冬瓜苦荞碗团的研制  

Development of Wantuan of White Gourd and Buckwheat

作　　者：王向东[1] 张燕[1] 

机构地区：[1]山西师范大学食品科学与工程系,山西临汾041004

出　　处：《食品科学》2007年第9期657-660,共4页Food Science

摘　　要：本实验以苦荞粉、冬瓜、蛋清、焦山天然泉水为主要原料,通过适宜的工艺,制成绿色保健食品——"冬瓜苦荞碗团"。采用L9(34)正交设计进行最佳工艺选择,结果表明,各因素对产品质量的影响顺序为:焦山天然泉水用量>苦荞粉用量>蛋清用量>冬瓜用量,最佳配方为A1B3C1D2,即苦荞粉100%、蛋清11%、冬瓜44%、焦山天然泉水172%。In this paper, bitter buckwheat flour, white gourd, egg white and Jiaoshan natural spring were taken as the main raw material and through the appropriate process, green health food -- Wantuan of white gourd and buckwheat was made. L9 （3^4） orthogonal design was taken for optimum formula choice.The results indicated that the order of the factors affecting on the quality of products： Jiaoshan natural spring amount 〉 buckwheat flour amount 〉 egg white amount 〉 white gourd amount. The best formula is A1B3C1D2, that is buckwheat flour 100%, egg white 11%, white gourd 44% and Jiaoshan natural spring 172%.

关 键 词：苦荞 冬瓜 蛋清 焦山天然泉水 

分 类 号：S517[农业科学—作物学]