面点营养配比的优化策略
Optimization Strategy of Nutrient Ratio of Pastry
张波1
作者信息
- 1. 烟台文化旅游职业学院,山东烟台 264000
- 折叠
摘要
面点作为我国传统食品的重要组成部分,其营养配比对于口感、营养价值和消费者健康具有显著影响.本文通过深入分析面点的基本营养成分及其在饮食中的地位,探讨面点营养配比的优化策略,旨在提升面点的营养价值,满足消费者的多样化需求.
Abstract
As an important part of traditional food in China,pastry has a significant impact on taste,nutritional value and consumer health.Through in-depth analysis of the basic nutritional components of pastry and their status in diet,this paper discusses the optimization strategy of the nutritional ratio of pastry,aiming to improve the nutritional value of pastry and meet the diversified needs of consumers.
关键词
面点/营养配比/原料选择/营养强化/功能性成分Key words
pastry/nutrient ratio/raw material selection/nutrition fortification/functional component引用本文复制引用
出版年
2024
NETL
NSTL
万方数据