頁籤選單縮合
題 名 | 冷藏與微波復熱對碗粿品質之影響 |
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作 者 | 鄭美娟; 吳宗沛; | 書刊名 | 食品科學 |
卷 期 | 21:4 1994.08[民83.08] |
頁 次 | 頁304-311 |
分類號 | 463.7 |
關鍵詞 | 米穀粉; 碗粿; 微波; 冷藏; 復熱; Rice flour; Rice curd; Microwave; Refrigeration; Refreshing; |
語 文 | 中文(Chinese) |
中文摘要 | 澱粉質加工食品使用微波加熱時,水分容易揮發,致使容易硬化及發生表面龜裂,因而降低產品之接受性。本研究之目的在探討碗粿經過冷藏及微波復熱過程中品質的變化,有助於尋求適當的品質改善方法。 將米穀粉加其乾重之3.6倍水調配成米穀粉糊,經過蒸煮40min成為碗粿後,冷藏,測質地硬度。結果發現,碗粿的水分分佈不會隨著冷藏時間而變,但是微波加熱時間越久,水分損失越多。碗粿經微波(650W)復熱1.5~2.0min後,中央部位的水分含量比較低約2%,上下兩層硬度差值約35g,與新鮮者的差值無顯著性差異,顯示冷藏後微波復熱不會影響碗粿的質地不均勻,但是碗粿經冷藏及復熱後的硬度比新鮮者高。冷藏時間不同時,微波復熱碗粿的硬度和均勻性都無顯著性差異。 |
英文摘要 | When processed starchy foods are heated with microwave energy, their moisture is easily lost, resulting in increases of hardness and surface cracking. Thus, the acceptability of the products is decreased. The aim of present study was to investigate the changes in qualities of rice curd after refrigeration and microwave-refreshing. It would be helpful in the improvements of the qualities of rice curd. Rice flour was mixed with 3.6 times by weight (dry basis) of water to prepare rice batter, which was then steamed for 40 min to have rice curd made. After refrigeration for 2-8 days, rice curd was refreshed by applying microwave energy. Thereafter, rice curd was divided into four regions, and the moisture content of each region was measured. Rice curd was also divided into two layers-upper layer and lower layer, and the hardness of each layer was measured with a Rheometer. The results revealed that the moisture content distribution in rice curd was not changed as the refrigeration time was prolonged. However, the water loss of rice curd increased as the microwave-refreshing time was prolonged. After microwave-refreshing for 1.5-2.0 min at 650 W, the moisture content of the center region of rice curd was lower than those of other regions by about 2%, and the difference of hardness between upper and lower layers was about 35 g, which was not significantly different from that of fresh rice curd. It illustrated that refrigeration and microwave-refreshing did not affect the homogeneity of hardness of rice curd. However, the hardness of refrigerated and refreshed rice curd was higher than than of fresh rice curd. During the period of refrigeration, there was no significant difference in hardness and hardness homogeneity of refreshed rice curd. |
本系統中英文摘要資訊取自各篇刊載內容。