Extrusion collet을 이용한 농수산복합 분말즉석죽의 제조 및 품질특성 (Processing and Quality Characteristics of Porridge Powder of Agricultural and Fishery Complex Using Extrusion Collet)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 32권 / 3호 / 639 ~ 651페이지
· 저자명 : 이상호, 권령원, 정희범, 하기정, 성태종, 제해수, 윤호동, 김정균

초록

This study was designed to set the operating conditions of barrel temperature to 100°C, screw speed to 340 rpm and raw material input to 60 kg/h for the production of a porridge powder by using extrusion collet of agricultural and fishery complex containing cereals (rice・corn・Barley and beans) oak mushroom, shrimp and onion. The characteristics of three types of independent variables (diameter of discharge port, mixing ratio of raw material, moisture content of raw material) and four types of dependent variables (degree of puffing, moisture content, uniformity, productivity) were investigated, and also, the properties of porridge powder was examined using these conditions. The independent variable conditions of extrusion collet to be applied to porridge powder were best suited for degree of puffing, moisture content, uniformity and productivity at 9 mm discharge port diameter, 96:2.5:1:0.5 w/w/w/w% mixing ratio of raw material, and 13% moisture content of raw material, respectively. The analytical results of proximate compositions, salinity, pH and water activity in flavored porridge powder. were shown to be higher than in those of collet porridge powder because of supplementary raw materials were added to flavored porridge powder to enhance the marketability compared to the non-added collet porridge powder. From the color values and TBA values were similar respectively. The values of the total amount of amino-N, minerals and free amino acids were higher in flavored porridge powder.

영어초록

This study was designed to set the operating conditions of barrel temperature to 100°C, screw speed to 340 rpm and raw material input to 60 kg/h for the production of a porridge powder by using extrusion collet of agricultural and fishery complex containing cereals (rice・corn・Barley and beans) oak mushroom, shrimp and onion. The characteristics of three types of independent variables (diameter of discharge port, mixing ratio of raw material, moisture content of raw material) and four types of dependent variables (degree of puffing, moisture content, uniformity, productivity) were investigated, and also, the properties of porridge powder was examined using these conditions. The independent variable conditions of extrusion collet to be applied to porridge powder were best suited for degree of puffing, moisture content, uniformity and productivity at 9 mm discharge port diameter, 96:2.5:1:0.5 w/w/w/w% mixing ratio of raw material, and 13% moisture content of raw material, respectively. The analytical results of proximate compositions, salinity, pH and water activity in flavored porridge powder. were shown to be higher than in those of collet porridge powder because of supplementary raw materials were added to flavored porridge powder to enhance the marketability compared to the non-added collet porridge powder. From the color values and TBA values were similar respectively. The values of the total amount of amino-N, minerals and free amino acids were higher in flavored porridge powder.

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