CAJ | 학술논문

以黑豆为主料,红豆、玉米、糙米、糯米为辅料,应用线性规划设计配方,按所得配方:黑豆35%,红豆15%,玉米32%,糯米10%,糙米8%进行单因素试验,探讨机筒温度、水含量和螺杆转速等工艺条件对产品堆积密度、水含量、产品直径、色差、糊化度、吸水性指数和水溶性指数等主要品质指标的影响. 以糊化度和感官评分为指标进行正交试验,获得最佳工艺条件为:物料水含量20g/100g,机筒温度155℃,螺杆转速30Hz.
이흑두위주료,홍두、옥미、조미、나미위보료,응용선성규화설계배방,안소득배방:흑두35%,홍두15%,옥미32%,나미10%,조미8%진행단인소시험,탐토궤통온도、수함량화라간전속등공예조건대산품퇴적밀도、수함량、산품직경、색차、호화도、흡수성지수화수용성지수등주요품질지표적영향. 이호화도화감관평분위지표진행정교시험,획득최가공예조건위:물료수함량20g/100g,궤통온도155℃,라간전속30Hz.
With black beans as the main material and red beans, corn, brown rice and glutinous rice as auxil-iary materials, a formula was designed by linear programming: black beans 35%, red beans 15%, corn 32%, glutinous rice 10%and brown rice 8%.Carrying out single factor experiment on the formula, the au-thor investigated into the effect of twin-screw extrusion conditions, barrel temperature, moisture content and screw speed on main quality indexes of the product, bulk density, moisture content, expanded diameter, color value, gelatinization, water absorption index and water solubility index.Taking gelatinization value and senso-ry evaluation as the indicators, further optimization of technology was implemented with the orthogonal test to gain the best product.The optimal conditions were: moisture content 20g/100g, extruder barrel temperature 155℃, and screw speed 30Hz.