摘要
西式面点与中式面点相比,其独特性更加突出,在工艺制作方面变化多样,在糕点图形设计、造型、构造、色彩搭配和包装等方面得以突显。新时期,人们消费观念发生了改变,在饮食方面也更加注重安全、健康、营养价值,因此,需要从制作工艺和原料方面入手,不断创新,推动西式面点创新发展。本文从西式面点基本情况入手,提出了西式面点制作工艺与原料的创新思路,并针对西式面点未来发展方向展开了分析,以期为西式面点创新发展提供参考。
Compared with Chinese-style pastry,Western-style pastry is more unique,and has various changes in craftsmanship.It is highlighted in pastry graphic design,shape,structure,color matching and packaging.In the new era,people's consumption concept has changed,and they also pay more attention to safety,health and nutritional value in terms of diet.Therefore,we need to start from the production process and raw materials,and continue to innovate to promote the innovation and development of Western-style pastry.This paper starts with the basic situation of western-style pastry,puts forward innovative ideas for the production process and raw materials of western-style pastry,and analyzes the future development direction of western-style pastry,hoping to provide a reference for the innovative development of western-style pastry.
作者
刘晶
薛盼盼
赵敏
高伟伟
崔洋
LIU Jing;XUE Panpan;ZHAO Min;GAO Weiwei;CUI Yang(Jiangsu Food and Drug Vocational and Technical College,Huai’an 223023,China)
出处
《食品安全导刊》
2022年第2期190-192,共3页
China Food Safety Magazine
关键词
西式面点
制作工艺
原料
创新
western-style pastry
production process
raw materials
innovation
