摘 要
米粉絲是國人所喜愛的米食製品，影響其品質的因子眾多，如原料米、磨粉方法、粒徑大小、加工條件等均是重要資訊；近年來由於我國原料米成本較高，業者常加入澱粉以降低成本，有關磨粉方法及澱粉添加對米粉絲品質有何影響？目前並未完全明瞭，因此有關米穀粉理化特性、加工條件與米粉絲品質之相關性探討，將是本實驗的研究重點。
實驗結果顯示，濕磨法因浸漬、研磨時，有水分的滲入，可製得較乾磨粉粒徑小、破損澱法少的米穀粉；米穀粉的粒徑大小與化學成分（粗蛋白、粗脂質、灰分）呈正相關，其會影響米穀粉及米粉絲的色澤，ｂ值上升，W.I.值下降。乾磨米穀粉粒徑在48.1 ~ 200.4μm範圍（破損澱粉率＜5﹪）、濕磨米穀粉粒徑在15.7 ~ 222.2μm範圍可製得抗拉強度、品評得分較高、烹煮損失率較低的米粉絲。
澱粉的添加會改變米粉絲原料粉的理化特性，如馬鈴薯澱粉及小麥澱粉隨添加比例增加與膨潤力、損耗正切tanδ呈正相關；馬鈴薯澱粉、玉米澱粉、小麥澱粉添加量在10~40 ﹪時，可使RVA最終粘度下降、米粉絲抗拉強度增加，米粉絲烹煮損失率下降，可降低米粉絲加工操作時之粘性，並可改善米粉絲品質，並使米粉絲呈現不同特性。
膨潤力及損耗正切tanδ與米粉絲抗拉強度呈正相關，與米粉絲烹煮失率呈負相關，可作為判斷米粉絲原料粉品質的指標之一。米粉絲的加工條件、粿糰水分、蒸煮、攪拌、壓延、擠絲均會影響米粉絲的製程及品質。粿糰水分含量及加熱處理會影響米粉絲的糊化度，糊化度增加會增強米粉絲的抗拉強度及減少烹煮損失率。攪拌、壓延有助於米粉絲成分均勻，組織重新組合、排列，可提高米粉絲的抗拉強度及減少烹煮損失率。而擠絲壓力之控制，不僅會影響米粉絲的膨潤性及微細構造，也會影響其品質及商品價值。二次蒸煮利用熱傳、增加糊化度及成分變化，有助米粉絲的口感及接受性之提升，電子顯微鏡觀察與切片染色觀察結果顯示，濕磨米穀粉存有較多單獨顆粒，在研磨、篩分過程中容易發生靜電吸附造粒情形，經水洗、乾燥後可去除此情形；乾磨米穀粉顆粒為一層狀構造，平均粒徑29.2μm時，經水洗會呈粘稠狀構造。
在RVA糊化物及米粉絲橫切面的微細構造，發現粒徑大的米穀粉製成之米粉絲，因粒子數及空隙之關係，會呈現較大孔洞之網狀構造，乾磨米穀粉平均粒徑21.4μm時RVA糊化物呈粘稠狀構造，米粉絲橫切面網狀構造有斷裂現象（破損澱粉＞5﹪），是否構成米粉絲在21.4~29.2μm時，抗拉強度下降之原因，有待進一步証實。粿糰水分會影響米粉絲糊化度，糊化度有助於米粉絲橫切面網狀構造的形成；擠絲壓力愈大，其米粉絲橫切面的孔洞網狀構造會愈大，外表會較平滑，由米穀粉及米粉絲微細構造觀察可作為米粉絲品質判斷及改善的輔助參考指標。

Abstract
Rice noodles are the favorite rice product of compatriots. There were many factors that might influence the quality of rice noodles. For example, material rice, milling methods, particle size and process conditions were important information of the quality of rice noodles. Recently, because of the cost of material rice was a higher, businesses added starch to reduce the cost. Effect of milling methods and add starch on the quality of rice noodles were not unclear completely so far. Therefore, this aim of experiment was to study the correlation between the physic chemistry properties of rice flour, processing conditions and the quality of rice noodles. The results were as follows.
