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題 名 | 不同浸漬條件與脫水方式對濕磨米穀粉之理化特性之影響 |
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作 者 | 盧訓; 林靜淑; 林子清; | 書刊名 | 食品科學 |
卷 期 | 22:4 1995.08[民84.08] |
頁 次 | 頁426-437 |
分類號 | 473.12 |
關鍵詞 | 浸漬; 離心脫水; 壓榨脫水; 濕磨米穀粉; 理化特性; Soaking; Centrifigation dehydration; Pression dehydration; Wet-milled rice flour; Physicochemical characteristics; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係以臺中糯 70 號為原料,以不同溫度時間浸漬,再經脫水處理後,將所得之濕磨米穀粉做理化特性之採討。 由結果顯示,不同浸漬溫度 (24℃或40℃)與浸漬時間 (2、4、6或8小時),對於還原糖量與粘度值變化之差異不大,但脫水方式不同,卻有差異性存在。以傳統方式匯榨脫水者,會有較高之還原糖量及回升粘度。在凝膠延展度、溶解度、膨潤力及澱粉?活性之結果得知,在24℃溫度下壓榨脫水較其它條件處理者有較明顯之不同。綜合言之,浸漬時間與溫度所造成理化性質之差異,並沒有以脫水方式者來得嚴重。以24℃之壓榨方式脫水所得之米穀粉其加工品質較差。 |
英文摘要 | A TCW 70 rice sample was soaked at 24~40℃ for 2, 4, 6 and 8 hours, respectively, followed by dehydration treatment and its physicochemical characteristics were studied. The results showed that the soaking temperature & time reduced only slightly the sugar content & viscosities, but they showed some difference using centrifugation & pression dehydration, and a traditional pression dehydration method caused greater reduction in the sugar content & set-back vtscosity. Gel consistency, solubility, swelling power as well as enzyme activity at 24℃ soaking pression dehydration treatment had a significantly different results compared to those treated with other soaking & dehydration conditions. We concluded that 24℃ soaking and pression dehydration presented unqualified flour with regard to its processing quality for rice product. |
本系統中英文摘要資訊取自各篇刊載內容。