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題名 | 擠壓機製作米苔目之研究=Laboratory Preparation of Bitaiba by a Single Screw Extruder |
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作者 | 盧訓; 葉仲斌; Lu, Shin; Yeh, Chung-pin; |
期刊 | 食品科學 |
出版日期 | 19961000 |
卷期 | 23:5 1996.10[民85.10] |
頁次 | 頁650-661 |
分類號 | 473 |
語文 | chi |
關鍵詞 | 擠壓機; 米苔目; Bitaiba; Extruder; |
中文摘要 | 使用三段式單軸擠壓機於高水分、高溫之加工條件製作米苔目,探討其製品特性。單軸擠壓機以38%水分含量之臺農秈 19 號米穀粉為原料、三段套筒溫挫分別為 130℃、100℃及50℃(螺軸轉速 75rpm,模孔直徑3.5mmXl0)之加工條件,可以製出品質良好之米苔目。 添加0.02%之脂肪酸甘油酷能有效的改善擠壓製米苔目之性質。雖然乳化劑的添加能有效改善擠壓製米苔目的性質,但無法達到理想的回凝效果,故建議添加乳化劑之擠壓製米苔日需以冷凍儲藏。 |
英文摘要 | TNS 19 rice flour was used as sample, the optional operating conditions of single screw extrusion was set first. The physiccmical characteristics and quality of extruded Bitaiba with or without emulsifier were determined. From the resulting data we concluded that, the water content of the feeding material is kept at 38%. A single screw extruder which had three barrel sections was adopted to prepare Bitaiba at 130℃, 100℃, 50℃ respectively, the screw speed is 75 rpm, and the diameter of die is 3.5 mm. Regards as the adding emulsifier, the data showed that 0.02% glycerin fatty acid ester provided a better quality of extruded Bitaiba. However, the emulsifier could not resist the retrogradation of starch ideally at low temperature (4℃), so we suggested that the extruded Bitaiba should be stored at frozen condition for a long term storage. |
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