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頁籤選單縮合
題名 | 胚芽米品質之研究(2):貯存溫度對胚芽米品質之影響 |
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作者 | 洪梅珠; 宋勳; | 書刊名 | 臺中區農業改良場研究彙報 |
卷期 | 22 1989.03[民78.03] |
頁次 | 頁39-48 |
分類號 | 434.111 |
關鍵詞 | 品質; 胚芽米; 貯存; 溫度; |
語文 | 中文(Chinese) |
中文摘要 | 利用台中189號及高雄142號碾製成之胚芽米,貯存於不同溫度處理, 探討胚芽米在貯存期間品質之變異,以供為胚芽米貯放之參考。結果發現胚芽米 之pH值隨貯存期之延長而降低,脂肪酸度則相對地增加,其降低或增加之程度 以低溫貯存者最小,室溫貯存者次之,高溫貯存者最大。由米飯質地分析儀測定 胚芽米飯的硬度及凝集性,發現隨貯存期之延長而增加,但粘性、附著性及均衡 性則隨貯存時間之延長而降低。米飯物理性變劣的速度,以高溫貯存者最快,低 溫貯存者最慢。台灣夏季氣溫常有出現30℃以上之高溫現象,故消費者應以購 置小包裝胚芽米為宜,並儘量於短期內(1個月)食用,未能一次用完者,以置於 冰箱中,較能確保胚芽米之新鮮度。 |
英文摘要 | Two varieties of rice, Taichung 189 and Kaohsiung 142, were processed into embryoed rice, then were stored at different temperatures. The stored embryoed rice were sampled to study the effect of storage temperature on the grain qualities. The results showed that pH value of embryoed rice decreased in parallel with the length of storage time. The samllest value of pH value was found when the embryoed rice was stored at low temperature of 5℃ to 10℃. The opposite was true when they were stored at high temperature of 35℃ to 38℃. However, the fat acidity of embryoed rice increased in parallel with the length of storage period. Those stored at low temperature had the lower fat acidity than stored at high temperature. Texturometer was used to measure the physical properties of cooked embryoed rice. The results indicated that hardness and cohesiveness increased during storage, but viscousness, adhesiveness and balance decreased during storage. Those stored at low temperature showed the better physical properties than stored at high temperature after the similar length of storage. The summer's temperature in Taiwan was usually over 30℃. So if the consumers want to byt embryoed rice, they should buy the small packed form and the eat out within one month. If can't use it out at one time, it should be kept in refrigerator. |
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