CAJ | 학술논문

利用糙米、大豆、玉米、花生、红薯为主要生产原料，以高粱米、小米、绿豆、黑豆、红小豆、燕麦、大枣、黑芝麻、核桃仁为辅料，经过烘炒、混合调配、挤压膨化等工艺生产出口感细腻、营养全面、冲调方便的速食营养粉产品。对各种原辅材料的烘炒条件和挤压膨化工艺进行了研究分析，结果表明：糙米、大豆、绿豆、黑豆、黑芝麻、核桃仁的最佳烘炒条件为100℃/15 min，玉米、花生、高粱米、红豆、燕麦的最佳烘炒条件为100℃/20 min，小米的最佳烘炒条件为100℃/10 min；最佳的挤压膨化工艺参数是：物料粒度60目、物料含水量17%、膨化温度160℃、螺杆转速400 r/min。
이용조미、대두、옥미、화생、홍서위주요생산원료，이고량미、소미、록두、흑두、홍소두、연맥、대조、흑지마、핵도인위보료，경과홍초、혼합조배、제압팽화등공예생산출구감세니、영양전면、충조방편적속식영양분산품。대각충원보재료적홍초조건화제압팽화공예진행료연구분석，결과표명：조미、대두、록두、흑두、흑지마、핵도인적최가홍초조건위100℃/15 min，옥미、화생、고량미、홍두、연맥적최가홍초조건위100℃/20 min，소미적최가홍초조건위100℃/10 min；최가적제압팽화공예삼수시：물료립도60목、물료함수량17%、팽화온도160℃、라간전속400 r/min。
Using Brown rice, soybean, corn, peanut, sweet potato as main raw material,using sorghum rice, millet, mung bean, black bean, red bean, oats, jujube, black sesame, walnut as adjuvant material,by baking, mixing and extrusion,producting instant nutrition powder of exquisite taste,comprehensive nutrition and convenient beverage. All kinds of raw material baked conditions and extrusion are studied and analyzed.Results indicate that the best baking condition of brown rice, soybean, mung bean, black soya bean, black sesame, walnut is 100℃/15 min, the best baking condition of corn, peanuts, red beans, oats, sorghum rice is 100 ℃/20 min,the best baking condition of millet is 100 ℃/10 min;and the optimum technological conditions of extrusion are particle size 60 mesh,moisture content 17%,extrusion temperature 160℃, and screw speed 400 r/min.