酒店业的糖业

M. Samilyk, M. Paska
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引用次数: 0

摘要

本研究旨在揭示糖在酒店业中的作用。本研究的目的是分析食糖在餐饮技术中的使用范围,并为其扩展和应用提出建议,创建一个以食糖为基础的美食品牌。该研究的对象是野生植物的果实:viburnum opulus (viburnum opulus)、沙棘(Hippophae rhamnoides L.)、接骨木(Sambucus nigra)、山灰(Sorbus aucuparia)和强化糖。提出利用渗透脱水法加工野果的衍生物(糖液)来富集糖。在手工业中使用这种技术是有利的。对文献资料进行了分析审查,在此基础上制定了餐馆技术中各种类型糖的使用方向。已经确定的是,进口糖的高成本导致使用它们的产品的成本增加。创建美食品牌的方法基础是通过规划“美食旅游”的发展,不仅作为旅游景点,而且作为实施公共外交战略的工具,改进乌克兰在国际舞台上的文化品牌。美食品牌“贵族糖”是在当地原料的基础上发展起来的。在许多食品和饮料的生产中使用强化糖的方向已经得到了发展,这可以归因于美食的创新。所呈现的产品是独一无二的,在酒店业没有类似的产品
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sugar in the hospitality industry
This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry
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