文化大學機構典藏 CCUR:Item 987654321/17902
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    Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/17902


    Title: 不同澱粉與豬肉對膨發脆片品質之研究
    Other Titles: The Study of Different Starches with Pork on the Quality of Puffed Crackers
    Authors: 游慧娟
    林慧生
    Contributors: 食營系
    Keywords: 脆片
    烘烤
    油炸
    品質
    豬肉
    澱粉
    Date: 2007-06
    Issue Date: 2010-12-02 13:23:46 (UTC+8)
    Abstract: 本研究的目的在探討四種澱粉(樹薯、馬鈴薯、玉米、小麥澱粉)不同混合比例:配方一(70%樹薯澱粉+30%馬鈴薯澱粉)、配方二(70%樹薯澱粉+30%玉米澱粉)、配方三(70%樹薯澱粉+30%小麥澱粉)、配方四(70%馬鈴薯澱粉+30%樹薯澱粉)及添加30%豬肉研發出新口味脆片。原料經預糊化、充填、切片、蒸煮、烘乾,再經200℃油炸或190℃烘烤膨發即完成成品。結果顯示:豬肉脆片以配方三生餅製成率(45.66%)最高,與配方四有顯著差異(p<0.05)。油炸或烘烤後水分含量以配方一最高。不同油溫對膨發率的比較,四種配方以160℃之膨發率較差,200℃以配方四較差。吸油率以配方一、三較高。膨發率四組配方在油炸或烘烤後沒有顯著差異(p>0.05)。物性測定各組破斷強度,油炸方式以配方三最高,烘烤方式以配方二最高。各組脆度油炸方式以配方二最高,烘烤以配方一最高。SEM顯示,以油炸方式的配方一、二大氣孔多,氣孔壁薄,網狀結構較完整,配方三、四小尺寸氣孔多,不完整及破裂網狀結構;烘烤方式四組配方皆顯示厚的氣孔壁及變的粗大的細絲和緊密的組識,網狀結構不明顯。這可以幫助業界在研發時作爲有利的參考。
    The purpose of this study was to discuss using four types of starches (tapiocia、potato、corn、wheat starch) of different ratio, along with 30% pork to manufacture the pork puffed crackers. The combination of starches was designed as follows: recipe one (70% tapioca + 30% potato) recipe two (70% tapioca + 30% corn) recipe three (70% tapioca + 30% wheat) recipe four (70% potato + 30% tapioca). The products were made of the raw materials through gelatin stuffer steam slice drying and frying in the temperature of 200℃ or oven-baking in 190℃. The results showed that the product of the recipe three can be produced successfully with higher probability of production about 45.66% than the probability of production of recipe four (both the two have the characteristic (p<0.05). Through deep fat-frying and oven-baking, the water content of crackers on the recipe one was the highest. About the oil temperature to the expansion rate of crackers, all of the four recipes had the least expansion in 160℃. At 200℃, expansion rate of recipe four was the lowest. Oil uptake of recipe one and three were the highest. Expansion rate of crackers through deep fat-frying and oven-baking were not significantly different from one another on the four recipes (p>0.05). In the rheological properties, breaking strength of deep fat-fried crackers were the highest on recipe three and that of oven-baked crackers is the highest on recipe two. Brittleness of deep fat-fried crackers was the highest on recipe two and that of oven-baked crackers was the highest on recipe one. Under the scanning electron micrographs, recipe one and two of deep fat-fried crackers showed a greater amount of large pores, long thin filaments and intact network while recipe three and four showed a greater amount of small pores, dense and thick filaments and collapse network. The four recipes of oven-baked cracker showed a greater amount of small pores, dense and thick filaments and fragmentary network. This will be a very advantageous and beneficial consideration for the whole business.
    Relation: 華岡農科學報 19期 P.33-43
    Appears in Collections:[Department of Food and Nutrition ] journal articles

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