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題名 | 米乾製備、加工與其膨發率之相關性=Correlation between the Preparation and Processing as well as Expansion of Dry Cooked Rice |
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作者姓名(中文) | 黃瑞美; 周銘斌; 呂政義; | 書刊名 | 食品科學 |
卷期 | 26:2 1999.04[民88.04] |
頁次 | 頁131-144 |
分類號 | 473.1 |
關鍵詞 | 膨發; 加工條件; 反應曲面法; 米乾; Expansion; The processing conditions; Response surface methodology; Dry cooked rice; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要探討加工條件對米乾製備及膨發品質之影響,選用臺農秈19號(TNuS19)、臺農67號(Tnu67)、臺中189號(Taichung 189)及臺中秈糯1號(TCSW1)之精白米,清洗後以炊煮法製備者,分別添加0.5%SSL,以瓦斯炊飯器烹煮至完成;而以蒸煮法製備者,則將精白米先以蒸箱蒸煮,並於蒸煮中途取出,置入1%SSL溶液中浸漬5min,再繼續蒸煮至完成,取出米飯經熱風乾燥,製成13±1%含水量之米乾,再經油炸膨發,並分別以水-米比例或蒸煮時間、乾燥及油炸溫度為試驗因子,進行RSM試驗設計。結果TNuS19、TNu67、TC189及TCSW1,水-米比率依次為2.24、1.36、1.65及1.29。經50、50、51及33℃乾燥,再於230、209、211及213℃的熱油中膨發,可得4.6、5.0、5.3及5.5之最大膨發率,以蒸煮法製備者則顯示TC189及TCSW1分別蒸煮63及48min,經56及41℃乾燥,再於216及215℃熱油中膨發,即可得5.9及6.3之最大膨發率。故就成品外觀及膨發率而言,蒸煮法皆優於炊煮法。以蒸煮法製備米乾,因蒸煮米飯含水量較低,不易黏結又易乾燥,所製米乾及膨發米乾外形會較完整,且膨發較大;膨發率以糯米最高,?米次之,秈米最差。 |
英文摘要 | The effects of preparation and processing on the expansion ratio of dry cooked rice were investigated. During the investigation, polished rice of Tainung Sen 19 (TNuS19), Tainung 67 (Tnu67), Taichun 189 (TC189) and Taichung Sen Waxy 1 (TCSW1) were washed, followed by cooking with a gas rice cooker or steam. The rice cooked using a gas rice cooker was added with 0.5% SSL before cooking while that cooked using steaming was soaked in 1% SSL solution and was drained between steamed. The cooked or steamed rice was dried to 13±1% in hot air oven. The dry cooked rice sample was puffed in an oil bath. Response surface methodology with the water-rice ratio or steaming time as well as drying and frying temperatures used as factors was applied to analyze the relation between the processing and the expansion ratio. The results indicated that the conditions for a better expansion ratio (4.6, 5.0, 5.3 and 5.5) of TNuS19, Tnu67, TC189 and TCSW1 were 2.24, 1.69, 1.65 and 1.29 for the water-rice ratio; 50, 50, 51 and 33℃ for the drying temperature; and 230, 209, 211 and 213℃ for the frying temperature respectively. However, the conditions for a better expansion ratio (5.9 and 6.3) of TC189 and TCSW1 were 63 and 48 minutes for steaming; 56 and 41℃ for the drying temperature; and 216 and 215℃ for the frying temperature, respectively. Overall, the steaming method was better because the moisture content of the cooked rice was lower and drying was easier. The morphology and expansion of the puffed dry cooked rice were better. The order of expansion was waxy, japonica and indica rice. |
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