Extrusion collet을 이용한 농수산복합 분말즉석죽의 제조 및 품질특성

Abstract

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.