不同乾燥粉圓方式對其產品品質的影響

Effects of Drying Methods on the Quality of Starch Pearls

傅以中(Yi-Chung Fu) ； 吳美雪(Mei-Huseh Wu) ； 戴俐(Li Da) ； 陳仲仁(Chung-Jen Chen) ； 楊炳輝(Binghuei B. Yang)

《臺灣農業化學與食品科學》 42卷6期 (2004/12) Pp. 474-482

https://doi.org/10.6578/TJACFS.2004.060

摘要

本試驗以樹薯澱粉為原料，添加0-3%的羧甲基纖維素製作粉圓。試驗包括探討乾燥粉圓的烹煮時間與粉圓大小的關係，羧甲基纖維素的添加對乾燥粉圓品質的影響以及利用微波末段乾燥縮短乾製粉圓的時間。結果顯示，乾粉圓越大，在烹煮時水分由外層藉由質量傳送至內部也更加困難，當乾粉圓的半徑大於3mm時，半徑每增加l mm所需完成烹煮時問增加為1.5倍（由68 min增加至l00min）。粉圓的硬度會隨羧甲基纖維素的增加而增加，不含羧甲基纖維素的乾燥粉圓硬度顯著偏低且易脆。微波末段乾燥粉圓可省去三分之二的傳統乾燥時間，產品維持與市售粉圓相當的硬度及烹煮後的完整率，且有較低的烹煮損失率及較短的烹煮時間，未來應可將微波末段乾燥應用在粉圓的乾燥上。

關鍵字

粉圓 ； 末段乾燥 ； 微波 ； 羧甲基纖維素 ； 自然對流

並列摘要

Cassava starch was used as main material to mix with 0-3% carboxymethyl cellulose (CMC) for preparing starch pearls. The required cooking time which was relative with the diameter of starch pearls and the effect of CMC on the quality of making dried starch pearls were examined. Microwave finish drying used to reduce the drying time was also investigated. The results indicated that the larger the size of dried starch pearls, the more difficult to gelatinize the inner layer of starch pearls because of requiring the longer heat and mass transfer for obtaining sufficient water and reaching the required temperature. When the radius of starch pearls was larger than 3 mm, the required cooking time increased to 1.5 times (68 min to 100 min) per 1 mm of radius increase. CMC will improve the quality of dried starch pearls obviously. The hardness of starch pearls increased with increased CMC concentration. Without adding CMC, the dried starch pearls are fragile and actually could not be distributed in the market. Microwave finish drying reduced the natural convective drying time by about 66% with the equal quality in unbroken percentage and hardness of commercial samples and an improvement in quality indicated by less cooking loss and shorter cooking time.

並列關鍵字

Starch pearls ； Finish drying ； Microwave ； CMC ； Natural convection