稉糯稻米品質之研究Ⅰ.六個品種加工製品之質地特性

Studies on Rice Quality of Japonica Waxy Rices I. Texture of Processing Products for Six Varieties

許愛娜(Ai-Na Hsu)

《臺中區農業改良場研究彙報》 66期 (2000/03) Pp. 15-26

https://doi.org/10.6956/BTDAIS.200003.0015

摘要

為明瞭不同稉糯品種製作（米麻）糬與年糕質地特性之變化，進而對各品種之適作加工產 品進行探討。由於期作與品種間有顯著的交感作用，兩個期作宜分別討論。製作加工產 品之入口品質，是以硬度與粘性綜合表現之均衡性加以判定。（米麻）糬之製作，第一期作在 六個參試品種中，僅以乙女糯較不適合外，其餘品種之均衡口感表現類似；第二期作則以台稉糯5號、台中糯70號、新竹糯4號、台稉糯1號等四個品種較適合製作（米麻）糬。年糕之製作，第一期作以中國糯130號、台稉糯5號、台稉糯1號、新竹糯4號等四品種口感較佳；第二期作則以新竹糯4號最佳，台稉糯1號與台稉糯5號次之。

關鍵字

稉糯 ； (米麻)糬 ； 年糕 ； 質地特性

並列摘要

Datum to two crop seasons were discussed seperately due to significant interaction between crop and variety. Texture variation of rice processing products ”mochi” and ”sweetened rice cake” made from different japonica waxy rice varieties were evaluated according to balance (stickiness/hardness). Except Odome-mochi, the other five varieties of the first crop season and Taikeng glutinous 5, Taichung glutinous 70, Hsinchu glutinous 4 and Taikeng glutinous 1 of the second crop season are suitable for making mochi. Chukoko-mochi 130, Taikeng glutinous 5, Taikeng glutious 1 and Hsinchu glutinous 4 of the first crop season and Hsiuchu glutions 4, Taikeng glutinous 1 and Taikeng glutinous 5 of the second crop season are suitable for making sweetened rice cake.

並列關鍵字

japonica waxy rice ； mochi ； sweetened rice cake ； texture