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고구마의 사료화에 관한 연구 1 . 고구마 사료의 시제
조재선,변유량,권태완 ( Jae Sun Jo,Yoo Ryang Pyun,Tai Wan Kwon ) 한국축산학회 1976 한국축산학회지 Vol.18 No.3
The present study was conducted to produce feedstuffs in a small scale utilizing whole sweet potatoes including their leaves and vines. Sweet potatoes were ground, while the leaves and vines were air-dried to reduce the water content to 7.8% and chopped into small pieces. Then 11 parts of the former were mixed with 1 part of the latter by weight and pressed at 5,000 psi for 5 minutes. The pressed cake was further dried for 15 minutes at 80℃ in an oven, or sun-dried for 7 hours ai 18-21℃ and RH 76-83% on the concrete floor. Finally, the dried matter was ground into fine flour which can be readily used in formulated feeds. The final product contained 13% of moisture, 6% of protein, 2% of fat, 63% of nitrogen free extract, 10% of fiber and 6% of ash. Since more than half of the moisture of raw material was removed by pressing, the drying process was remarkably facilitated. However, there was some loss of nutrients in the resulted juice, during processing. The juice contained 10% of solids, 22% of protein, 17% of fat and 14% of nitrogen free extracts of the original cakes. It is desirable to develop a process by which nutrients in juice can be recovered in order to make this product more economical.
고사리(Pteridium aquilinum)뿌리 전분의 이화학적 특성에 관한 연구 : 제2보 : 전분의 물리적 특성 Ⅱ. Physical Properties
曺哉銑,金成坤,李啓瑚,權泰完 경희대학교 부설 식량자원개발연구소 1981 硏究論文集 Vol.2 No.-
고사리뿌리 전분의 이화학적인 특성연구의 일환으로 실시된 물리적 특성시험 결과는 다음과 같다. 전분입자의 미구조의 결합력을 보기 위한 흡수도, 팽운력, 용해도 시험결과 감자전분이나 타피오카전분보다 강한 결합을 하고 있으며 곡류전분보다는 약하며 팽윤력이 single-stage pattern을 이루고 있었다. 가열에 의한 전분입자의 복굴절성 상실, α-아밀라아제에 의한 소화성 및 X-선 회절둥으로 전분의 호화과정을 살펴본 결과 55-60℃에서 호화가 시작되고 60~70℃에서는 95%이상 호화되었다. 또한 3~6%전분용액의 가열에 따른 점도변화를 amyl-ograph를 사용하여 실험한 결과 pasting temperature 62~68℃, 최고점도 80~840BU, 50℃로 냉각후의 점도는 110~555BU였다. 따라서 다른 전분에 비해서 점도가 낮으나 setback이 현저히 느렸다. 수분함량 50%의 전분겔의 경도는 팥 전분보다는 약하고 감자나 밀전분에 비해서는 현저히 높았다. 전분겔의 저장중 노화속도는 밀 전분보다는 느리고 파지오카 전분보다는 빨랐다. 고사리뿌리 전분은 팥 전분겔특성에 큰 변화를 주지않지만 노화를 억제하였고 밀 전분겔에 첨가시에는 겔의 경도가 저하되어 부드러워지는 경향을 보였다. The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was 55∼60℃ and over 95% of starch were gelatinized at the temperature between 60 and 70℃. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of 62∼68℃, peak height of 80∼840 Brabender unit (BU) and peak after cooling to 50℃ of 110∼555 BU. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than potato and tapioca starches, respectively.