不同加工程序与乾燥温度对预糊化米品质之影响.docVIP

不同加工程序與乾燥溫度對預糊化米品質之影響Effects of different processing processes and drying temperatures on the quality of pregelatinized rice 研究生：李禹賢 Li, Yu-Hsien 指導教授：林貞信 Lin, Jen-Shinn ：邱文貴 Chiu, Wen-Kuei 【摘要】 近年來，由於社會發展與生活的變遷，預糊化米又稱速食米，為不可或缺且重要的選擇，其主要製程包括浸漬、蒸煮與乾燥等，而復水速度與口感為重要品質指標。為此，本研究將先對白米粒進行微波預處理（0、2、4與6 min，50%全功率），並再探討不同蒸氣蒸煮（30與50 min）與熱水浸漬時間（0、5與10 min）對乾燥後預糊化米復水率之影響，所得最佳製備條件則再進一步探討不同乾燥溫度（60、70、80、90與100℃）對預糊化米品質（水活性、含水率、復水率、色澤、質地與感官品評）之影響。結果顯示，增加微波預處理時間會使白米之水分、水活性與熱焓值隨之下降；預糊化米之復水率會隨微波預處理與復水時間的增加而上升，並以微波預處理6 min，蒸氣蒸煮30 min與熱水浸漬10 min所製得預糊化米具有最佳復水率（2.00）。此外，經不同乾燥溫度處理所製得預糊化米，其密度、色澤（L、b與WI值）均低於生米，復水後之質地（硬度、彈性、膠著性與咀嚼性）較一般蒸煮米飯低，復水率方面則以60℃乾燥處理為最低。掃瞄式電子顯微鏡觀察則發現，微波預處理後之白米表層具有裂痕，且澱粉顆粒呈現不規則的多角形；而預糊化米表層 有較多裂痕，且澱粉顆粒失去不規則的多角形。在品評方面，以100℃乾燥溫度處理者且復水時間6 min之整體接受性為最高。 預糊化米、微波預處理、復水率、蒸氣蒸煮、熱水浸漬、乾燥溫度In recent years, pregelatinized rice is also called quick-cooking rice, which is indispensable and important choice for people due to the social development and changes of life. General procedures for producing pregelatinized rice products involve soaking, cooking and drying. The speed of rehydration capacity and mouthfeel are important quality index. For this purpose, the microwave pretreatment 0, 2, 4 and 6 min, 50% full power of 530 W had been used in white rice kernel, then the effects of different steam cooking（30 and 50 min）and hot water soaking time0, 5 and 10 min on the rehydration ratio of pregelatinized rice after drying had been investigated. The best prepared condition was further studied the effects of different drying temperature 60, 70, 80, 90 and 100℃ on the qualities water activity, moisture content, rehydration ratio, color, texture and sensory evaluation of pregelatinized rice. The results showed that increasing microwave pretreatment time would decrease the moisture content, water activity and enthalpy of white rice；the rehydration ratio of pregelatinized rice increased with the increasing of microwave pretreatment and rehydration time. The pregelatinized rice, pr