苦荞挂面质量改进研究  

A study on quality improvement of bitter buckwheat dried noodle

作　　者：郭元新[1] 金荣[1] 张钟[1] 

机构地区：[1]安徽科技学院工学院,安徽蚌埠233100

出　　处：《粮油食品科技》2008年第3期6-8,共3页Science and Technology of Cereals,Oils and Foods

基　　金：安徽省教育厅(2005KJ318zc);本校稳定人才基金(ZRC200558)资助项目

摘　　要：利用价值工程的方法对苦荞挂面质量进行了改进研究。在明确产品功能与成本的基础上,进行方案创造,并通过正交试验,对苦荞挂面的工艺及配方进行了优化。研究表明,改进后的苦荞挂面产品成本节约9.78%,且能有效满足消费者的需求,明显降低生产成本,为同类产品的质量改进提供了全新的研发模式与思路。By applying the concept and the method of Value Engineering, this paper reports a study on how to improve the quality of the bitter buckwheat dried noodle. After clarifying the function and the cost of the product, a creative plan to optimize the craft and formula of the bitter buckwheat dried noodle is made by the orthogonal experiment. The results showed that the cost of the improved craft decrease 9.78 %, and it can also meet consumer＇s need effectively, reduce the production cost obviously. This study provides a brand-new development pattern and clew for the quality improvement of the similar products.

关 键 词：价值工程 苦荞挂面 质量改进 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]