地方特色糕点工业化生产过程中风味流失问题及解决策略

The Problem and Solution Strategy of FlavorLoss in the Industrial Production Process of Local Specialty Pastries

WANG Hongyi （Shandong City Service Institute， Yantai 264000， China）

Abstract： In order to improve the level of flavor preservation of local specialty pastries in the process of industrial production， this paper systematically sorted out the main links of flavor loss，covering raw material selection，process flowand formula management，deeplyanalyzed thekeyfactorsaffecting flavor，and put forward comprehensive measures such as raw material optimization， process improvement and formula adjustment. The research shows that scientific controlof raw material quality，refined process parameters and reasonable design of formula can help reduce flavor loss and improve product sensory quality and market competitivenes.This study can providetheoretical support and practical references for the standardized productionand quality improvementof local specialty pastries.

Keywords： local pastries; industrial production; flavor preservation

近年来，随着食品工业的快速发展，地方特色糕点逐步迈向规模化、标准化生产，成为推动区域经济和文化传承的重要载体。（剩余4037字）