臺灣博碩士論文加值系統

即食沖泡米穀粉屬預糊化穀類製品 (pregelatinized cereal products)，其主要將穀粒、穀粉漿 (cereal paste) 以乾式預糊化：膨發 (puffing)、焙炒 (roasting) 或濕式預糊化：滾筒乾燥 (drum dry)、蒸煮或擠壓 (extrusion) 加工等方式進行糊化、乾燥、粉碎、過篩 (seive) 而得。其中膨發鎗及滾筒乾燥均為便利及節省成本之預糊化方式，因此常被用於製造即食穀類製品。本研究擬以膨發及滾筒預糊化處理製備即食沖泡米穀粉，進行 (1) 不同膨發壓力 (0,3,5,7,9,11 kgf/cm2 )，(2) 冷、熱漿入料，(3) 不同滾筒表面溫度 (115、125、130℃)，對 (4) 不同直鏈澱粉含量之國產米 (台中在來一號- TCN1、台粳九號- TK9、台中糯70- TCW70) 預糊化處理後，探討其理化特性、復水性質影響及產品混濁安定性，並以多元回歸分析建立加工參數與其吸水、溶解特性之數學模式，另以食用膠與自製膨發米穀粉 (TCW70-11 kgf/cm2 ) 改善即食沖泡米穀粉之品質。
實驗結果如下，隨膨發壓力增加，膨發米穀粉之WAI、WSI、SP、糊化度、糊精度提升，粒徑、分子量變小，離層性及混濁安定性增加。並由數學方程式WAI = 8.00100－0.233223×A+ 0.014585×T+ 0.0288663×P (r 2=0.87) 、SP = 10.70046－0.42053×A+ 0.04572×T+0.40982×P (r 2=0.84)、WSI = 7.514986－0.821779×A +0.131696×T +1.730803×P (r 2=0.87)、separation ratio = 0.538692-0.020034×A + 0.002299 T+0.049799×P (r 2=0.89)，可在加工前預估成品之復水性質及離層安定性。滾筒乾燥米穀粉呈多孔性，均完全糊化，且隨滾筒溫度增加其溶解度、糊精度、混濁安定性、離層性提升，分子量變小。並由數學方程式冷漿入料：WAI = 9.861863－0.334415A+0.087127T+ 0.039369 TS (r2=0.87)、SP = 1.101079－0.481397A+0.199154T+ 0.106375TS (r2=0.95)、separation ratio =0.562169-0.019469A+0.000952T +0.003206Ts(r2= 0.94)；熱漿入料：WSI=53.87873－2.61321A+0.21491 T+0.09996TS (r2= 0.99)、separation ratio=0.230230-0.014633A+0.001675 T+0.005635Ts (r2= 0.88)可在加工前預估成品之復水性質及離層性。
以0.2 % 關華豆膠修飾膨發米穀粉沖泡液及2 % TCW70-11kg/cm2修飾滾筒米穀粉沖泡液有良好之離層、混濁安定修飾效果及最受歡迎之整體接受性。

Instant rice flour belongs to the pregelatinized cereal products group and mainly uses the dry methods: puffing, roasting or wet methods: drum drying, steaming or extrution to carry out gelatinization, drying, grinding, sieving to obtain the cereal particles and paste. The puffing gun and drum dryer are often used to produce edible cereal products because of their low costs and easy to use. This study uses puffing and drum drying to prepare instant rice flour and examines the effects of (1) different puffing pressures (0, 3, 5, 7, 9, 11kg/cm2), (2) cold and hot slurry feed, (3) different surface temperatures, (4) amylase content of rice (TCN1, TK9 and TCW70) on the physicochemical properties, rehydration properties and product turbidity stability; and multiple regression analysis was used to set up math models of the processing effect parameter of puffing and drum drying, absorbent index, and solubility. Moreover, modify the quality of instant rice flour by adding gums and puffed TCW70 -11 kg / cm2.
The results show that the WAI, WSI, SP, degree of gelatinization, dextrin content, separation ratio and turbidity stability of puffed instant rice flour increase with the puffing pressure rises, but particle size and molecular weight decrease. The products’ hydration preperties and separation ratio can be estimated by three math model: WAI = 8.00100－0.233223×A+ 0.014585×T+ 0.0288663×P (r 2=0.87), SP = 10.70046－0.42053×A+ 0.04572×T+0.40982×P (r 2=0.84), WSI = 7.514986－0.821779×A +0.131696×T +1.730803×P (r 2=0.87) and separation ratio = 0.538692-0.020034×A + 0.002299 T+0.049799×P (r 2=0.89). Multiple-porous structures and completed gelatinization are found in drum dried instant rice flour, and it’s WSI, dextrin, turbidity stability and separation ratio increase with surface temperature increase. The hydration preperties and separation ratio of drum dried instant rice flour also can be estimated by math modle, respectively: cold slurry feeded could be used by WAI = 9.861863－0.334415A +0.087127T+0.039369TS (r2=0.87), SP = 1.101079－0.481397A +0.199154T+0.106375TS (r2=0.95) and separation ratio = 0.562169-0.019469A+0.000952T+0.003206Ts(r2= 0.94); Hot slurry feeded could be used by WSI=53.87873－2.61321A+ 0.21491T+0.09996TS (r2= 0.99) and separation ratio =0.230230- 0.014633A+ 0.001675T+0.005635Ts (r2= 0.88).
There are good separation stability, turbidity stability and most popular overall acceptance when puffed instant rice flour is modified by adding 0.2 % guan gum and drum dried instant rice flour is modified by adding 2 % puffed TCW70 -11 kg / cm2 flour.

