中西式面点的主要差异及融合策略分析  

Analysis of the Main Differences and Fusion Strategies Between Chinese and Western Pastry Styles

作　　者：玛依拉·巴合提 Mayila Baheti(Tacheng Vocational and Technical College,Tacheng 834700,China)

机构地区：[1]塔城职业技术学院,新疆塔城834700

出　　处：《食品安全导刊》2025年第5期160-162,共3页China Food Safety Magazine

摘　　要：中西式面点的融合具有重要的文化价值和市场潜力,能丰富面点的品种与口味,促进饮食文化的交流,并满足不同消费者的需求。本文分析了中西式面点在食材选用、制作工艺、口味特色、营养价值和保质时长等方面的主要差异,通过原料、口味和制作工艺的创新融合,推动中西式面点在保持各自特色的同时,创造出更加多样化的产品,以适应日益变化的市场需求和全球化背景下的饮食趋势。The integration of Chinese and Western pastries holds significant cultural value and market potential,offering the possibility of diversifying pastry varieties and flavors,promoting cross-cultural food exchange,and meeting the diverse needs of consumers.This paper analyzes the key differences in ingredients,production processes,flavor characteristics,nutritional value,and shelf life between Chinese and Western pastries,through innovative integration strategies in terms of ingredients,flavors,and production techniques to maintain the unique characteristics of both traditions while creating more diverse products to meet the evolving market demands and the globalization of culinary trends.

关 键 词：中西式面点 差异 融合策略 食材 口味 

分 类 号：TS9[轻工技术与工程]