荞麦汤圆工艺及品质的研究  

Study on the Technology and Quality of Buckwheat Glutinous Rice Ball

作　　者：刘会阁 焦婷婷 时文芳 LIU Huige;JIAO Tingting;SHI Wenfang(Luohe Vocational College of Food,462300 Luohe Henan,China)

机构地区：[1]漯河食品职业学院,河南漯河462300

出　　处：《粮食加工》2024年第4期42-46,共5页Grain Processing

摘　　要：以荞麦粉、糯米粉为原料,研究休闲荞麦汤圆的制作工艺。通过单因素和正交优化试验得出:以糯米粉为主要原料的休闲食品荞麦汤圆的最佳配方为荞麦粉添加量30%,水添加量66%,白砂糖添加量35%(以混合粉计)。采用上述配方制出的荞麦汤圆表皮光滑,形态完整,口感香甜,有典型的糯米香气。与纯糯米汤圆相比,荞麦汤圆蛋白质含量提高了2.48%。In this paper,buckwheat flour and glutinous rice flour were used as raw materials to study the processing technology of leisure buckwheat glutinous rice ball.Through single factor and orthogonal optimization experiments,the best formula of buckwheat glutinous rice ball,a snack food with glutinous rice flour as the main raw material,is 30%buckwheat flour,66%water and 35%sugar(calculated by mixed flour).The buckwheat glutinous rice ball made with the above formula has smooth skin,complete shape,sweet taste and typical aroma of glutinous rice.Compared with pure glutinous rice glutinous rice ball,the protein content of buckwheat rice dumpling increased 2.48%.

关 键 词：糯米粉 荞麦粉 休闲食品 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]