中文摘要................................................I
Abstract..............................................III
圖表索引...............................................IX
表次...................................................IX
圖次...................................................XI
壹、前言................................................1
貳、文獻回顧............................................3
一、即食食品 ( Instant food )...........................3
二、預糊化技術與應用 (Technology and application of pregelatinization).....................................10
(一) 預糊化穀粉........................................10
(二) 預糊化米穀粉......................................11
(三) 預糊化技術........................................12
(四) 膨發化）預糊化技術................................12
1. 膨發產品......................................15
2. 膨發加工法....................................15
3. 膨發鎗介紹....................................16
4. 膨發預糊化對澱粉之影響........................16
(五) 滾筒乾燥預糊化技術................................20
1. 滾筒乾燥產品..................................20
2. 滾筒乾燥加工法................................21
3. 中央注流雙滾筒乾燥機之介紹....................24
4. 滾筒乾燥預糊化對澱粉之影響....................25
三、食用膠種類與特性...................................29
(一)食用膠種類.........................................29
(二) 澱粉與食用膠的交互作用............................30
叁、實驗目的...........................................32
肆、材料與方法.........................................33
一、實驗設計...........................................33
二、加工模式...........................................33
三、實驗流程圖.........................................34
四、實驗材料...........................................35
五、實驗方法...........................................35
(一)米穀粉製備.........................................35
1. 膨發米穀粉製備......................................35
2. 滾筒米穀粉製備......................................35
(二)基本成分分析.......................................36
(三)理化特性分析 (Physicochemical properties)..........36
1. 體積密度 (Bulk density).............................36
2. 膨發指標 (Puffing Index)－膨發率 (Expansion ratio) 37
3. 色澤分析 (Color analysis)...........................37
4. 粒徑分析 (Particle size)............................37
5. 復水特性 (Rehydration properties) ...................38
6. 糊化特性 (Pasting properties).......................38
7. 糊化度 (Degree of gelatinization, DG)...............39
8. 糊精含量 (Dextrin content)..........................40
9. 分子量分佈 (Molecular weight diffraction)...........40
(四)微細構造分析 (Structure analysis)..................41
1. 掃描式電子顯微鏡觀察 (Scanning electron microscope, SEM)...................................................41
2.十字偏光觀察 (Polarized light microscopic)...........41
3. X-ray繞射分析 (X-ray diffraction)...................42
(五)沖泡特性分析.......................................42
1. 混濁安定性 (Turbidity stability)....................42
2. 離層分析 (Separation ratio).........................42
3. 糊液黏度測定 (Apparent viscosity )..................43
(六) 添加物修飾及品評..................................43
1. 食用膠/修飾穀粉選擇及添加比例.................43
2. 品評試驗 (Sensory evalution ).................44
(七) 統計分析..........................................44
伍、結果與討論.........................................45
第一章：膨發技術製備沖泡即食米穀粉之理化性質及吸水特性之研究.....................................................45
一、膨發壓力對米穀粉粒徑及理化性質之影響...............45
1.原料米基本成分分析...................................45
2.膨發率變化...........................................47
3.體積密度變化.........................................50
4.粒徑大小及微細構造變化...............................53
5.色澤及褐變指標變化...................................61
6.膨潤力及溶解度變化...................................63
7.成糊性質變化.........................................66
8.X-射線繞射圖形與直鏈澱粉含量變化.....................74
二、膨發處理對沖泡即食米穀粉吸水及溶解性影響探討.......79
1. 色澤變化......................................79
2. 離層性變化....................................82
3. 混濁安定性變化................................88
4. 分子量與糊精生成量變化........................91
5. 膨發米穀粉吸水及溶解性各影響因子相關性分析加工模式建立 …………………………………………………………..96
第二章：滾筒技術製備沖泡即食米穀粉之理化性質及吸水特性之研究....................................................100
一、滾筒溫度、冷熱漿入料對米穀粉理化性質之影響........100
1. 滾筒米穀粉色澤及外觀探討...........................100
2. 體積密度分析.................................105
3. 粒徑分析及微細構造變化.......................107
4. 膨潤力( SP )及吸水指標( WAI )變化............113
5. 糊化性質變化.................................116
6. X-射線繞射圖形與直鏈澱粉含量變化.............126
7. 分子量與糊精生成變化.........................130
二、滾筒乾燥處理對即食米穀粉沖泡特性影響及加工模式探討.137
1. 溶解性變化.........................................137
2. 離層性變化.........................................140
3. 混濁安定性變化.....................................146
4. 滾筒米穀粉吸水及溶解性各影響因子相關性分析及加工模式建立....................................................148
第三章：添加物修飾對沖泡即食米穀粉品質改善及混濁安定性之研究....................................................155
一、即食沖泡穀粉混濁安定模擬機制......................157
二、添加物修飾即食沖泡米穀粉效果探討..................162
1. 膨發米穀粉添加物修飾離層性效果.....................162
2. 滾筒米穀粉添加物修飾離層性效果.....................166
三、添加物修飾效果之混濁安定性探討....................169
1. 添加物修飾膨發米穀粉之混濁安定性...................169
2. 添加物修飾膨發米穀粉之混濁安定性...................174
四、添加物修飾即食沖泡米穀粉之品評結果................179
1. 添加物修飾膨發米穀粉品評結果.......................179
2. 添加物修飾滾筒米穀粉品評結果.......................180
陸、結論..............................................183
柒、參考文獻..........................................184

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