探討不同添加物與擠壓加工程序對擠壓米麵條理化性質及品質之影響

Effects of Different Additives and Extrusion Processing on the Physicochemical Properties and Qualities of Extruded Rice Noodles

潘珈錚(Chiacheng Pan)

指導教授 ： 林貞信

國立屏東科技大學/農學院/食品科學系所/碩士(2012年)

https://doi.org/10.6346/NPUST.2012.00026

摘要

近年來，國內米食消費量逐年下滑，因此如何提振糧食自給率儼然已成為趨勢。為提升稻米多元化利用，本實驗以台南11號粳米製成米穀粉取代部分麵粉，且於配方中分別添加三仙膠及硬脂酸蔗糖酯（Sucrose stearate ester；SE），模擬麵粉的結構特性，藉由擠壓加工技術之熱量及質量傳遞、壓力的變化和剪切力所產生的效果，開發似拉麵結構與口感之米麵條。本實驗共分為兩部分，採用三種配方（控制組、1.5%三仙膠、1%硬脂酸蔗糖酯）做為原料，第一部分原料經混和、攪拌、醒麵後以傳統壓麵機進行延壓、截切製成米麵條，進一步探討三種配方及不同含水率（38、40及42%）下對米麵條理化性質及品質之影響。結果顯示，添加三仙膠組別有最大彈性1.46 mm、硬度0.18 kgf、咀嚼性1.14 kgf *mm及截斷力1.38 kgf，而原料含水率38%時有最大彈性1.70 mm、硬度0.19 kgf、咀嚼性1.35 kgf *mm、截斷力1.05 kgf；原料含水率42%時有最低蒸煮流失率3.71%。第二部分採用不同擠壓加工條件製作米麵條，以不同配方原料、螺軸轉速（30及60 rpm）及進料含水率（35、40及45%）進行擠壓加工實驗，探討擠壓加工程序變數及不同配方原料對米麵條產品理化性質之影響。結果顯示，於生米麵條的測定中發現，添加三仙膠組別有最低蒸煮流失率5.07%及最大彈性 2.27 mm、咀嚼度 0.33 kgf *mm及截斷力 1.37 kgf。不同進料含水率方面，當進料含水率為35%時，生米麵條有最大彈性2.21 mm、硬度0.44 kgf、咀嚼性0.44 kgf *mm、黏附性2.32 N及截斷力2.12 kgf；當進料含水率45%時，有最低之蒸煮流失率6.08%且有最大糊化度96.99%、亮度85.05及白度值82.34%。且生米麵條之蒸煮流失率、糊化度、亮度及白度值，會隨螺軸轉速增加至60 rpm時而降低。在熟米麵條的質地分析中則發現，添加三仙膠之組別有較大的硬度0.07 kgf、咀嚼度0.09 kgf *mm及截斷力0.87 kgf，隨著螺軸轉速增加至60 rpm，熟米麵條之彈性、硬度及咀嚼度有顯著上升的趨勢（p < 0.05），且當進料含水率提高至45%時，熟米麵條之彈性、硬度及咀嚼度會隨之降低至1.48 mm、0.04 kgf及0.03 kgf *mm。綜合上述結果，在擠壓米麵條實驗中發現，以添加1.5%三仙膠且螺軸轉速60 rpm、進料含水率40%時，米麵條有較佳之質地品質。由50位專業品評人員針對不同配方之擠壓米麵條進行嗜好性品評，結果顯示，添加1.5%三仙膠之擠壓米麵條與1%乳化劑組相比，有較佳彈性、硬度、表面平滑度及整體接受度，感官品評結果與實驗結果相符。最後將傳統延壓、截切製成之米麵條、擠壓米麵條及市售手工拉麵相比較後發現，傳統方法製成之米麵條有最大彈性1.66 mm、硬度0.07 kgf、咀嚼度 0.92 kgf *mm及截斷力1.30 kgf，擠壓米麵條，則有最低蒸煮流失率2.86%，色澤則以市售麵條白度值84.65%較佳。

