|Title:||炊飯技術之研究||Other Titles:||Studies on Techniques of Rice Cooking||Authors:||江伯源
|Keywords:||米食;糊化;老化;炊飯;rice;gelationization;retrogradation;rice cooking||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||195-208||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
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.
|Appears in Collections:||農業化學組|
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