探讨不同预糊化方式与挤压加工程序对薏仁挤出物理化性质及品质之.doc

探討不同預糊化方式與擠壓加工程序對薏仁 擠出物理化性質及品質之影響 Effects of different ways of pre-gelatinization and extrusion processing on the physico-chemical properties and qualities of adlay extrudates 研究生：黃維如 Huang, Wei-Ru 指導教授：林貞信 Lin, Jen-Shinn 【摘要】 鑒於社會對「速度」與「便利」的需求，沖泡式飲品的為產品品質的重考量之一。薏仁含蛋白質、維生素及礦物質，且文獻中亦有降血糖、降血脂等功效，因此被認為是健康的食薏仁。本研究將擠壓機探討預糊化方式對薏仁品質影響Pa·s ，蒸 8.22-14.45 mPa·s 及浸泡 8.22-32.25 mPa·s 之黏度均會隨著預糊化時間增加而增加。亦有文獻指出，沖泡時的黏度主要由連續相黏度決定，分散相比例大量增加時，黏度將顯著上升，黏預糊化對於提升薏仁粉沖泡性及具有可行性關鍵字：薏仁、預糊化擠壓、、On the demand of speed and convenience, dispersibility has been one of the most important considerations for infuse drinks on the markett. Adlay is known rich in proteins, vitamins and minerals, and has been reported to have the effects of decreasing blood sugar and lipid. Therefore, it has been recognized as a healthy food stuff. The dispersibility of the adlay powder manufactured by collet extrusion was found lower, when it was infused into the water. In the literature, changes of the starch-water interaction and the structure of starch were evidenced by the physical modification of starch. The collet extruder was applied in this study to investigate the effects of different ways of pre-gelatinization baking, steaming, soaking and extrusion processing die temperature, feed rate on the physico-chemical properties of the adlay extrudates. Results of the study indicated that, To 65.9-67.6℃ , Tp 72.0-73.5℃ , and Tc 75.8-79.3℃ of adlay would be increased by the process of pre-gelatinization, whereas ΔH 9.23-4.60 J/g dry starch of adlay decreased with the increasing time and degree of pre-gelatinization. The baking would decrease the viscosities of infuse drink made of baked adlay extrudates 8.22-3.88 mPa·s , whereas those of infuse drink made of steamed 8.22-14.45 mPa·s and soaked 8.22-32.25 mPa·s adlay extrudates would be increased along with the processing times. It is know that the viscosity during infusing depends on viscosity of continuous phase in literatures. Thus, the increasing