臺灣博碩士論文加值系統

本研究以八十六年第二期作之台糯一號、台中糯七十號原料米為試驗材料，探討脫水方式(離心脫水、壓榨脫水)對濕磨米穀粉理化特性及其製品品質之影響。
在脫水方式方面，實驗結果顯示，兩種脫水方式之米穀粉粒徑及流失量均有所差異；以壓榨脫水方式製備的濕磨米穀粉，有較高的蛋白質含量、連續糊化黏度、溶解度、澱粉液化活性和較低的膨潤力、吸熱焓值。
除此之外，以離心脫水方式製備的粿糰有分層的現象，以內層粿糰製備所得的濕磨米穀粉有較高的蛋白質含量、溶解度和澱粉液化活性，而其連續糊化黏度、膨潤力和吸熱焓值則較其他層別為低。
湯圓產品試製結果，發現以不同脫水方式製備粿糰，會對湯圓的質地及顏色產生影響；而以離心方式進行脫水，所得的粿糰經去除內層處理後，試製湯圓產品品質的變化，值得加工業者的注意。

Two waxy rice varieties, Tai Ken Waxy 1(TKW 1) and Taichung Waxy 70(TCW 70) of second crop of 1997, were used as test samples. Dehydration methods, including centrifuge and press, were used to investigate the difference in physicochemical properties of wet-milled rice flours, the eating qualities of rice balls were also examined.
The data showed that there were differences in particle size and leached out amount of rice flour between these two dehydration methods. The rice flour prepared by press dehydration showed higher protein content, viscosity, solubility, amylase activity and lower swelling power, and enthalpy(ΔH).
Through centrifuge dehydration, it performed different layers after centrifuging. Rice flour which located in the inside-layer showed higher protein content, solubility, amylase activity and lower viscosity, swelling power, and enthalpy(ΔH) than those of other layers.
Concerning the eating quality of rice ball, rice balls prepared by centrifuge or press dehydration showed differences in the color and texture, but there were no significantly differences in sensory evaluation.

中文摘要……………………………………………………1
英文摘要……………………………………………………2
壹、 前言……………………………………………………4
貳、 文獻整理………………………………………………6
一、 稻米的分類…………………………………………6
二、 稻米的結構和成份…………………………………7
三、 濕磨的特性及其應用……………………………...11
四、 米食產品的品質…………………………………...12
五、 本省米食加工產業的現況和未來………………...16
參、 研究目的……………………………………………...18
肆、 材料與方法…………………………………………...19
一、 材料………………………………………………...19
二、 實驗架構…………………………………………...20
三、 實驗方法…………………………………………...21
1. 米穀粉之製備……………………………………..21
(1).離心脫水濕磨米穀粉之製備………………….21
(2).壓榨脫水濕磨米穀粉之製備………………….21
(3).乾磨米穀粉之製備…………………………….23
2. 基本成份分析……………………………………..23
3. 理化特性分析……………………………………..23
(1).米粒吸水量測定……………………………….23
(2).粿團比重的測定……………………………….24
(3).連續糊化黏度測定…………………………….24
(4).示差熱掃描分析……………………………….24
(5).溶解度與膨潤力測定………………………….25
(6).澱粉液化活性……………………………….25
(7).色澤之測定…………………………………….26
(8).粒徑分析……………………………………….26
4. 產品的品質評估…………………………………..27
(1).產品製作……………………………………….27
(2).產品色澤分析………………………………….27
(3).質地分析……………………………………….27
(4).官能品評……………………………………….28
5. 統計分析…………………………………………..28
伍、 結果與討論…………………………………………...30
一、 脫水方式對濕磨米穀粉化學組成的影響………...30
二、 脫水方式對濕磨米穀粉理化特性的影響………...30
1. 脫水方式對濕磨米穀粉連續糊化黏度的影響…..30
2. 脫水方式對濕磨米穀粉糊化行為的影響………..35
3. 脫水方式對濕磨米穀粉溶解度與膨潤力的影響..37
4. 脫水方式對濕磨米穀粉澱粉液化活性的影響..40
5. 脫水方式對濕磨米穀粉色澤的影響……………..43
6. 脫水方式對濕磨米穀粉粒徑分佈的影響………..43
三、 離心脫水方式各層濕磨米穀粉的化學組成……...48
四、 離心脫水方式各層濕磨米穀粉的理化特性……...52
1. 離心脫水方式各層濕磨米穀粉的連續糊化黏度..52
2. 離心脫水方式各層濕磨米穀粉的糊化行為…….…55
3. 離心脫水方式各層濕磨米穀粉的溶解度與膨潤力.55
4. 離心脫水方式各層濕磨米穀粉的澱粉液化活性.59
5. 離心脫水方式各層濕磨米穀粉的色澤…………….59
6. 離心脫水方式各層濕磨米穀粉的粒徑分析 ……...63
五、 脫水方式對湯圓產品品質的影響…………………..67
1. 脫水方式對湯圓產品色澤的影響………………….67
2. 脫水方式對湯圓產品質地的影響………………….69
3. 脫水方式對湯圓產品官能品質的影響…………….69
陸、 結論……………………………………………………..72
柒、 參考文獻………………………………………………..74

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