中西面点制作质量管理差异分析及一体化策略  

Analysis of the Differences in Quality Management of Chinese and Western Pastry Production and Integration Strategies

作　　者：史发英 SHI Faying(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《食品安全导刊》2025年第10期42-44,48,共4页China Food Safety Magazine

摘　　要：本文对比分析中西面点制作质量管理过程中的原材料选择、加工生产、包装销售方面的差异,并探究了中西面点制作质量管理一体化的可行性。在此基础上,提出优化整合原材料、融合创新工艺、推进智能化技术运用等一体化管理策略,以提高产品质量、满足市场需求并促进中西面点文化的交流与融合。This article compares and analyzes the differences in raw material selection,processing and production,packaging and sales in the quality management process of Chinese and Western pastry production,and explores the feasibility of integrating the quality management of Chinese and Western pastry production.On this basis,it proposes integrated management strategies such as optimizing and integrating raw materials,integrating and innovating processes,and promoting the application of intelligent technologies,in order to improve product quality,meet market demands,and promote the exchange and integration of Chinese and Western pastry cultures.

关 键 词：中西面点 质量管理 差异分析 一体化策略 

分 类 号：TS9[轻工技术与工程]