添加綠茶粉于米食膨發休閑食品最適操作條件之研究

The Study of Optimum Operating Conditions for the Rice Snack Food with Green Tea Powder Additive

宋國祥(Guoshiang Sung) ； 彭錦樵(Jinchyau Peng) ； 莊世昌(Shuchang Juang)

《農業機械學刊》 9卷2期 (2000/06) Pp. 27-38

https://doi.org/10.30062/JAM.200006.0003

摘要

本研究利用單軸擠壓機，藉由綠茶粉之添加，開發膨發米食休閒食品。實驗操作參數包括螺軸轉速、模具溫度以及綠茶粉添加於米穀粉之比例；探討操作參數對產品之徑向膨發率、糊化程度指標、水溶性指標以及總多元酚含量之影響，並利用反應曲面法找出擠壓機之最適操作條件。
實驗結果顯示，增加螺軸轉速會使產品之徑向膨發率、糊化程度指標以及水溶性指標呈現先上升後下降之趨勢；然而螺軸轉速對於產品之總多元酚含量並不具有顯著之影響，提高模具溫度對於產品之徑向膨發率有負面之影響，且糊化程度會上升，以及產品之水溶性指標會呈現先下降後上升之趨勢。但模具溫度(130~160℃)對於產品之總多元酚含量並不影響。增加綠茶粉添加比例對於產品之徑向膨發率、糊化程度指標以及水溶性指標有負面之影響；然而與產品之總多元酚含量呈現正相關。
藉由反應曲面法評估擠壓機之最適操作範圍，並經實驗之驗證，證明在此最適操作範圍內各反應性狀迴歸模式之預估值與產品實際量測値並無統計上之差異，故可確認迴歸模式之適當性。

關鍵字

綠茶粉 ； 反應曲面法 ； 總多元酚

並列摘要

Green tea powder was used as an additive in rice grits to produce a rice snack food by using a single-screw extruder. The operation variables were screw speed, die temperature and green tea powder content. The response surface methodology was used to investigate the effects of operation variables on extrudate's radialexpansion ratio, degree of gelatinization, water solubility index and total poly phenol content. Results indicated that: The extrudate's radial expansion ratio, degree of gelatinization and water solubility index increased with increasing screw speed, andthen decreased gradually. The screw speed had no effect on the extrudate's totalpolyphenol content. Increasing the die temperature decreased the radial expansionratio, but increased the degree of gelatinization. Extrudate's water solubility indexfirst decreased and then increased gradually with increasing die temperature. The extrudate's total poly phenol content was independent of the die temperature. Increasing green tea powder content decreased the radial expansion ratio, degree of gelatinization and water solubility index, but increased the total poly phenol content. The extruder's optimum operation conditions were developed through the response surface methodology in this research. An experiment was taken to testify the responses of dependent variables under the optimum operation conditions. There sults showed that there were no significant differences between the regression model and experimental results for the radial expansion ratio, degree of gelatinization, water solubility index and total phenol content. The optimum operation conditions and the regression model developed were useful in this study.

並列關鍵字

Green Tea Powder ； Response Surface Methodology ； Total Polyphenol