Study On Black Bean Nutrition Convenience Food Of Middle And Old Age

The soybean meal,corn and wolfberry were treated by extrusion and fluidized bed granulation to study the extrusion and puffing process parameters and the taste and rinse of granules before and after granulation to produce a kind of nutrition flush convenience food.The optimum screw speed was 35 F,the feed rate was 25 F,and the outlet temperature was 140 ?.The extruder was adjusted by the single factor and orthogonal test.With the increase of the temperature of the outlet,the speed of the screw and the speed of the feed,the degree of puffing of the product increased first and then decreased.With the increase of the material water content,the ratio of the material(soybean meal: corn)slowing shrieking.In the experiment,the urease activity and the gelatinization degree of the extruded material under different extrusion conditions were combined with the sensory evaluation test.The optimum material water content was 17.5% and the material ratio(black soybean meal: maize)was 30:70.(1)In the experiment,wolfberry fruit(1% added)was added by mixing wolfberry fruit with blended water and mixed with tissue shredder and added to cornmeal meal.The mixing method was simple and uniform.(2)The effects of black peeling on the taste,rinse and nutritional value of cashews were studied.Black bean peeling can make products taste delicate,shiny,enhance the product sensory indicators;black beans do not peeling the product can increase the chewing sense,increased nutritional content,product quality improvement,and can simplify the two-step production process: a black bean peeling process,B.After the bean curd is added.(3)In the experiment,the granulation property of the puffed granules before granulation was determined to be 60 mesh: the flowability,rehydration,stability and rheological properties of the 60-gauge flushing powder were good,and the porosity was not hardened Phenomenon,there is a moderate sense of chewing.(4)The addition of phospholipids by fluidized bed granulation in the experiment not only increased the nutritional value of the product,but also used as bridging and emulsifying dispersant to increase the gap between the granules and the rehydration in the aqueous medium,To enhance the product's rush.At the end of the experiment,the orthogonal experiment was carried out on the basis of the single factor test.The evaluation model was established by the fuzzy comprehensive evaluation principle.The optimum technological parameters of the fluidized bed were 1%,the inlet temperature was 35 ?,the drying time was 10 min,The fluidized bed spray pressure is 0.3MPa,the peristaltic pump speed(liquid to be sprayed phospholipid)is 1rpm,and the sensory evaluation score is 89.54 points under this condition.The color of the product is yellowish brown,the powder is uniform,the fragrance after raw material is puffed,the touch is convenient,the taste is unique,the viscosity is moderate,the sweet and palatable,and the chewing sensation is obvious.There is a good rehydration,the product in line with expectations,can be used as a middle-aged nutrition convenience food.