查詢結果分析
相關文獻
- 米種及其型態對擠壓產品物性之影響
- 不同乳化劑對脫脂米澱粉糊化性質之影響
- 不同親水親脂均衡數值之蔗糖酯對低脂軟式米餅乾品質之影響
- 數種礦物性殺蟲劑防治積穀害蟲之效果評估
- 以手提式近紅外線分光光度計測定稻米蛋白質及直鏈澱粉含量
- 米飯食味品質與澱粉特性間相關之研究
- 臺灣食用油脂工業之現況與展望--八十五年度
- Genetic Studies on Amylose Content and Amylographic Breakdown Viscosity of Milled Rice by Means of Generation Mean Analysis
- Griffing and Hayman Diallel Analyses of Variance for Eating and Processing Quality Parameters of Milled Rice
- 近紅外光分析技術及冷鹼糊化法分析米粒成份可行性之研究
頁籤選單縮合
題 名 | 米種及其型態對擠壓產品物性之影響=Effect of Varieties and Granularity on the Physical Properties of Rice Extrudates |
---|---|
作 者 | 陳輝煌; 龔鳴盛; 孫寶年; | 書刊名 | 宜蘭農工學報 |
卷 期 | 13 1996.12[民85.12] |
頁 次 | 頁9-29 |
分類號 | 473.12 |
關鍵詞 | 擠壓加工; 米; 直鏈澱粉; 物性; Extrusion; Rice; Amylose; Physical property; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗為研究不同澱粉特性的原料米對擠壓產品的影響,以低(長糯米)、中( 蓬萊米)、高(秈米)直鏈澱粉含量的三種米,分別以整粒米、粉米及混合米型態,以雙軸 擠壓機進行擠壓實驗,並分析產品的物性。以三種米擠壓產品分別製備成5%(w/v)的溶液 ,在常溫(25℃)常壓下都屬於Bingham流體的流動特性,但是在高溫(120℃)高壓下則呈 Newtonian流體的流動特性,而且黏度都很低。在擠壓產品特性方面,蓬萊米產品有最大的 比體積,以混合米型態擠壓,產品的最大比體積落在支鏈澱粉與直鏈澱粉比例是80:20處, 顯示在本實驗的擠壓條件下,產品的膨發性質是以中等直鏈澱粉含量的米原料最好。不論以 整粒米或粉米型態,產品溶水度是長糯米最高,秈米最低,配合流動特性及澱粉顆粒破壞情 形,顯示支鏈澱粉含量較高的長糯米,在擠壓過程中有較高程度的裂解。整粒米在擠壓過程 中雖然受到比粉米更強烈的機械力作用,消耗更多的能量,但是以整粒米擠壓的產品水分含 量都高於粉米,溶水度則都低於粉米,顯示澱粉熱裂解程度仍較粉米原料低。 |
英文摘要 | Three rice varieties with low (glutinous), intermidiate (penglai) and high (sen) amylose contents were extruded using a twin-screw extruder at whole grain, flour and combination form as feeding. The flow property of extrudates behaviored as Bingham fluid at 25℃ and Newtonian fluid at 120℃ within HAKKE viscometer, and showed very low viscosity. The specific volume of rice extrudates were in the order of penglai>sen>glutinous for both of whole grain and flour. Meanwhile, the maximal specific volum of extrudates located at an amylopectin/amylose ratio of 80/20 for combinated rice flour. It indicated that the maximal expansion property of rice extrudates corresponded to certain ratio of amylose and amylopectin. The water solubility index of extrudates extruded at both whole grain and flour form were in the order of glutinous > penglai > sen. Besides, according to the flow properties and destruction of starch granules, it indicated that the glutinous srice which rich in amylopectin content was extremely degradated during extrusion. The moisture content of whole grain rice extrudates was higher than that of rice flour, On the countrary, the water solubility index of whole grain rice extrudates was lower than that of rice flour. It indicated that, though the extrutsion of whole grain rice required higher energy consumption and mechanical shearing, the degradation of starch was lower than that of rice flour due to worse heat transfer. |
本系統中英文摘要資訊取自各篇刊載內容。