한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권5호
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- Pages.596-602
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- 1994
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- 0367-6293(pISSN)
초미세분쇄/공기분급을 이용한 마의 점질물 분리
Mucilage Separation of Korean Yam Using Microparticulation/Air Classification Process
-
Lee, Boo-Yong
(Korea Food Research Institute) ;
-
Park, Dong-June
(Korea Food Research Institute) ;
-
Ku, Kyung-Hyung
(Korea Food Research Institute) ;
-
Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Mok, Chul-Kyoon (Korea Food Research Institute)
- 발행 : 1994.10.01
초록
국내에서 재배량 및 생산량이 가장 많은 장마로부터 마의 점질물을 농축시키기 위한 건조조건, 초미세분쇄 조건 및 공기분급조건을 조사하였다. 마의 건조는 동결 건조방법이 마 고유의 색 및 점실물을 보존시킬 수 있는 가장 좋은 방법이었으며, 열풍건조시
To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to