When soaking and grinding, water might diffuse into rice. Because of the osmosis, diffusion and moisten of water, wet milling could obtain rice flour that particle size and damaged starch content rice was smaller and lower than dry milling. The correlation between particle size and chemical components (crude protein, crude lipid and ash) of rice flour was right. Particle size of rice flour influenced the color of rice flour and rice noodles. With increase of particle size of rice flour, b value was increasing and W.I. value was decreasing. The particle size of dry milling and wet milling of rice flour was from 48.1μm to 200.4μm (damaged starch content ＜5 %) and from 15.7μm to 222.2μm. That rice flour could produce rice noodles with lower tensile strength, higher sensory evaluation and lower cooking loss.
Addition of starch might change the physicochemical properties of rice flour of rice noodles. For example, with added level of potato starch and wheat starch increasing, swelling power and tanδof rice flour increased. When adding 30~40 % potato starch, corn starch and wheat starch, it could lower RVA final viscosity of rice flour, increase tensile strength of rice noodles and lower cooking loss of rice noodles. At the same time, it could lower the viscosity of rice noodles at processing and improve the quality of rice noodles. Adding starch could present different characteristics.
With swelling power, and tanδincreasing, tensile strength of rice noodles was increased and cooking loss was decreased. Therefore, swelling power and tanδof rice noodles could be the index of determining the quality of rice noodles. The processing condition of rice noodles, e.g. moisture content of rice dough, cooking, mixing, rolling and extracting, might influence the quality and produce process. Moisture content and heating of rice dough could influence the degree of gelatinization of rice noodles. When degree of gelatinization was increasing, it could enhance tensile strength and reduce cooking loss of rice noodles. Mixing and rolling improved the components of rice noodles mix well. Its also could make texture to be recombine and increase tensile strength and reduce cooking loss of rice noodles. To controlling the extract pressure could not only influence swelling power and microstructure of rice noodles, but also influence the quality and the commodity price. Secondary cooking was used heat conduction to increase degree of gelatinization and to change components. It could promote the texture and acceptation of rice noodles.
The results of observation of electron microscope and slice dyeing showed that rice flour from wet milling retained more single granules. Granules happened static electricity adsorption and agglomeration at grinding and sieving. After washing and drying, this situation could be improved. Rice flour granules from dry milling were a layer structure. The average particle size of rice flour was 29.2μm. After washing, rice flour particles would become thick structure.
On observation of the microstructure of RVA rice flour pastes and the cross-section o rice noodles, it could find that rice noodles made from large particle size of rice flour had larger pores and net structure, because of the number of particles and space. When the average particle sizes of rice flour with dry milling was 21.4μm, RVA rice flour pastes presented thick structure. The cross section of net structure of rice noodles had cracks (damaged starch content ＞5%). It must to go a step further to prove that the cause of tensile strength decreasingly when particle size of rice noodles was 21.4~29.2μm. The moisture content of rice dough might influence the degree of gelatinization of rice noodles. the degree of gelatinization facilitated the formation of the cross section net structure of rice noodles. Larger extract pressure would make the pores of the cross section net structure of rice noodles become bigger. It made surface smoother. The observation of microstructure of rice flour and rice noodles would be the index of determination of the quality of rice noodles and improvement.

