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第66期--2000年3月出刊

首頁 > 出版刊物 > 研究彙報 > 第66期--2000年3月出刊 > 稉糯稻米品質之研究 I.六個品種加工製品之質地特性

稉糯稻米品質之研究 I.六個品種加工製品之質地特性

研究彙報第六十六期 , Page 15-26,出版時間:2000- 3, 詳細內容
 
稉糯稻米品質之研究 I.六個品種加工製品之質地特性
 
作者:許愛娜
 
摘  要

  為明瞭不同梗糯品種製作?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。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;第二期作則以台梗糯5號、台中糯70號、新竹糯4號、台梗糯1號等四個品種較適合製作?糬。年糕之製作,第一期作以中國糯130號、台梗糯5號、台梗糯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,台梗糯1號與台梗糯5號次之。

關鍵字:梗糯、麻糬、年糕、質地特性。

Studies on Rice Quality of Japonica Waxy Rices
I. Texture of Processing Products for Six Varieties
Ai-Na Hsu
ABSTRACT

  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.

Key word:japonica waxy rice, mochi, sweetened rice cake, texture.

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