹制技艺、造型艺术等方面存在客观差异,为促进二者创新融合,则可以从理念融合、原料融合、工艺融合、人才融合等角度切入,落实西为中用,中西融合发展理念,促进新时期中西式面点食用价值、营养价值及文化价值提升。The significance of the fusion innovation of Chinese and Western pastry is not only to enrich the variety and taste of pastry,to achieve the complementarity of pastry food in the production process and diversification,but also to reflect the diversity of Chinese and Western cultures,promote the expansion of the pastry market and enhance its competitiveness.There are objective differences between Chinese and Western pastry in material selection,processing technology,cooking skills,plastic arts,etc.In order to promote the innovation and integration of the two,we can start from the perspective of concept integration,raw material integration,process integration,talent integration,the implementation of the West for China,the integration of Chinese and Western development concept,and promote the edible value,nutritional value and cultural value of Chinese and Western pastry in the new era.

关 键 词：中西式面点 差异 融合 策略 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS971[轻工技术与工程—食品科学与工程]