米浆预期糊化处理度碗粿质地之影响.DOCVIP

米漿預期糊化處理度碗粿質地之影響 Effect of Pre-gelatiization of Rice Paste on the quality of Steamed Rice Cup Cake 研究生:王俊雄 指導教授:楊季清、廖遠東 【摘要】 本研究之目的是在探討預糊化處理對質地之影率。採用台中在來1號稻米做為製作碗棵之原料，原料以溼磨處理，並經過80?C預糊化後蒸煮成為碗棵。貧驗結果顯示，在預糊化過程中，米漿中心溫度由25?C遞增至50?C，而預糊化前後米漿之水分含量均為78%左右。由光學及偏光顯微鏡觀察可發現隨著加熱時間遞增，澱粉顆粒會逐漸吸水膨脹並失去十字複屈折性(birefringence)，由掃描式電子顯微鏡洩察可發現隨著加熱時間遞增，澱粉顆粒會逐漸糊化形成網狀結構(net-likestructure)。米漿之流動特性指棕(flowbehaviorindex)nl，其流燮性質是屑於Pseudoplasticflow。由糊化度測定之實驗可知，隨著加熱時間遞增，其糊化度亦遞增。由示差掃描熱分析(differentialscanning calorimetry)可發現隨著加熱時間遞增，其焓(enthalpy)值遞減。由X-射線繞射(X-raydiffraction)可發現隨著加熱時間遞增，其結晶度遞減。由碗棵蒸煮過程溫度之測定，可發現碗棵下層升溫最快，中層升溫最慢。米漿不同加熱時間，會影響其所製成碗棵表面之凹陷程度，米漿加熱時問過長會造成碗棵表面凹凸不平。碗棵上、中、下三層之水份，色澤、密度、硬度及電子頜微鏡所照相片之細微結構，會隨著米漿加熱時間遞增而變得較為均一。由感官品評結果，可知米漿加熱l5min所製成之碗棵，其整體接受性最好。綜合以上實驗結果顯示，米漿加熱l5min所製成之碗棵品質最佳，此時建立米漿之轉速-溫度-黏度關係圖，可能為碗棵製作最適條件之參考。 【Abstract】 The objective of the present study is to investigate the effect of pre-gelatinization of rice paste on quality of steamed rice cup cake. The Taichung-native 1 rice was employed as the raw material for steamed rice cup cake preparation. To make the steamed rice cup cake, raw rice was wet milled first and then was pre-gelatinized at 80?C before cooking. The results: demonstrated that the center temperature of rice paste increased from 25?C to 50?C and the moisture content of rice paste was maintained at 78 % during pre-gelatinization process. The birefringence of starch granules lost progressively, observed by normal and polarized light photomicroscopy, due to the water-absorption and granule-swelling. The scanning electron micrographs indicated that starch granules gelatinization stepwise and formed net-like structure with increasing of heating time. The Rheology of rice paste was characterized as pseudoplastic flow since the n value, flow behavior index of rice paste, was less than one. The degree of gelatinization study depicted that the intensity of gelatinization elevated with increasing of heating time, but enthalpy estimated by differential scanning calorim