【摘要】 采用单因素试验和响应面优化试验对复合苦荞面条配方进行优化，以感官评价为指标。研究荞麦粉、谷朊粉、猪血粉、黄原胶和水添加量对复合苦荞面感官评分的影响，并测定其血糖生成指数值（Glycemic index,GI）。结果表明，以1 kg高筋小麦粉为基准，黄原胶、水、猪血粉、谷朊粉、荞麦粉添加量分别为1%,38%,7.5%,5%,30%时，复合苦荞面条感官品质最佳，血糖生成指数GI值为45.4±3.8。在此条件下研制的复合苦荞面条感官风味俱佳、营养价值丰富，属于低GI食物，可为低糖食品需求者选择食物提供参考。更多还原

【Abstract】 The formula of compound Tartary buckwheat noodle was optimized by single factor and response surface optimization test, with sensory evaluation as the indicator. To study the effects of buckwheat flour, gluten, pig blood powder, xanthan gum and water on the sensory score of compounds tartary buckwheat noodles,and the glycemic index(GI) was measured.The results showed, on the basis of 1 kg of high-gluten wheat flour, the sensory quality of compound Tartary buckwheat noodles was the best, when the addition amount of xanthan gum, water, swine blood meal, wheat gluten meal and buckwheat meal were 1%,38%,7.5%,5% and 30%,respectively. The GI of compound Tartary buckwheat noodles was 45.4±3.8. Under these conditions,compound Tartary buckwheat noodles were developed with excellent sensory flavor,rich nutritional value and low GI food,which could provide a reference for food choices for low-sugar food needs.更多还原