| Summary: | 碩士 === 大葉大學 === 生物產業科技學系碩士班 === 92 === The aim of our research study, is to use the anka rice as the source of anka pigment, and also to use different compound extract base values (ethanol, glycerin, water) etc, with various percentage , and further use microwave heating（2500 W） process, in order to change the anka rice physical property for better stability, as the result to study the most adaptable extract and color quality assurance, finally to execute the combining of anka pigment extract and egg tart which needs high heat baking to prove its heat tolerance and stability.
There are three larger light absorption values while performing the research of the anka rice extract. As the comparison of L, a, b, and delta E value, the extract percentage ethanol:glycerin=3:2 is better performed, the result is same as by using microwave heating extract value. When use in food baking process, the L, a, b, is higher due to it is distilled by extract percentage ethanol：glycerin=3:2 , and ethanol:glycerin=31:19, the L value has no obvious difference, a value , b value and Chroma value except F (300 degree C, 15 min), the others have no obvious difference, this represents that under high temperature and long time baking, the extract percentage is ethanol : glycerin =3:2 and ethanol : glycerin=31:19 microwave heated is better performed. Under the same storage condition and time challenge, the performance result of its L, a, b, the extract percentage of ethanol: glycerin= 31:19 and microwave heated is better performed: the difference of delta E value is also smaller. In conclusion, by using the extract percentage of anka pigment with ethanol : glycerin = 31:19, in addition to advance microwave heating 30 second before extracting , there is a better performance in terms of color stability, the ability of extracting heat resistance, and preservation.
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