甘藷薄片油炸加工技術研究

Study of Deep-fat Frying Techniques on the Different Varieties of Sweet Potato Chips

史宏財(Horng-Tsair Shih)

《桃園區農業改良場研究報告》 30期 (1997/09) Pp. 12-23

https://doi.org/10.29567/ZHWHGX.199709.0003

摘要

本研究探討桃園一號、桃園二號、台農57號及台農66號四種甘藷品種切片最適當之油炸條件，以生產高品質之甘藷薄片，並瞭解不同品種甘藷之加工特性。結果顯示殺菁或未殺菁兩種處理之油炸後薄片水分含量、薄片硬度皆隨油炸溫度或油炸時間之增加而降低，而甘藷薄片中粗脂肪之含量則隨油炸溫度或油炸時間之增加而增加。經殺菁處理所得甘藷薄片中之粗脂肪含量在39.64～49.36%間，較未殺菁處理甘藉薄片之27.63～35.57%粗脂肪含量高出許多。經殺菁處理之甘藷薄片油炸條件可以為下列條件之一：（1）140℃，150、180秒（2）145℃，120、150、180秒；（3）150℃，120、150秒；而未殺菁處理之油炸條件則為（1）140℃，180秒；（2）145℃，120、150、180秒；（3）150℃，120秒。以沸水先殺菁10分鐘，再經150℃烘乾3、6、9分鐘處理，繼以140、145、150、155℃進行不同時間之油炸處理，結果顯示殺菁後烘乾9分鐘較佳，因其油炸後薄片中之粗脂肪含量最低，其油炸條件可以（1）145℃，90、120、150秒，及（2）150℃，75、90、120秒進行。

關鍵字

甘藷 ； 油炸 ； 品質分析

並列摘要

Four varieties of Taoyuan 1, Taoyuan 2, Tainung 57, and Tainung 66 sweet potato slices were used in deep-fat frying experiments, in order to acquire optimum deep-fat frying conditions and to improve the qualities of sweet potato chips, also to understand the processed properties of those four sweet potato varieties. The results showed that water contents and hardness of sweet potato chips of blanched and non-blanched treatments were decreased accompanied by the increasing of deep-fat frying temperature and time, and the higher temperature or the longer deep-fat frying time , the lower contents of crude fat of chips were obtained. The contents of crude fat of different blanched treatments were at the range from 39.64 % to 49.36 %, it were higher than the range of 27.63 to 35.57 % contents of non-blanched treatments. The deep-fat frying processing conditions of blanched sweet potato slices could be proceeded as follows : (1) 150 or 180 seconds at 140 ℃, (2) 120, 150 or 180 seconds at 145 ℃, (3) 120 or 150 seconds at 150 ℃, and non-blanched sweet potato slices also could be one of those following deep-fat frying treatments: (1) 180 seconds at 140 ℃, (2) 120, 150 or 180 seconds at 145 ℃, (3) 120 seconds at 150 ℃.Sliced sweet potato treated with 10 minutes boiling water blanching, after 3, 6, or 9 minutes deep-fat drying at 150 ℃, then deep-fat fried at 140, 145, 150, and 155 ℃ in different deep-fat frying time, the results indicated that 9 minutes deep-fat drying time treatment was the best one, due to the lowest contents of crude fat, it's deep-fat deep frying conditions could be proceeded as follows: (1) 90, 120 or 150 seconds at 145 ℃, (2) 75, 90 or 120 seconds at 150 ℃.

並列關鍵字

Sweet potato chips ； Deep-fat frying ； Quality analysis