頁籤選單縮合
題名 | 以擠壓機製作米麩之研究 |
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作者 | 須文宏; | 書刊名 | 技術學刊 |
卷期 | 10:3 1995.09[民84.09] |
頁次 | 頁367-372 |
分類號 | 473.12 |
關鍵詞 | 糙米; 米麩; 擠壓蒸煮; 膨發槍; 冷漿黏度; 假密度; 還原醣; Brown rice; Mifu; Extrusion cooking; Puffing gun; Cold paste viscosity; Bulk density; Reducing sugar; |
語文 | 中文(Chinese) |
中文摘要 | 本研究選擇台農67號米為原料,製取糙米在低水分下進行擠壓蒸煮操作,將膨發製品磨粉,與傳統膨發槍所製米麩的理化性質作比較,並探討不同進料粉粒大小對擠壓產品性狀之影響。實驗結果顯示,不同顆粒大小的米粉進料,在相同的擠壓操作下,其產品之色澤、假密度、和糊化度均無明顯差異但糊液黏度則差異甚大。實驗以17%的米麩糊液作黏度測量,顯示隨進料米粉粒徑的不同,由全米到[mesh30],進料粒徑降低,糊液黏度下降,但由[mesh 30]開始進料粒徑再降低,則產品糊液黏度又有上升的趨勢,而其中以全米進料所製產品之糊液黏度最高。擠壓製米麩較傳統米麩的還原醣量低,但色澤較亮,假密度值提高三倍以上,糊液黏度則降低為傳統米麩的一半,甚至更低。傳統米麩的假密度值低、容積率小的特性,可藉由擠壓方式生產而大大改變之。 |
英文摘要 | The Brown rice, Tainung 67 (TN67, japonica rice), was treated by extrusion cooking at low water level. The Physicochemical properties with products of different partic1e size feeding were determined and compared to that of traditional Mifu puffed with puffing gun. Effects of feeding particle size show no significent difference on color, bulk density and degree of gelatinization, but on viscosity of paste. The apparent viscosity of 17% paste was determined. As the feeding particle size decreasing from [whole rice] to [mesh 30], viscosity was decreasing, but when particle size decreasing continually to [mesh BM], the viscosity would increase again. The paste of [whole rice] product had the highest viscosity. The reducing sugar content of extrusion cooking products were lower than traditional Mifu, but color was brighter. Triple bulk density and half visconsity were induced by extrusion cooking. The problem of low bulk density and specific volume of Mifu might be solved by the extrusion cooking processing. |
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