速食米飯加工條件探討

近年來因受到西方飲食文化及生活型態改變的影響，米食消耗量日趨減少，為喚起消費者對米食之重視並樂於攝取米食，進行速食米飯之開發，將雲林西螺台梗二號精白米依米：水= 1 : 1 、1 : 1.1及1 : 1.2的比例，並依一般煮飯製程製得白米飯。分別測其物性、色澤變化並進行官能品評。結果發現隨著水量增加其硬度(hardness) ，而阻抗力(resistance) 則漸減，以米：水= 1 : 1.1之米飯最受歡迎。當以45°C 熱風將其乾燥至水分含量約11-12%後分別用聚乙稀(polyethylene，PE) 及聚丙稀（polypropylene，PP) 袋真空包裝，並將其置於室溫貯存放2 個月及4 個月。將乾燥米飯復水後探討物性、色澤和官能品評。發現以PE及PP袋真空包裝皆會隨著貯存時間加長，其亮度、白色度和黃色度顯著增加* 而硬度則呈降低現象。PP袋真空包裝之復水米飯亮度、白色度及黃色度顯著比PE袋包裝高，但硬度則顯著較低。

關鍵字

預煮米乾；米飯；硬度；阻抗力；色澤

並列摘要

The amount of consumption of cooked rice was decreased gradually by the influence of western food culture and life style in recent years. To recall the consumers' awareness on the convenience of dried precooked rice and accept it, the methods for fast precede cooked rice were developed and investigated in this study. The Oryza sativa japonica cooked rice was cooked according to rice-to-water ratio at 1:1, 1:1.1 or 1:1.2. Then the physical properties, color and sensory were determined individually. The results showed that the hardness and resistance of cooked rice decreased as water ratio increased. The quality of cooked rice was best when rice was prepared at rice-to-water ratio at 1:1.1. Then the cooked rice was air-dried using 45°C hot air to the water content 11〜12 %. The air-dried rice was then vacuuming packed with either polyethylene (PE) or polypropylene (PP), stored at room temperature for 2 and 4 months. After the storage periods, the cooked rice was reversed and the physical properties, color and sensory were evaluated. It showed that L, b and white index (WI) of cooked rice were proportional to the storage time, but the hardness was decreased as the storage time increased. Furthermore, the L, b and WI of cooked rice vacuum packed with PP was higher than those of PE, but the hardness was significantly lower.

並列關鍵字

Dried precook rice ； Cooked rice ； Hardness ； Resistance ； Color

國際替代計量

速食米飯加工條件探討

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