本研究以糯米粉、小麦淀粉、粘米粉、红薯粉、葛根粉、艾叶粉为基础配方，将大豆分离蛋白粉、乳清蛋白粉、荞麦蛋白粉分别添加其中制作青团，研究其对青团品质的影响。通过单因素实验，以3种蛋白的添加量为实验因素，研究其对葛薯糯米团的感官指标、质构指标的影响。在单因素实验的基础上，进行3因素4水平的正交实验，优化青团的配方。实验结果表明三种蛋白粉对青团的黏附性值相关系数较高，其因素影响从主到次的顺序为大豆分离蛋白、乳清蛋白、荞麦蛋白，通过Minitab软件优化得出青团最优配方为：大豆分离蛋白占混合粉的6%、乳清蛋白占混合粉的5%、荞麦蛋白占混合粉的5%。此条件下的青团蛋白质含量为17.42%，通过验证得出其黏附性较低，色泽纯正。本研究结果为工业化生产提供参考数据。

In this study, glutinous rice flour, wheat starch, sticky rice flour, sweet potato powder, puerarin powder and Artemisia argyi powder were used as basic ingredients, and the effect of adding one of the three proteins (soybean protein isolate powder, whey protein powder and buckwheat protein powder) on the quality of Qingtuan was studied. In the single factor experiments, the dose of each protein was the experimental factor for examining its effect on the sensory and textural indices of glutinous Qingtuan containing puerarin and sweet potato powders. On the basis of the single factor experiments, an orthogonal experiment of 3 factors and 4 levels was carried out to optimize the formulation of the Qingtuan. The experimental results showed that the correlation coefficient of the adhesion value of the three protein powders to the Qingtuan was higher, and the influencing factors in the order from the primary to the secondary were: soy protein isolate, whey protein and buckwheat protein. The formula of Qingtuan was optimized by the Minitab software: the soybean protein isolate accounted for 6% of the mixed powder, whey protein accounted for 5% of the mixed powder, and buckwheat protein accounted for 5% of the mixed powder. The protein content of Qingtuan under such conditions was 17.42%, with the adhesion value being low, and color being pure. The results of this study provide reference data for industrial production.

江西省重点研发计划项目（20171BBF60048）