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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | Sin-Yee Teo | en |
| dc.contributor.author | 張心怡 | zh_TW |
| dc.date.accessioned | 2021-06-13T05:46:09Z | - |
| dc.date.available | 2006-07-18 | |
| dc.date.copyright | 2006-07-18 | |
| dc.date.issued | 2006 | |
| dc.date.submitted | 2006-07-12 | |
| dc.identifier.citation | 王建章。1989。利用雙軸擠壓蒸煮技術連續製造米麻 糬皮之研究。國立台灣大學食品科技研究所碩士論文。
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Kinetics of phase transition of native, cross-linked and hydroxypropylated rice starches. Starch/Starke 48: 17-21. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/33787 | - |
| dc.description.abstract | 國內米食加工產品中,糯米類的米食品以湯圓、米麻 糬和年糕為大宗，米麻 糬香Q可口的獨特質感，乃來自於傳統之搥打。本實驗以不同攪拌溫度（30、50、70℃）、攪拌時間（3、6、10、20、30min）、搥打次數（50、250、450次）及水份含量（45、50、55、60%）進行糯米漿團流變性質與微細構造之探討，探討攪拌與搥打溫度對產品性質的影響，以瞭解網狀結構形成機制，盼能應用於糯米類或其他澱粉類產品之開發，利於市場的推廣。
攪拌與搥打溫度的提高，有助於糯米漿糰中澱粉之糊化；且攪拌比搥打更能促使糯米漿糰之糊化。於攪拌與搥打過程中，水分之損失最高者小於6％，應不會影響產品性質。低水分含量時（45%），提高攪拌時間或搥打次數的增加，容積密度下降較顯著。提高攪拌或搥打溫度時，高水分含量（60%）製品的容積密度反而較高。搥打造成硬度下降率較攪拌方式顯著，且冷凍後硬度的變化率較小。此外，糯米漿糰經過攪拌或搥打後，會將空氣打進組織中，形成大大小小的孔洞，且內生性黏度皆有下降趨勢。當在低水分含量時，組織較硬，攪拌或搥打溫度的提高，線性黏彈區域較長，容積密度下降較顯著，SEM圖中的孔洞也較大，表示空氣進入組織結構後易被包著，樣品結構較呈現彈性。在高水分含量時，組織較軟，攪拌或搥打溫度的提高，G’值較低，線性黏彈性較短，空氣容易被打進去，但容積密度反而較高，SEM圖中的孔洞也較小且少，內生性黏度下降較顯著，表示空氣進入組織後由於結構的破壞空氣不容易保留，樣品結構較呈現黏性。 | zh_TW |
| dc.description.abstract | Tongyuan, mochi, and rice cake are the major products made from waxy rice in Taiwan. Due to its particular elastic property with multiple varieties, mochi attracts much attention of consumers and become a potential product for both eastern and western markets. The objective of my research is to study the effect of the agitation and pounding on the mochi characteristics at different temperatures（30、50、70℃）, agitation time（3、6、10、20、30min）, pounding times（50、250、450times）and moisture content（45、50、55、60%）. The formation of network and the rheological of waxy rice are focused. The results can applied to prepare different glutinous rice and another starch products.
The increase of temperature in the processing of agitation and pounding will enhance the gelatinization of starch. The highest water loss is only 6%. The agitation and pounding reduced the bulk density of the cooked glutinous rice cake with low-moisture-contain (45%). However, the bulk density will be increased for the rice cake with high moisture (60%). From the texture profile analysis, the reduction in hardness caused by pounding was more profound than that by agitation. The pounded product was more stable during the storage at -20℃. Agitation and pounding as well as the increase of the temperature increased the range of linear viscoelastic region for the low-moisture-content samples, bulk density decreasing, the pores were more bigger, the characteristic of product is more elasticity. For the high-moisture content samples, the increase of the temperature decreased the range of linear viscoelastic region, the value of G’ is lower, the pores are smaller and fewer, but the bulk density is higher. The intrinsic viscosity is also decreased, the characteristic of product is more viscous. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-13T05:46:09Z (GMT). No. of bitstreams: 1 ntu-95-R93641006-1.pdf: 11923709 bytes, checksum: 5255c6c8f644841b08b7a42c6db7a186 (MD5) Previous issue date: 2006 | en |
| dc.description.tableofcontents | 前言 1
文獻回顧 3 一、稻米分類 3 二、磨粉方法對米穀粉品質影響 5 三、澱粉顆粒與其組成結構 5 （1）直鏈澱粉結構 7 （2）枝鏈澱粉結構 7 四、澱粉的糊化與回凝 8 （1）澱粉顆粒的糊化 8 （2）澱粉的回凝 9 五、食品流變學之簡介 10 （1）流變學 10 （2）動態流變儀 11 六、 米麻 糬 23 影響產品性質的因子 23 （1）米種 23 （2）添加物 23 （3）加工方式 24 （4）粒徑之影響 24 （5）糯米漿糰之蒸煮 25 （6）攪拌（agitation） 26 （7）搥打（pounding） 26 實驗架構 28 實驗方法 29 一、材料 29 二、製備方法（攪拌與搥打方式） 29 三、基本成分分析 29 四、糊化度測定 34 五、水分之損失 34 六、流變性質測定 35 七、質地分析 37 八、顯微結構的觀察（SEM） 37 九、容積密度(Bulk density) 38 十、內生性黏度（Intrinsic viscosity） 38 十一、數據分析 39 結果與討論 41 一、原料 41 二、糊化度測定 43 三、水分之損失 43 四、容積密度 48 五、硬度 51 六、流變性質 61 （a）震盪實驗（Oscillatory test） 61 （b）蠕動試驗（Creep test） 73 七、電子顯微結構 96 八、內生性黏度 112 結論 118 參考文獻 120 附錄 126 | |
| dc.language.iso | zh-TW | |
| dc.subject | 搥打 | zh_TW |
| dc.subject | 麻糬 | zh_TW |
| dc.subject | 糯米漿糰 | zh_TW |
| dc.subject | 流變 | zh_TW |
| dc.subject | 攪拌 | zh_TW |
| dc.subject | cooked waxy rice products | en |
| dc.subject | Mochi | en |
| dc.subject | pounding | en |
| dc.subject | agitation | en |
| dc.subject | rheological | en |
| dc.title | 攪拌與搥打溫度對糯米漿糰流變性質之影響 | zh_TW |
| dc.title | The Effect of Agitation and Pounding Temperature on Rheological Characteristics of Cooked Waxy Rice Products | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 94-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 林子清,盧訓,張永和,賴鳴鳳 | |
| dc.subject.keyword | 麻糬,糯米漿糰,流變,攪拌,搥打, | zh_TW |
| dc.subject.keyword | Mochi,cooked waxy rice products,rheological,agitation,pounding, | en |
| dc.relation.page | 170 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2006-07-13 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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