| 摘要: | 本研究以台中糯70號原料米為試驗材料，利用不同熱處理方式（蒸煮、膨發、焙炒）製備熟米穀粉，分析及探討其理化特性，例如：溶解度、膨潤力、吸水指標、示差熱掃描分析、連續糊化黏度、粒徑分佈、偏光顯微鏡觀察等特性之改變情形。試製鳳片糕，探討對熟米穀粉製品性質之影響，以利熟米穀粉之應用及開發。
結果顯示不同熱處理之熟米穀粉在理化特性上均具有差異。蛋白質含量、膨潤力及吸水指標，均顯示不同熱處理之熟米穀粉均較未熱處理之米穀粉高。三種不同熱處理對台中糯70號米穀粉之色澤分析結果顯示，經由熱處理之後蒸煮處理後白度變化不大，與生粉無顯著差異，焙炒處理過後米穀粉之白度變化最為顯著，且適當的色澤可增加消費者對於食品的喜好性及提高接受度。三種不同熱處理方式所製備之熟米穀粉在連續糊化黏度上均具有初始黏度值，其中以膨爆處理之初始黏度值最高，其次為蒸煮處理及焙炒處理，此特性有利於熟米穀粉應用於即食產品之原料粉及加入調味料中來使用。
由產品試製之結果發現，經蒸煮、膨爆以及焙炒處理後之米穀粉其理化特性上之差異。三種不同熱處理之熟米穀粉製成鳳片糕時，色澤分析顯示a值以膨爆處理最高、蒸煮次之、焙炒處理最低。b值以膨爆處理最高、蒸煮次之、焙炒處理最低。當a值以及b值數值越高則顯示出色澤越深。質地分析顯示蒸煮處理之米穀粉試製產品時，其硬度最硬；膨爆處理之米穀粉所製成之產品較為軟黏，因其黏聚性最高，故較易沾黏。焙炒處理之產品呈現較適中的硬度、彈性及黏著性等。因此配方用量需加以調整改良，而對產品的色澤、硬度、黏性、彈性造成差異。但經由不同配方比例調整為最適之條件來製作熟米穀粉之產品，
This study to Taichung waxy number 70 rice for raw material test materials, the use of different heat treatment way（steamed, and puffed, and roasted） preparation pregelatinized rice flour, analysis and discuss the physical and chemical properties, such as: solubility, and swelling power, and water bsorption index, and differential scanning calorimetry （DSC）, and viscoamylograph, and particle size distribution, and polarizing microscope observation characteristics of change the situation. The trial-manufacture of Fon-Pen cake , explore the influence on the properties of pregelatinized rice flour products, to facilitate the application of pregelatinized rice flour and its development.
Results show that different heat treatment of pregelatinized rice flour in physical and chemical characteristic cooked all have differences. Protein content, swelling power and water absorption index , all showed that different heat treatment of pregelatinized rice flour are less familiar heat treatment of high pregelatinized rice flour. Three kinds of different heat treatment to Taichung waxy number 70 color of the analysis results show that by heat treatment processing after cooking after big changes in the white degree, with rice flour no significant differences of roasted processing pregelatinized rice flour after the change of the white is the most significant, and the appropriate color can increase consumers preferences for food and improve the acceptance. Three kinds of different heat treatment of pregelatinized rice flour was ripe for pasting viscosity all with initial viscosity value, of which the explosion of initial viscosity value of processing the highest, followed by steamed treatment and roasted processing, this property to pregelatinized rice flour used in instant steamed the materials of powder products and to join seasonings to use.
The results found by product production, the steamed, puffed and are roasted treatment pregelatinized rice flour of the physical and chemical properties of the differences. Three kinds of different heat treatment of pregelatinized rice flour make Fon-Pen cake, colour and lustre is analysis showed that a value to puffed processing are the highest, steamed times of roasted processing, the lowest. The b values in puffed processing are the highest, steamed times of roasted processing, the lowest. When a value and the higher the value b displays the deeper colour and lustre. Texture analysis showed that the steamed of the pregelatinized rice flour manufacture products processing, its hardness is the most hard; The puffed of processing pregelatinized rice flour products are made from soft sticky, because of its highest cohesion, it is easy to stick with. The processing of roasted products has a modest hardness, adhesiveness and elasticity , etc.
So the formula to try to adjust dosage improved, and the colour and lustre of products, hardness, adhesiveness and elasticity difference. But through the various formula ratio for the optimum conditions of adjustment to make ripe pregelatinized rice flour products, |
