面點營養(yǎng)配比的優(yōu)化策略

摘 要：面點作為我國傳統(tǒng)食品的重要組成部分，其營養(yǎng)配比對于口感、營養(yǎng)價值和消費者健康具有顯著影響。本文通過深入分析面點的基本營養(yǎng)成分及其在飲食中的地位，探討面點營養(yǎng)配比的優(yōu)化策略，旨在提升面點的營養(yǎng)價值，滿足消費者的多樣化需求。

關(guān)鍵詞：面點；營養(yǎng)配比；原料選擇；營養(yǎng)強化；功能性成分

Optimization Strategy of Nutrient Ratio of Pastry

ZHANG Bo

（Yantai Vocational College of Culture and Tourism， Yantai 264000， China）

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.

Keywords： pastry; nutrient ratio; raw material selection; nutrition fortification; functional component

面點是我國傳統(tǒng)飲食中不可或缺的一部分，其營養(yǎng)豐富、口感多樣，深受人們的喜愛。（剩余4421字）