炊飯技術之研究

Abstract

本實驗以台中189號、台農67號、台中秈10號三種原料米品種為材料，探討其化學成分、理化特性對炊飯品質之影響。並以台中189號為原料米，探討電鍋、電子鍋炊飯過程中之影響因子及炊飯品質，以作為家庭、工業上炊飯技術之參考。 在直鏈澱粉含量方面，三種品種原料米均在19~20％左右。而糊化溫度方面，三種米穀粉均在68~73℃，米澱粉則在68~70℃。在品評接受性方面，三種原料米間沒有顯著差異，但以台中189號品評接受性較高。 在炊飯技術探討方面，電鍋、電子鍋炊飯條件如下；稱取l/2（炊飯容器之容積）之米量，經水洗滌3次，加入13~14倍（重量比）水量，置於室溫下，浸漬30min後，進行炊飯；炊煮後先燜熱20min（攪鬆前燜熱），再將米飯攪鬆；攪鬆後再燜熱30min，即可得較佳之電鍋、電子鍋炊飯成品。 在便當大量工業生產時，大都採用連續式或批式瓦斯炊飯機較多，利用批式或連續式蒸飯機則較少，在品評方面，以連續式瓦斯炊飯機較佳“另在掃描式電子顯微鏡（S.E.M.）圖中，可觀察到米飯成品之網狀結構，粥製品則網狀結構被破壞；老化後，則成緻密表面。 Three varieties of milled rice.(Taichung 189, Tainung 67. Taichung sen 10) were as the material in this studyand the texture of cooked rice was correlated with pysicochemical parameters were invetigated. Also got the milled rice Taichung 189 be the material in order to find out the influenced factor during the cooking process with the electric cooker & electron cooker, and family, industrial cooking technique be the reference. The amylose content of the three varities milled rice were about 19- 20%, For all three measturements of pasting temperature. their rice flour and rice starch were 68-73 ¢XC and 68-70¢XC. Inthe sensory evaluation analysis the three varities of milled rice did not have significant difference, but Taichung 189 obtained the best recevie. When using electron & electric cooker, evidence us presented indicating that must use the following conditions: Estimating half of the rice quantity (the volume of cooking rice container) ,washing three times & pouring in with 1.3-1.4 times of the water (w/w), stayed with room temperature for 30 mm.; after cooking, keep warmed with 20 mm. (get loose of the rice before keep warmed ) and then let the rice get loose in granule; after loosing, keep warmed in 30 mm. again, it will be getting the good product of electrical & electron cooking rice. When the industrial production, the most used continous or batch gas cooker and few by batch or continuous steam cooker. In sensory test, it indicated that rice cooker by continuous gas cooker is the best. When examined with scanning electron microscope(S.E.M.), the network structure of cooking rice were observed, and the network structure of porridge product were breakdown, after retrogradation, it will have the finegrained (homogeneous) surface.