Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75531
標題: 以膨化糙米製造米酒之研究(1):膨化糙米的製備及其性質
作者: 賴滋漢
王源禮
關鍵字: 米酒製造;糙米;膨化
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 44, Issue 4, Page(s) 79-90.
摘要: 
以批式直火膨化試驗機製取膨化蓬萊糙米,其最佳膨化條件為裝料時投入8%冰塊
、膨化壓力 8kg/cm ?插A此可縮短加熱時間及降低膨化溫度而得到米粒平均、焦化程度輕微
、酵素消化性良好的膨化米。膨化糙米經飽和蒸汽收縮後,米粒仍維持完整,體積約增加為
原糙米的 1.5 倍,水分降至約 11.75 %低於原料糙米,消化性亦優於經精白蒸熟的蒸飯。
以掃瞄式電子顯微鏡( SEM )觀察糙米膨化收縮前後內部微細構造, 膨化米澱粉粒消失而
成多孔狀,而收縮後亦能維持此一多孔構造。糙米膨化前後,其平衡水分吸收曲

A batch-type test puffing machine with directly heating was used to
prepare the puffed Japanica type brown rice. Addition of 8% ice (based on rice)
to rice material and 8 kg/cm ?? of pressure was excellent to reduce heating time
and puffing temperat
URI: http://hdl.handle.net/11455/75531
Appears in Collections:第44卷 第04期
農業暨自然資源學院

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