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題 名 | 玄米皮熱安定化技術平臺與應用實例探討=Rice Bran Heat Stabilization Platform and Its Applications |
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作 者 | 高艾玲; 陳瑞惠; 蔡承佳; | 書刊名 | 石油季刊 |
卷 期 | 55:3 2019.09[民108.09] |
頁 次 | 頁93-107 |
分類號 | 473.1 |
關鍵詞 | 玄米皮; 米糠; 安定化; 酸價; 玄米皮烘焙產品; Rice bran; Stabilization; Acid value; Rice bran bakery products; |
語 文 | 中文(Chinese) |
中文摘要 | 玄米皮(米糠)為稻穀碾製生產糙米與精白米後之副產物,雖然只佔稻米總重的5~10%,卻含有64%的稻米重要營養成分,惟缺乏有效率之高價利用技術,與國內1979年米糠油中毒事件影響,導致在台灣難以推廣。玄米皮於碾製過程中,酸價以每小時0.5~2%的速度遞增,數小時後就呈現酸敗的氣味,因而限制其在食品方面應用。本研究建立玄米皮熱安定化技術平台,利用酸價與水份快速檢測方法,發現新鮮玄米皮進料酸價在7.0mgKOH/g以下。經每批次10公斤玄米皮進料測試,最佳安定化條件為表面溫度達125~130℃,加熱處理20分鐘以上,水份含量達3%以下即完成玄米皮安定化處理。45℃加速儲放試驗結果顯示,安定化玄米皮可在室溫儲放一年,酸價不超過10.0mgKOH/g。本研究產物安定化玄米皮帶有香氣與甘甜口感,極適合應用於食品類產品,進一步將其添加於烘焙食品,包含餅乾與鳳梨酥等產品。 |
英文摘要 | Rice bran is a by-product from rice milling process that produces edible brown or white rice. Although this by-product only corresponds to 5 - 10% of the total rice weight, it contains 64% the nutrients of rice. Due to lack of efficient and economically viable utilization technology and the rice bran oil poisoning accident in 1979, rice bran cannot be widely accepted as human consumption in Taiwan. During rice milling process, the acid value of rice bran increases at a rate of 0.5 to 2% per hour. Rice bran exhibits a rancid odor after a few hours, limiting its application in food industries. In this study, the rice bran heat stabilization platform was established. The acid value and water content of rice bran were analyzed to evaluate the quality of rice bran. The acid value of fresh rice bran was not over 7.0 mgKOH/g. Through several examination by using 10 kg of rice bran per batch, it was found the optimal heat stabilization condition was to heat rice bran for more than 20 minutes by a rotational oven after the surface temperature of rice bran reaching 125-130°C. When the water content was reduced to 3% or less, the stabilization of rice bran was completed. The accelerated shelf life study at 45°C showed that the stabilized rice bran could be stored at room temperature for one year, and the acid value of stabilized rice bran would be kept less than 10.0 mgKOH/g. The stabilized rice bran had pleasant aroma and sweet taste that was suitable for adding in food. Then we successfully made bakery products, including cookies and pineapple cakes, with stabilized rice bran. |
本系統中英文摘要資訊取自各篇刊載內容。