目 錄
前言………………………………………………………………………1
文獻回顧 ………………………………………………………………..3
一. 米粉絲起源及現況…………………………………………………...3
二. 米粒結構與特性……………………………………………………...5
1. 米粒結構………………………………………………………….5
2. 米粒硬度………………………………………………………….9
3. 米種的選擇……………………………………………………...10
三. 磨粉方法對米榖粉理化特性的影響……………………………….12
（一）磨粉方法………………………………………………………..12
1.乾磨法……………………………………………………………...12
2.半乾磨法…………………………………………………………...13
3.濕磨法……………………………………………………………...13
（二）粒徑……………………………………………………………..15
（三）破損澱粉………………………………………………………..17
四. 米粉絲加工條件及影響因子……………………………………….17
1. 粿糰之水分………………………………………………18
2. 攪拌……………………………………………………………...18
3. 粿糰蒸煮…………………………………………………19
4. 二次蒸煮及乾燥………………………………………………...19
5. 添加物之影響…………………………………………………...19
材料與方法…………………………………………………………….22
一. 實驗材料…………………………………………………………….22
1. 米………………………………………………………………...22
2. 澱粉……………………………………………………………...22
二. 實驗流程…………………………………………………………….22
1. 實驗流程圖……………………………………………………...23
2. 濕磨米穀粉製備之流程………………………………………24
3. 乾磨米穀粉製備之流程………………………………………25
三. 實驗設備…………………………………………………………….26
1. 磨粉（漿）機……………………………………………………26
2. 離心機…………………………………………………………...26
3. 乾燥機…………………………………………………………...26
4. 搖篩機…………………………………………………………26
5. 迫粿機………………………………………………………….27
6. 壓延機………………………………………………………….27
7. 米粉擠絲機…………………………………………………….27
8. 蒸箱……………………………………………………………..27
四. 實驗方法…………………………………………………………….27
（一）樣品處理………………………………………………………..27
1. 浸漬處理………………………………………………………...27
2. 濕磨米榖粉……………………………………………………...27
3. 乾磨米榖粉……………………………………………………...28
4. 米澱粉…………………………………………………………...28
5. 米粉絲製備……………………………………………………...28
（1）不同粒徑之米粉絲………………………………………….28
（2）不同糊化度之米粉絲………………………………………28
（3）不同擠絲壓力之米粉絲……………………………………..29
（4）不同攪拌、壓延次數………………………………………..29
（5）二次蒸煮之米粉絲…………………………………………..29
（6）澱粉添加之米粉絲…………………………………………..29
（二）分析項目…………………………………………………………30
1.一般成分分析……………………………………………………30
（1） 水分測定………………………………………………..30
（2） 粗蛋白測定……………………………………………..30
（3） 粗脂肪測定……………………………………………..30
（4） 灰份測定………………………………………………..30
2.理化特性分析……………………………………………………31
（1）色澤分析（Color test）………………………………..31
（2）粒徑分佈（Particle size distribution）…………………31
（3）吸水性指標（Water absorption index）………………..32
（4）水溶性指標（Water soluble index）及膨潤力（Swelling power）…………………………………….32
（5） 凝膠黏稠度（Gel consistency）……………………….32
（6） 糊化連續黏度（RVA）…………………………………33
（7） 流變性質（Dynamic rheological pwperties）…………..33
（8） 示差熱掃描分析儀（DSC）…………………………….34
（9） 破損澱粉（Damaged starch）………………………….34
（10） 直鏈澱粉含量（Amylose content）………………….35
（11） 掃描式電子顯微鏡（SEM）觀察……………………36
a. 米粒……………………………………………………36
b. 米穀粉…………………………………………………36
c. RVA糊化物……………………………………………36
d. 米粉絲…………………………………………………37
（12） 切片染色觀察………………………………………..37
3.米粉絲品質分析…………………………………………………38
（1）色澤分析（Color test）…………………………………38
（2）膨潤性（Swell ratio）…………………………………..38
（3）物性分析（Physical properties analysis）………………38
a. 質地分析（Texture profile analysis）…………………38
b. 抗拉強度（Tensile profile analysis）………………….39
