Study On A Kind Of Sweet Potato And Soybean Meal Nutrition Puffed Food Quality And The Correlation Of Its Quality And Structure Characteristics

Sweet potato and the soybean meal resources are rich in our country. Soybean meal is the by-product of oil processing industry and its protein contents are over48%. Currently, Sweet potato and soybean meal are mainly used as feed. Only a small portion is used in food product processing.Therefore, research on the new processing approach of sweet potato and soybean meal is of great significance. In this study, applying single-screw extruder for soybean meal, sweet potato powder, wheat flour as the main raw material for extrusion,the main raw material of the products,salt,water,content is optimized,according to the extrusion effect and sensory evaluation,determine extrusion formula, antioxidant effect of combined antioxidants puffed product,sensory index and structure features of relevance. The results are as follows:1. By means of single factor experiment, orthogonal experiment, that confirmed the best formula of sweet potato and soybean meal nutrition puffed food is:water content, soybean meal content, sweet potato powder, salt content,wheat flour content of18%,6%,18%,6%,52%respectively..2. The results of composite antioxidants screening showed that adding50mg/kg Tertiary butyl hydroquinone+25mg/kg Citric acid+50mg/kgTea polyphenols+50mg/kg Licorice roots northwest origin as the best distribution of antioxidant group, which can make Sweet potato and soybean meal nutrition puffed food at20℃under the condition of expected storage time increased from77d (existing product storage period) to156d, to extend the shelf life of Sweet potato and soybean meal nutrition puffed food to provide important reference.3. By Sweet potato and soybean meal nutrition puffed food sensory index and structure characteristics of the correlation research, using the quality and structure determination of elastic (x1), cohesion (X2), viscous (X3), chewiness (X4), resilience (X5), hardness (x6), sweet potato and soybean meal nutrition puffed food quality and structure characteristics of index and food sensory evaluation index (y1), organization and form (y2), sensory chewiness (y3), flavor (y4), colour and lustre (y6), comprehensive score (y6) and prediction model is established for:yi=21.946+0.018x1+0.366x3+0.302x4-0.188x6(R2=0.851).Sensory evaluation and quality and structure determination has certain relevance, especially the quality and structure determination of elasticity and sensory evaluation of taste (r=0.886, p <0.01), the comprehensive score (r=0.779, p<0.01) reached a very significant positive correlation between; Quality and structure determination of chewing and the taste of sensory evaluation (r=0.862, p<0.01), the comprehensive score (r=0.679, p<0.05) reached a very significant positive correlation between or significant correlation; Quality and structure determination of cohesion and organoleptic evaluation organization and form (r=0.905, p<0.01) between reached extremely significant correlation; Quality and structure determination of resilience and organoleptic evaluation organization and form (r=0.649, p<0.05) reached a significant positive correlation between; Quality and structure determination of hardness and sensory evaluation of taste (r=0.754, p<0.01) reached a very significant positive correlation between; Quality and structure determination of viscosity and sensory evaluation of taste (r=0.825, p<0.01) between reached the extremely significant positive correlation. Quality and structure determination of elasticity, cohesion, viscous, chewiness, resilience, hardness and sensory evaluation of flavour, colour and lustre that there is no significant correlation (p>0.01).Sensory evaluation of taste prediction model shows, sweet potato meal puffed food quality, and the elastic constitutive property index, hardness, chewiness is one of the important indicators, the objective evaluation of product quality, which is of great significance for quantitative sensory.