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초록

The extrusion-cooking condition on Cordyceps pruinosa was designed using twin-screw extruder. Response surface methodology(RSM) was used to investigate extrusion-cooking using a central composition design with varying die temperature(114-146°C), feed moisture(22- 38%), feed rate(4-14kg/h) and screw speed(120-280rpm). System parameters(die pressure and specific mechanical energy(SME)) and extrudate parameters(density and water solubility index (WSI)) were statically analyzed using RSM.Die pressure was significantly affected by temperature, moisture contents and feed rate. SME was affected by screw speed and feed rate. When die temperature is 130℃ and moisture content 25%, the optimum pressure is shown. SME is about 20 Wh/kg, when feed rate is 10～12 kg/min and screw speed 200～250rpm. WSI was affected by temperature and moisture contents. Density was not affected by any factor. WSI increases by 7% from about 23% to about 30%, as temperature is raised from 120℃ to 140℃.The WSI of Cordyceps pruinosa pulverized after extruding(PE) is about 26.97% higher than that of raw material and 10% higher than that of pulverized after drying(PD). The content of unsaturated fatty acid were not significantly different in PD and PE. Anti-oxidative activity of PE was 1.67-2.2 times higher than that of PD in Cordyceps pruinosa using 1-diphenyl-2-picrylhydrazyl method(DPPH).

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