食品工业科技2012，Vol.33Issue(21)：149-151,317,4.
红小豆挤压膨化产品的质量性状分析
Analysis on quality properties of red bean extruded product
摘要
Abstract
Objective: Make sure the relationship between processing parameters and the properties of product quality.To fix the correlation between processing parameters and the properties of product quality, and initially established production quality evaluation system, this could provide the basis of the further development, quality management and standard formulation of the extrusion products.Methods: Researched the affection of material moisture content, screw speed and expansion temperature on the extruded product quality properties (the expansion ratio,water absorption index, water solubility index and color)by regression rotation test. Correlation analysis to be studied the correlation between various qualitative properties. Results=The effects that the extrusion parameters played on the red bean extrusion production could be considered as expansion temperature 〉 material moisture content 〉 screw speed. Affection of expansion temperature and moisture content of materials were significantly and screw speed had no significant effect.Water absorption index and water solubility index were highly significant negative correlation.Conclusion; There was a significant correlation between red bean extrusion parameters and the properties of product quality.This suggested that suitable processing parameters should be chosen depending on the quality requirement.关键词
红小豆/挤压膨化/质量性状分析Key words
red beans/extrusion puffing/qualitative properties analysis分类
轻工纺织引用本文复制引用
任传英,姚鑫淼,高扬,洪滨,卢淑雯..红小豆挤压膨化产品的质量性状分析[J].食品工业科技,2012,33(21):149-151,317,4.基金项目
黑龙江省青年科学基金（QC2011C081）. （）
