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研究生:張凱銘
研究生(外文):Kai-Ming Chang
論文名稱:經離心脫水分離之濕磨米穀粉其化學組成與理化特性之探討
論文名稱(外文):Studies on the difference of chemical compositions and physicochemical properties of wet milled rice flours by centrifugal dehydration
指導教授:盧訓盧訓引用關係
指導教授(外文):Shin Lu, Ph.D
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2001
畢業學年度:89
語文別:中文
論文頁數:68
中文關鍵詞:糯米濕磨離心過濾濾餅年糕碗粿
外文關鍵詞:waxy ricewet millingcentrifugal filtrationfilter cakenein-kaurice cup cake
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本研究以八十八年第二期作之台糯一號、台中糯七十號及台農秈十七號原料米為試驗材料,探討離心脫水之濕磨米穀粉理化特性及其製品品質之影響。
離心過濾方式脫水製備的粿糰濾餅有分成內、中、外三層不同顏色的現象。內層濾餅(靠近圓心)乾燥後製備所得的濕磨米穀粉其顏色白色度最低、粒徑最大且有較高的蛋白質含量和澱粉液化酶活性,而其連續糊化黏度和吸熱焓值則較其他層別為低。而中層濾餅乾燥後的濕磨米穀粉其白色度最高,其粒徑為三層中最小,最大分佈範圍與米澱粉相同均在3∼8μm,蛋白質、灰份及脂質的含量均為最低,為澱粉含量最高的濕磨米穀粉。其連續糊化黏度和吸熱焓值亦為三層粿糰濾餅中最高。年糕產品試製結果,內層濾餅乾燥後製備之米穀粉試製年糕後由質地測定儀測之,發現在質地上,內層所製得之年糕有最低之膠質感及咀嚼值,而外層得到最高之膠質感及咀嚼值。碗粿產品試製結果,內層濾餅乾燥後製備之米穀粉試製碗粿後由質地測定儀測之,發現內層所製得之碗粿有最低之硬度、膠質感及咀嚼值,而外層得到最高之硬度、膠質感及咀嚼值。由此可知化學成分中之蛋白質含量會影響年糕之質地咀嚼感。
Two waxy rice varieties, Tai Gang Waxy 1(TGW1) and Taichung Waxy 70(TCW 70), and one non-waxy high amylose rice variety, Tainung Sen 17(TnuS17), of second crop of 1999 were used as test samples. Centrifugal filtration was used to investigate the difference in physicochemical properties of wet-milled rice flours. The eating qualities of it’s rice cakes were also examined.
Centrifuge dehydration, it performed three layers of filter cake with different color after centrifuging. The data showed that there were differences in particle size and leached out amount of rice flour between different layers. Rice flour which located in the inside-layer showed highest protein, ash and fat content, highest amylase activity and lowest viscosity, white index and enthalpy(ΔH). Rice flour which located in the intermediate-layer showed lowest amylase activity, protein, ash and fat content and highest viscosity, white index and enthalpy(ΔH).
In rice flour products, the physical properties of nein-kau, the results found that nein-kau prepared by inside layer had lowest value in springiness, cohesiveness and chewness. Nein-kau prepared by outside layer showed highest springiness, cohesiveness and chewness. Concerning the eating quality of rice cup cake, rice cup cake prepared by different layers of TNuS17 also showed differences in texture. Rice cup cake prepared by inside layer showed lowest hardness, adhesiveness and chewness. Rice cup cake prepared by outside layer showed highest hardness, adhesiveness and chewness.
中文摘要……………………………………………………1
英文摘要……………………………………………………2
壹、前言……………………………………………………4
貳、文獻整理………………………………………………5
一、稻米之結構與組成成分……………………………5
二、稻米之化學組成……………………………………8
三、米穀粉的碾磨技術………………………………..10
四、離心脫水之應用…………………………………...11
五、離心之沈降係數…………………………………...13
六、化學組成與米食產品品質之相關性……………...17
七、產品質地的物性分析……………………………...19
八、米穀粉工業及米食加工的現況及未來的走向….21
參、材料與方法…………………………………………...22
一、材料………………………………………………...22
二、實驗架構…………………………………………...23
三、方法………………………………………………...24
1. 米穀粉之製備……………………………………..24
2. 基本成份分析……………………………………..24
3. 理化特性分析……………………………………..24
a.分層濾餅體積比例測定…………………….….24
b.濾餅比重測定…………..………………………24
c.連續糊化黏度之測定…………………………..25
d.示差掃描熱分析………………………………..25
e.澱粉液化酶活性之測定………………………..25
f.粒徑分析………………………………………..26
(1). 乾燥後不同層級米穀粉之粒徑分析……...26
(2). 不同層級濾餅之粒徑分析………………...26
g.色澤測定………………………………………..27
h.沈降係數分析…………………………………..27
i.不同層級濾餅之胺基酸成份分析……………..27
4. 產品之製作……………………………..……..…..28
(1). 年糕之製作……………………………..…….28
(2). 碗粿之製作……………………..…………….28
5. 產品之物性分析…………………………..…...….28
6. 統計分析……………………………………...…...29
肆、結果與討論…………………………………………...30
1.離心過濾後分層濾餅之米穀粉化學組成……......30
2.離心過濾後分層濾餅之沈降係數………………..32
3.不同層級濾餅之米穀粉粒徑分析………………..38
4.不同層級之濕磨米穀粉色澤分析………………..38
5.不同層級濕磨米穀粉之連續糊化黏度分析……..44
6.不同層級濕磨米穀粉之示差掃描熱分析………..47
7.不同層級濕磨米穀粉之澱粉液化酶活性………..47
8.不同層級濾餅之胺基酸成份分析………………..50
9.不同層級濕磨米穀粉之產品試製結果…………..52
伍、結論…………………………………………………...58
一、離心過濾後分層濾餅之各層濕磨米穀粉理化特性…58
二、離心過濾之不同層級濕磨米穀粉對產品品質的影響………………………………………………...………....58
陸、參考文獻………………………..…………………..……..59
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