摘要
采用L9(34)正交试验设计,对影响黑木耳八宝粥的主要因素进行分析,筛选出适合大众口味的最佳配方:黑木耳干重25 g,绿豆50 g,红豆150 g,红糖、白糖各50 g,糖稀100 g,糯米100 g,水1500 mL,花生仁、银耳和莲子适量,其中糯米的添加量是影响黑木耳八宝粥风味的主要因素.
We analyzed the main factors influencing black fungus eight - treasure gruel by L9 (34) orthogonal design, thus screened the optimum ingredient which was appropriate for popular taste. The ingredient was dry black fungus 25 g, urad 50 g, red beans 150 g, brown sugar 50 g and white sugar 50 g,thin malt sugar 100 g, polished glutinous rice 100 g, water 1500 mL, appropriate ground - nut, tremella and lotus seeds. The additive amount of polished glutinous rice was the main factor influencing the special flavour of black fungus eight-treasure gruel.
出处
《延边大学农学学报》
2004年第3期171-174,共4页
Agricultural Science Journal of Yanbian University
关键词
黑木耳
八宝粥
配方
正交设计
<Keyword>black fungus
eight-treasure gruel
ingredient
orthogonal design