臺灣博碩士論文加值系統

碗粿的主要原料是高直鏈澱粉秈米，碗粿的製造過程需要一「預糊化」步驟，此步驟費時且不易控制。因此，本論文旨在利用都是由半乳醣聚甘露醣構成之關華豆(guar)膠或刺槐豆(locust bean)膠來促使秈米榖粉懸浮液在蒸煮過程中不會發生沉澱現象，藉以取代碗粿製程中的「預糊化」步驟。實驗中以台中在來1號當樣品，利用示差掃描熱分析儀和快速連續黏度測定儀來分析秈米榖粉與半乳醣聚甘露醣混合系統的糊化行為；另外，藉由物性測定、色差測定、離水性實驗與掃描式電子顯微觀察來探討添加不同濃度的關華豆膠或刺槐豆膠所製造的碗粿之理化特性。由實驗結果顯示，半乳醣聚甘露醣可以減少台中在來1號米榖粉的糊化熱焓值與成糊溫度，並提昇尖峰黏度，而且以關華豆膠作用的效果會比刺槐豆膠的作用顯著；另一方面，添加關華豆膠或刺槐豆膠的碗粿，會得到較高的物性測定值與色差測定結果，以及較低的離水性，其中又以添加0.3%與0.5%的關華豆膠以及0.5%的刺槐豆膠的碗粿樣品在官能品評得到較高的分數。

Rice curd is made from high amylose indica rice. During the preparation, pregelatinization is required to prevent from the sedimentation of rice flour particle. The objective of this investigation was tried to apply the galactomannan, either guar of locust bean gum, as the thickener to substitute the tedious and uneasy to control process of pregelatinization. During the study, Taichung Native 1 was used as the raw material. The pasting behaviors of the mixed rice flour and galactomannan batter were determined by the differential scanning calorimeter and the Rapid Visco Analyser. The effects of galactomannan on the quality and texture of rice curd were examined by the static rheometer and color difference meter, syneresis test and scanning electron microscope. The results indicated that galactomannan decreased the gelatinization enthalpy and pasting temperature, and increased the peak viscosity of the rice flour. The effectiveness is more pronounced with guar gum. Meanwhile the rice curds with galactomannan would have high texture values and color difference results, and low syneresis. The better sensory evaluation was scored for the rice curd with 0.3%, 0.5% guar gum, or 0.5% locust bean gum.

中文摘要
英文摘要
圖目錄
表目錄
壹、前言
貳、文獻回顧
Ⅰ、膠
(一)膠的定義
(二)關華豆膠
(三)刺槐豆膠
Ⅱ、澱粉-半乳醣聚甘露醣之相互作用
(一)成糊溫度與糊化溫度
(二)冷凍-解凍安定性
(三)儲藏穩定性
Ⅲ、半乳醣聚甘露醣在高溫環境下的降解行為
(一)熱加工過程的黏度變化
(二)熱的降解行為
1.溫度與時間的影響
2.濃度
3.分子量
Ⅳ、質地描述分析
(一)質地
(二)質地描述分析
參、材料與方法
一、實驗架構
二、實驗材料
三、實驗方法
(一)樣品製備
1.濕磨米穀粉製備
2.米漿製備
3.碗粿製作
4.添加半乳醣聚甘露醣的碗粿製作
(二)分析方法
1.成份分析
2.示差掃描熱分析
3.快速連續黏度測定
4.物性測定
5.色差測定
6.離水性實驗
7.掃描式電子顯微觀察
8.官能品評
9.統計分析
肆、結果與討論
一、成分分析
二、糊化熱性質
三、成糊行為
四、質地描述分析
五、色澤分析
六、離水性
七、掃描式電子顯微觀察
八、官能品評
伍、結論
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