頁籤選單縮合
題名 | 以膨化糙米製造米酒之研究(1)--膨化糙米的製備及其性質 |
---|---|
作 者 | 賴滋漢; 王源禮; | 書刊名 | 農林學報 |
卷期 | 44:4 1995.12[民84.12] |
頁次 | 頁79-90 |
分類號 | 463.839 |
關鍵詞 | 米酒製造; 糙米; 膨化; Rice liquor making; Brown rice; Puffing; |
語文 | 中文(Chinese) |
中文摘要 | 以批式直火膨化試驗機製取膨化蓬萊糙米,其最佳膨化條件為裝料時投入8%冰塊 、膨化壓力 8kg/cm �插A此可縮短加熱時間及降低膨化溫度而得到米粒平均、焦化程度輕微 、酵素消化性良好的膨化米。膨化糙米經飽和蒸汽收縮後,米粒仍維持完整,體積約增加為 原糙米的 1.5 倍,水分降至約 11.75 %低於原料糙米,消化性亦優於經精白蒸熟的蒸飯。 以掃瞄式電子顯微鏡( SEM )觀察糙米膨化收縮前後內部微細構造, 膨化米澱粉粒消失而 成多孔狀,而收縮後亦能維持此一多孔構造。糙米膨化前後,其平衡水分吸收曲線差異不大 。 |
英文摘要 | A batch-type test puffing machine with directly heating was used to prepare the puffed Japanica type brown rice. Addition of 8% ice (based on rice) to rice material and 8 kg/cm �� of pressure was excellent to reduce heating time and puffing temperature during puffing. Puffed rice with uniform grain, light browning and good enzyme digestibity was obtained under the conditions. The puffed brown rice had kept complete grain after contracting by saturated steam. Compare to original brown rice, its volume increased to 1.5-fold and water content reduced to 11.5%. The digestibility of the puffed rice was also better than that of steamed rice. On SEM observation, starch granules disappeared and porous structure formed even after contracting. The equilibrium moisture curves had no obvious difference before/after puffing. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。