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頁籤選單縮合
題 名 | 米種特性及加工條件對米乾膨發率之影響=Effects of the Characteristics of Rice and the Processing Conditions on the Expansion Ratio of Dry Cooked Rice |
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作 者 | 黃瑞美; 周銘斌; 呂政義; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁383-393 |
分類號 | 473 |
關鍵詞 | 膨發; 加工條件; 米種特性; 米乾; Expansion; Processing conditions; Characteristics of the rice varieties; Dry cooked rice; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要探討米種特性及加工條件對米乾製備及膨發品質之影響。選用臺農秈19號(TNuS19)、臺農67號(TNu67)及臺中秈糯1號(TCSW)精白米,清洗後添加0.5%(w/w)SSL,以瓦欺炊飯器烹煮,經熱風乾燥製成米乾,再經油炸膨發,並以膨發率為指標進行變異數分析,並藉Duncan's multiple range test作平均值比較,尋求較佳加工條件。結果顯示,米乾含水量控制在13±1%膨發較大,且水-米比例、乾燥及油炸溫度皆為米乾膨發之關鍵因子。秈、?及糯米之水-米比率(濕重)分別為2、1.6及1.4;乾燥溫度是以50、50及40°C;而油炸溫度則以230、210及210°C時膨發均較佳,此外,米乾膨發率與直鏈澱粉含量呈負相關;與蛋白質含量則無關。 |
英文摘要 | The influence of the characteristics of rice and of processing conditions on the expansion ratio of dry cooked rice was investigated. Tainung Sen 19 (TNuS19), Tainung 67 (TNu67) and Taichung Sen Waxy 1 (TCSW1) polished rice was used as sample. Each rice sample was washed and cooked in a gas cooker with 0.5 SSL added, followed by drying with hot steam. The dry cooked rice was puffed in an oil bath. The effects of the processing conditions on the expansion ration of the puffed dry cooked rice were evaluated by ANOA and Duncan's Multiple Range Test. The results showed tha expansion was greater when the moisture content of the dry cooked rice was 13±1%. The water-rice ratio and drying and frying temperatures were the main influencing factors; however, soaking and holding time after cooking were not significant. The expansion rations of indica, japonica and waxy crispy rice were higher when the water-rice ratios (wet basis) were 2, 1.6 and 1.4; when the drying temperatures were 50, 50 and 40°C; and when the frying temperatures were 230, 210 and 210°C, respectively. Furthermore, the expansion ratio of dry cooked rice was negatively correlated with the amylase content, but it had no significant relationship with protein content. |
本系統中英文摘要資訊取自各篇刊載內容。