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1、講究與探討Vo1．33，．No．21，2012紅小豆擠壓膨化產(chǎn)品的質(zhì)量性狀分析任傳英，姚鑫淼，高揚(yáng)，洪濱，盧淑雯(黑龍江省農(nóng)業(yè)科學(xué)院食品加工研究所，黑龍江哈爾濱150086)摘要：目的：確定紅小豆擠壓膨化產(chǎn)品質(zhì)量性狀與工藝參數(shù)間關(guān)系，初步構(gòu)建產(chǎn)品質(zhì)量評(píng)價(jià)指標(biāo)體系，為擠壓膨化產(chǎn)品的開發(fā)利用、質(zhì)量管理及標(biāo)準(zhǔn)制定提供依據(jù)。方法：通過回歸旋轉(zhuǎn)實(shí)驗(yàn)研究物料水分、螺桿轉(zhuǎn)速和膨化溫度對(duì)擠壓產(chǎn)品質(zhì)量性狀(膨化率、吸水性指數(shù)、水溶性指數(shù))的影響。采用相關(guān)性分析法研究各質(zhì)量性狀間的相關(guān)關(guān)系。結(jié)果：擠壓工藝參數(shù)影響紅小豆膨化產(chǎn)品質(zhì)量性狀的順序?yàn)榕蚧瘻囟?物料水分含量>螺桿轉(zhuǎn)速，膨化溫度和物料水分含量顯著
2、影響產(chǎn)品質(zhì)量性狀，螺桿轉(zhuǎn)速影響不顯著；擠壓產(chǎn)品質(zhì)量性狀中，吸水性指數(shù)與水溶性指數(shù)呈極顯著負(fù)相關(guān)。結(jié)論：紅小豆擠壓膨化工藝參數(shù)與產(chǎn)品質(zhì)量性狀間相關(guān)性顯著，在應(yīng)用中要根據(jù)所需的質(zhì)量要求選擇恰當(dāng)?shù)墓に噮?shù)。關(guān)鍵詞：紅小豆，擠壓膨化，質(zhì)量性狀分析AnalysisonqualitypropertiesofredbeanextrudedproductRENChuan-ying，YAOXin-miao，GAOYang，HONGBin，LUShu-wen(FoodProcessingInstituteHeilongjiangAcademyofAgricuhuralSciences，Harbin15
3、0086，China)Abstract：Objective：Makesuretherelationshipbetweenprocessingparametersandthepropertiesofproductquality．Tofixthecorrelationbetweenprocessingparametersandthepropertiesofproductquality，andinitiallyestablishedproductionqualityevaluationsystem，thiscouldprovidethebasisofthefurtherdevelopme
4、nt，qualitymanagementandstandardfOrmulationoftheextrusionproducts．Methods：Researchedtheaffectionofmaterialmoisturecontent，screwspeedandexpansiontemperatureontheextrudedproductqualityproperties(theexpansionratio，waterabsorptionindex，watersolubilityindexandcolor)byregressionrotationtest．Correlati
5、onanalysistobestudiedthecorrelationbetweenvariousqualitativeproperties．Results：Theeffectsthattheextrusionparametersplayedontheredbeanextrusionproductioncouldbeconsideredasexpansiontemperature>materialmoisturecontent>screwspeed．Affectionofexpansiontemperatureandmoisturecontentofmaterialsweresig
6、nificantlyandscrewspeedhadnosignificanteffect．Waterabsorptionindexandwatersolubilityindexwerehighlysignificantnegativecorrelation．Conclusion：Therewasasignificantcorrelationbetweenredbeanextrusionparametersandthepropertiesofproductquality．Thissuggestedthatsuitableprocessingparametersshouldbecho
7、sendependingonthequalityrequirement．Keywords：redbeans；extrusionpuffing；qualitativepropertiesanalysis中圖分類號(hào)：TS214．9文獻(xiàn)標(biāo)識(shí)碼：A文章編號(hào)：1002—0306(2012)21—0149—04我國是紅小豆主要生產(chǎn)和出口國，年總產(chǎn)量約研究較多，而對(duì)紅小豆的擠壓膨化技術(shù)研究較30~40萬t，每年出口5～8萬t。紅小豆中含有多種生少。擠壓產(chǎn)品質(zhì)量性狀主要包括膨化率、吸
