摘要
3D打印蛋糕技术已逐步从实验性探索迈向商业化应用,它不仅赋予了蛋糕前所未有的个性化定制能力,同时在营养均衡、制作精度及效益上展现出独特优势,既满足了消费者对食品个性化的强烈需求,也为烘焙行业开辟了新的效益增长点。本文深入探讨了3D打印蛋糕技术的演进历程、核心技术要素、相较于传统蛋糕的显著优势、成本构成与效益分析以及效益优化的策略,为该技术的推广应用提供参考。
3D printing cake technology has gradually from experimental exploration towards commercial application,it not only gives the cake unprecedented customization ability,at the same time on the nutrition balance,precision and efficiency show unique advantages,not only meet the strong demand for personalized food consumers,also opened up a new growth point for the baking industry.This paper deeply discusses the evolution process of 3D printing cake technology,the core technology elements,the significant advantages compared with the traditional cake,the cost composition and benefit analysis,and the strategy of benefit optimization,so as to provide reference for the promotion and application of this technology.
作者
张琳
ZHANG Lin(School of Economics,Changchun University,Changchun 130022,China)
出处
《现代食品》
2025年第1期76-79,共4页
Modern Food
关键词
3D打印技术
蛋糕烘焙
效益优化
经济学视角
3D printing technology
cake baking
benefit optimization
economic perspective