關鍵字

米穀粉 ； 米麵條 ； 擠壓技術 ； 理化性質

並列摘要

In recent years, domestic grains consumption has been declining, therefore finding ways to increase food sufficiency rate has become the trend. In order to promote the diversity of rice using. This research studies the structural characteristics of the experimental simulation flour containing rice flour made by Tainan 11 Japonica rice, gluten, xanthan gum and sucrose stearate ester. They were put through extrusion processing technology of heat transfer, mass transfer, the effect produced by the pressure changes and shear forces to produce the development of a noodle-like structure and texture of rice noodle. There were two parts in this study. The study have three kinds of formula(control, 1.5%xanthan gum, 1% sucrose stearate ester). The first part was making noodle by machine. The rice noodles make by mixing, resting, sheeting, complex and cutting. Study the effects of different additives and moisture content （38, 40, 42%）on the physicochemical properties and qualities of rice noodles. The results showed that there are the highest springiness 1.46 mm, hardness 0.18 kgf, chewiness 1.14 kgf *mm, cutting force 1.38 kgf at the formula of adding 1.5% xanthan gum. There are the highest springiness 1.70 mm, hardness 0.19 kgf, chewiness 1.35 kgf *mm, cutting force 1.05 kgf of the rice noodle on 38% moisture content. The second part was making rice noodle through extrusion processing technology under different extruder conditions. The rice noodle obtained at the various extrusion conditions. In the studies, rice noodle was made from three kinds of formula under the extruder conditions of two kinds of screw speed （30, 60 rpm）and three kinds of feed moisture content（35, 40, 45%）. Study the effects of different composition and extrusion processing on the physicochemical properties of extruded rice noodle. The results showed that there are the lowest cooking loss 5.07% and the highest springiness 2.27 mm, chewiness 0.33 kgf *mm, cutting force 1.37 kgf of the raw rice noodle added with xanthan gum. Among different feed moisture content, there are the highest springiness 2.21 mm, hardness 0.44 kgf, chewiness 0.44 kgf *mm, gumminess 2.32 N, cutting force 2.12 kgf of rice noodles with 35% feed moisture content. There are the highest and the lowest cooking loss at the formula of adding 1.5% xanthan gum. It has the highest degree of gelatinization 96.99%, L-value 85.05, white index 82.34% and the lowest cooking loss 6.08% of rice noodles with 45% feed moisture content. When the extruder conditions increased to 60 rpm in screw speed, the cooking loss, L-value, degree of gelatinization and white index all reduced in trend. The texture result of cooked rice noodles shows that there are the highest hardness 0.07, chewiness 0.09 kgf *mm and cutting force 0.87 kgf of cooked rice noodles added with xanthan gum. When the extruder conditions increased to 60 rpm in screw speed, the springiness, hardness and chewiness all increased in trend（p < 0.05）. The springiness, hardness and chewiness will reduced to 1.48 mm, 0.04 kgf and 0.03 kgf *mm of cooked rice noodle with 45% feed moisture content. Above all the result, the rice noodle added with 1.5%xanthan gum and the extruder conditions is 60 rpm in screw speed has the better quality. The results of sensory evaluation analysis showed that there are much better springiness, hardness, surface smoothness and overall acceptability of rice noodle added with 1.5% xanthan gum. It is similar with the result of physicochemical properties. Finally, rice noodles made by traditional process and extruded rice noodles compared to the commercial noodle, the rice noodles made by traditional process showed greater quality in springiness 1.66 mm, hardness 0.07 kgf, chewiness 0.92 kgf *mm, cutting force 1.30 kgf. And the extruded rice noodles have the lowest cooking loss 2.86%. But the color of commercial noodle was much better.

並列關鍵字

rice flour ； rice noodles ； extrusion processing ； physicochemical

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