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

目的:确定红小豆挤压膨化产品质量性状与工艺参数间关系,初步构建产品质量评价指标体系,为挤压膨化产品的开发利用、质量管理及标准制定提供依据。方法:通过回归旋转实验研究物料水分、螺杆转速和膨化温度对挤压产品质量性状(膨化率、吸水性指数、水溶性指数)的影响。采用相关性分析法研究各质量性状间的相关关系。结果:挤压工艺参数影响红小豆膨化产品质量性状的顺序为膨化温度>物料水分含量>螺杆转速,膨化温度和物料水分含量显著影响产品质量性状,螺杆转速影响不显著;挤压产品质量性状中,吸水性指数与水溶性指数呈极显著负相关。结论:红小豆挤压膨化工艺参数与产品质量性状间相关性显著,在应用中要根据所需的质量要求选择恰当的工艺参数。

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.