苦荞麦具有丰富的营养价值和保健功能。
Buckwheat have abundant nutritional value and powerful health care function.
对苦荞麦壳色素提取条件及性质进行了系统研究。
The extraction conditions and properties of pigment from Tartary buckwheat shell were studied in detail.
实验还确定了苦荞麦原麦片和营养麦片的最佳配方。
The best formulation of the raw cereal flakes and nutrient cereal flakes were made sure from the experiment.
种植优良品种和合理施肥可提高苦荞麦的水肥利用效率。
Fertilizer and water use efficiency of Tartary buckwheat can be improved by planting the suitable variety and applying fertilizers rationally.
试验结果表明：苦荞麦麸皮总黄酮的含量为6.01%；
Results show that the(content) of total flavonoids is 6.01%.
苦荞麦是非常好的药食同源的植物，目前研究多集中在食物方面。
Tartary buckuheat is an excellent plant resource that has the concomitant function of both medicine and foodstuff. The current studies of tartary buckuheat numerously focus on foodstuff.
苦荞麦蛋白质氨基酸组成平衡，生物价高，并且具有独特的生理功能。
Tartary buckwheat protein consists of well-balanced amino acid with higher biological value, and it has some special physiological properties.
通过一系列单因素试验和正交试验确定了苦荞麦饼干的优化工艺参数。
The optimum processing technology parameter was obtained through one factor and orthogonal test.
因此，对苦荞麦品种资源的保护无论在高海拔地区或低海拔地区皆需进行。
Therefore, the Fagopyrum tataricum resources growing either in high elevation area or in low elevation area should all be put under protection.
本发明涉及一种以苦荞麦为主要原料、具有医疗作用的苦荞挂面及制备方法。
The invention is concerned with a kind of buckwheat fine dried noodles with medical treatment and its produce method.
苦荞麦主要过敏蛋白N端基因的获得为该蛋白的重组表达及其生物学活性等研究建立了前期基础。
The obtain- ment of the N-terminal gene of major allergenic protein in tartary buckwheat should lay an important foundation for further study of the tartary buckwheat allergen.
结果这些指标参数及信息量值都能较好的反映不同检测条件下苦荞麦化学特征指纹图谱的分离质量。
RESULT Those parameters and information values reflected the isolation quality of the chemical characteristic fingerprint of Fagopyrum tatarium Gaertn.
通过对苦荞芝麻羹的感官评价，说明模糊数学综合评价方法是苦荞麦食品研究中进行感官评价的较好方法。
Tartarian Buckwheat sesame soup was assessed by Fuzzy Mathematical Comprehensive Evaluation which is a good method of assessing Tartarian Buckwheat food.
采用高效微生物发酵技术，分别以蔬菜、苦荞麦为原料研制出新的豆腐凝固剂蔬菜汁凝固剂和苦荞汁凝固剂。
A new type of tofu coagulator (vegetable juice and buck wheat coagulator) was researched and produced respective with vegetable and buck wheat applying high effectively fermented technology.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
降血糖面包是以面包专用粉、南瓜粉、苦荞麦粉、木糖醇为原料，加入即发活性干酵母，经过一次发酵法精制而成的。
Using specialized bread powder, powder of pumpkin, bitter buckwheat powder, xylitol as raw materials, functional bread was made by one time fermentation with dry active yeasts promptly.
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