摘 要
中式面点作为中华饮食文化的重要组成部分，其传统制作工艺承载着深厚的历史底蕴与文化价值。然而，随着现代化食品工业的发展和生活方式的变迁，传统面点技艺面临传承困境与创新需求的双重挑战。本研究旨在探讨中式面点传统制作工艺的保护与创新发展路径，以实现文化传承与市场需求的平衡。研究通过文献分析、田野调查及实验验证相结合的方法，系统梳理了中式面点的传统制作工艺及其演变历程，并深入剖析了当前工艺传承中的关键问题。同时，研究引入现代食品科学技术，探索传统工艺与现代技术融合的可能性，提出了基于数字化建模与智能化生产的创新方案。结果表明，传统面点工艺的核心在于手工技艺与原料特性的精准把握，而现代技术的应用能够有效提升生产效率与产品质量，同时保留传统风味。此外，研究还发现，通过建立标准化工艺流程与培训体系，可显著降低技艺传承的技术门槛，为传统工艺的普及提供支持。本研究的主要贡献在于提出了一种“传统工艺+现代技术”的双轨发展模式，既保护了传统技艺的文化内涵，又满足了当代消费者对品质与效率的追求，为中式面点行业的可持续发展提供了理论依据与实践指导。
关键词：中式面点；传统制作工艺；现代技术融合；工艺传承；创新方案
Chinese noodle dishes, as an essential component of Chinese culinary culture, embody profound historical significance and cultural value through their traditional production techniques. However, with the development of modern food industries and changes in lifestyle, these traditional skills face dual challenges of inheritance difficulties and innovation demands. This study aims to explore the protection and innovative development pathways for the traditional production techniques of Chinese noodle dishes, striving to balance cultural heritage with market needs. By integrating literature analysis, field investigations, and experimental validation, this research systematically reviews the traditional production techniques of Chinese noodle dishes and their evolutionary history while deeply analyzing the critical issues in the current transmission of these techniques. Simultaneously, modern food science and technology are incorporated to investigate the potential integration of traditional techniques with contemporary technologies, proposing an innovative solution based on digital modeling and intelligent production. The results indicate that the essence of traditional noodle-making techniques lies in the precise mastery of manual skills and material properties, and the application of modern technology can effectively enhance production efficiency and product quality while preserving traditional flavors. Additionally, it is found that establishing standardized process flows and training systems can significantly reduce technical barriers to skill inheritance, supporting the popularization of traditional techniques. The primary contribution of this study is the proposal of a dual-track development model combining "traditional techniques + modern technology," which not only safeguards the cultural connotations of traditional skills but also meets contemporary consumers' pursuit of quality and efficiency, providing theoretical foundations and practical guidance for the sustainable development of the Chinese noodle dish industry.
Keywords: Chinese Pastry; Traditional Manufacturing Process; Integration Of Modern Technology; Craft Inheritance; Innovative Solutions
目 录
一、绪论 1
（一）中式面点传统制作工艺的背景分析 1
（二）传承与创新研究的意义探讨 1
（三）当前领域研究现状综述 1
（四）本文研究方法与技术路线 2
二、中式面点传统制作工艺的历史溯源 2
（一）古代中式面点的发展脉络 2
（二）传统制作工艺的核心要素解析 3
（三）地域文化对面点工艺的影响 3
（四）历史传承中的关键技艺总结 4
（五）工艺演变与社会需求的关系 4
三、中式面点传统制作工艺的传承挑战与对策 5
（一）现代化进程中传承的主要困境 5
（二）非物质文化遗产保护的作用分析 5
（三）传统技艺传承模式的优化路径 6
（四）师徒制在当代的适用性探讨 6
（五）社会力量参与传承的可行性研究 7
四、中式面点传统制作工艺的创新实践与未来展望 7
（一）创新驱动下的工艺改良方向 7
（二）新材料与新技术的应用探索 8
（三）跨界融合对中式面点的影响 8
（四）消费者需求导向的产品设计 9
（五）未来发展趋势与潜在机遇 9
结论 10
参考文献 11
致 谢 12