（4）糊化度（Degree of gelatinization）……………………..39
（5）蒸煮損失率（Cooking loss）…………………………..40
（6）品評分析（Sensory evaluation）………………………41
4.統計分析 ………………………………………………………..41
結果與討論 ……………………………………………………………44
第一章 浸漬對米濕磨處理之影響 …………………………………44
一. 米粒之吸水………………………………………………………….44
二. 浸漬對米粒成分之影響…………………………………………….44
三. 浸漬對粒徑之影響………………………………………………….47
四. 浸漬對破損澱粉之影響 …………………………………………...47
五. 吸水性指標與破損澱粉之關係 …………………………………...51
六. 米粒微細構造之變化……………………………………….51
七. 熱性質分析………………………………………………………….56
八. 糊化連續黏度分析………………………………………………….58
九. 結論………………………………………………………………….58
第二章　磨粉方法對米榖粉理化特性及米粉絲品質之影響 ………62
一.磨粉方法對米榖粉理化特性之影響……………………………….62
（一）粒徑分佈…………………………………………………………62
（二）粒徑與化學成分之關係………………………………………..62
（三）粒徑、化學成分與色澤之關係………………………………..64
（四）粒徑與直鏈澱粉………………………………………………..69
（五）粒徑與破損澱粉…………………………………………………69
（六）粒徑、破損澱粉與凝膠粘稠度………………………………..72
（七）膨潤力及水溶性指標與流變性質……………………..72
1. 粒徑與膨潤力及水溶性指標之關係………………………….72
2. 粒徑與流變性質之關係……………………………………….77
（1）不同磨粉方法米穀粉之流變性質…………………………..77
（2）膨潤力與貯存模數之關係…………………………………..81
（八）糊化連續黏度（RVA）分析…………………………………..83
（九）熱性質分析………………………………………………………83
（十）微細構造…………………………………………………………86
（十一）光學顯微鏡切片染色觀察…………………………………..93
二.磨粉方法對米粉絲品質之影響…………………………………….93
（一）粒徑對米粉絲色澤之影響……………………………………..93
（二）粒徑對米粉絲糊化度、烹煮損失率之影響……………………..97
（三）粒徑、黏膠稠度對米粉絲抗拉強度之影響……………………100
（四）膨潤力對米粉絲抗拉強度、烹煮損失率之影響……………..103
（五）米粉絲之微o細構造……………………………………………103
（六）粒徑對米粉絲質地（品評）之影響…………………………..107
（七）抗拉強度對米粉絲質地（品評）之影響…………………….110
三.相關性（Correlation coefficiet）分析……………………………..113
四.結論………………………………………………………………123
第三章 澱粉添加對米榖粉理化特性及米粉絲品質之影響………125
一.澱粉添加對米榖粉理化特性之影響……………………………125
1. 米穀粉與澱粉之平均粒徑與直鏈澱粉含量…………………….125
2. 米穀粉與澱粉顆粒之微細構造（SEM）………………………..127
3. 熱性質分析……………………………………………………….127
4. 糊化連續粘度分析……………………………………………136
5. 膨潤力分析……………………………………………………….142
6. 流變性質………………………………………………………….148
二.澱粉添加對米粉絲品質之影響…………………………………...154
1. 澱粉添加對米粉絲抗拉強度之影響…………………………….154
2. 澱粉添加對米粉絲烹煮損失率之影響………………………….156
3. 澱粉添加對米粉絲品評分析之影響…………………………….156
4. 澱粉添加對米粉絲微細構造（SEM）之影響………………….163
三.相關性分析………………………………………………………169
四.結論……………………………………………………………….173
第四章　米粉絲製作技術及相關影響因子探討……………………175
一. 粿（糰）水分含量（Moisture content）之影響………………..175
1. 米粉絲的糊化度…………………………………………………175
2. 米粉絲的抗拉強度………………………………………………177
3. 米粉絲的烹煮損失率……………………………………………177
4. 米粉絲微細構造（SEM）………………………………………177
二. 糊化度（Degree of gelatinization）之影響…………………….178
1. 糊化度對烹煮損失率之影響…………………………………….178
2. 糊化度對抗拉強度之影響……………………………………….178
3. 糊化度對膨潤性之影響………………………………………….181
4. 糊化度對微細構造（SEM）之影響…………………………….181
5. 糊化度對米粉絲品評分析之影響……………………………….185
三. 攪拌（Mixing）和壓延（Kneading）之影響………………….188
四. 擠絲壓力（die pressure）之影響………………………………..191
五. 二次蒸煮（2nd cooked test）之影響…………………………….196
六. 結論………………………………………………………………199
結語………………………………………………………………204
參考文獻………………………………………………………………206
附表……………………………………………………………………217

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