臺灣博碩士論文加值系統

本研究在以國產膨發型擠壓機試製膨發米食，主要在探討螺軸轉速、原料組成和粒徑對米擠出物的理化特性之影響。研究中所探討的米擠出物之理化特性包括剪切力、徑向膨發率、含水率、假密度、白度值、水溶性指標、吸水性指標及糊化度等。研究結果顯示，原料組成為影響擠出物的理化特性最顯著之因子，螺軸轉速的影響次之，原料粒徑的影響最小。一般而言，增加原料組成中長糯米的比例，將增加擠出物的剪切力、含水率、白度值和水溶性指標，但減小擠出物的徑向膨發率、吸水性指標和糊化度。提高螺軸轉速會增加擠出物的徑向膨發率及糊化度，但降低擠出物的剪切力、含水率、假度密及白度值。減小原料粒徑會減小擠出物的剪切力、含水率、假密度及白度值，但增加擠出物的徑向膨發率、水溶性指標及糊化度。

In this research, a locally made collet extruder was used for the production of puffed rice products. Effects of screw speed, feed composition and particle size on extrudates'' physicochemical characteristics such as shear force, radial expansion ratio, moisture content, bulk density, whiteness index, water solubility index, water absorption index and degree of gelatinization were principally studied. According to the results, the feed composition was the most significant factor affecting the physicochemical characteristics of extrudates. The screw speed was the second important factor, whereas the particle size was the least important factor affecting the physicochemical characteristics of extrudates. Generally speaking, increasing the Glutinous rice content in the feed composition would increase the shear force, moisture content, whiteness index and water solubility index of extrudates, but decrease the radial expansion ratio, water absorption index and degree of gelatinization of extrudates. Increasing screw speed would increase the radial expansion ratio and degree of gelatinization of extrudates, but decrease the shear force, moisture content, bulk density and whiteness index of extrudates. Decreasing particle size would decrease the shear force, moisture content, bulk density and whiteness index of extrudates, but increase the radial expansion ratio, water solubility index and degree of gelatinization of extrudates.

壹、緒論 ……………………………………………………… 1
1.1前言 ……………………………………………………. 1
1.2研究動機 ………………………………………………. 1
1.3研究目的 ………………………………………………. 3
貳、文獻探討 ………………………………………………… 4
2.1擠壓機簡介 ……………………………………………. 4
2.1.1擠壓機的構造 ……………………………………. 6
2.1.2擠壓機的分類 ……………………………………. 8
2.2食品擠壓技術的歷史 ………………………………….. 11
2.3擠壓操作變數 ………………………………………….. 14
2.3.1套筒溫度 ………………………………………….. 16
2.3.2螺軸轉速 ………………………………………….. 17
2.3.3進料速率 ………………………………………….. 18
2.3.4原料組成 ………………………………………….. 19
2.3.5進料含水率 ……………………………………….. 20
2.3.6原料粒徑 ………………………………………….. 21
2.4實驗原料簡介 ………………………………………….. 22
2.4.1稻米 ……………………………………………….. 22
2.4.2膨發米食 ………………………………………….. 24
參、材料與方法 ………………………………………………. 27
3.1原料 …………………………………………………….. 27
3.2擠壓機設備及擠壓操作 ……………………………….. 27
3.2.1擠壓機 …………………………………………….. 27
3.2.2擠壓操作 ………………………………………….. 29
3.3實驗設計 ……………………………………………….. 30
3.4測量項目及分析方法 ………………………………….. 33
3.4.1原料的一般成分分析 …………………………….. 33
3.4.2直鏈澱粉含量的測定 …………………………….. 33
3.4.3膨發產品物性測定 ……………………………….. 35
3.4.3.1剪切力 ……………………………………….. 35
3.4.3.2徑向膨發率 ………………………………….. 35
3.4.3.3含水率 ……………………………………….. 35
3.4.3.4假密度 ……………………………………….. 35
3.4.3.5色澤 ………………………………………….. 37
3.4.4膨發產品化性測定 ……………………………….. 38
3.4.4.1水溶性指標及吸水性指標 ………………….. 38
3.4.4.2糊化度 ……………………………………….. 39
3.5實驗數據分析 ………………………………………….. 43
肆、結果與討論 ………………………………………………. 44
4.1原料分析 ……………………………………………….. 44
4.2剪切力 …..……………………………………………… 46
4.3徑向膨發率 …………………………………………….. 51
4.4含水率 ………………………………………………….. 57
4.5假密度 ………………………………………………….. 62
4.6色澤 …………………………………………………….. 67
4.7水溶性指標 …………………………………………….. 72
4.8吸水性指標 …………………………………………….. 78
4.9糊化度 ………………………………………………….. 84
4.10各項理化特性間之相關性 …..………..……………… 90
伍、結論 ………………………………………………………. 93
陸、未來研究工作之建議 ……………………………………. 95
柒、參考文獻 …………………………………………………. 96

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