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題 名 | 以高壓驟降法處理不同直鏈澱粉含量米種產品特性之探討=The Characteristics of Explosion-puffing Rice Products with Different Amylose Contents |
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作 者 | 張曙明; 張采蓮; | 書刊名 | 食品科學 |
卷 期 | 22:5 1995.10[民84.10] |
頁 次 | 頁465-478 |
分類號 | 346.217 |
關鍵詞 | 精白米; 糙米; 高壓驟降法; 理化性質; Milled rice; Brown rice; Explosion-puffing; Physicochemical properties; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗係以三種不同直錄澱粉含量的精白米及糙米作為材料,使用傳統的高壓驟降加工方式(explosion puffing俗稱爆米花機)製備產品,以探討不同品種稻米所得的膨發產品在其理化特性上的差異性。由實驗結果發現經加工後的產品均較原來的米粒膨大很多,內部呈現網狀結構,澱粉分子中的支錄澱粉發生明顯的降解,吸水指標、溶解率、膨潤力侔糊化度均會增加。然高直鏈澱粉含量稻米的產品膨發的程度遠不如低直鏈澱粉含量者及糯者,故較不宜製備爆米花。所有產品的連續黏度變化曲線與原來的生粉大不相同,而不同米種產品間亦有差異。糯米產品的冷水黏度較大,經加熱後,黏度一直下降,至至冷卻過過程中才略為上升而非觀性產品之冷水黏度不大,在加熱過程中黏度會上升而後趨於平穩,至冷卻過首中略為上升。糯米產品之X-射線繞射曲線呈現無定型,而非糯性產口則呈現E型。糙米產品性質大致與其精白米者相似,差異不大。 |
英文摘要 | Three cultivars of milled and brown rices with different amylose contents contents were treated under the traditional explosion-puffing process. In this investigation, the physico-chemical characteristics of those expanded products were studied. The explosion-puffed rices were highly expanded with a net-like inner structure and the amylopectin of the starch was degraded. Their water absorption index, water solubility, swelling power and degree of gelatinization were increased. The rice with high amylose content was not suitable for preparing the explosion-puffed product since its expansion ratio was much lower than that of the low amylose amylose conatent rice and the waxy one. The Bradender viscoamylogram of the processed rice was apparently different from that of the raw one and was also different among the varieties. The waxy products exhibited higher initial viscosity values and showed a decline in visosity during heating. The viscosity values and showed a decline in viscosity during heating. The non-waxy samples with lower initial viscosity increased in viscosity during heating and tended to be stable. The waxy product revealed an amorphous X-ray diffraction pattern while the non-waxy ones showed the E pattern. There was no significant difference between the nature of the brown and milled rice product. |
本系統中英文摘要資訊取自各篇刊載內容。