油炸加工對芋頭品質之影響

Effect of Deep-Fat Fry Processing on the Quality of Taro

史宏財(Horng-Tsair Shih)

《桃園區農業改良場研究報告》 34期 (1998/09) Pp. 27-38

https://doi.org/10.29567/ZHWHGX.199809.0004

摘要

為改善芋頭做為火鍋材料煮後發生組織易鬆散粉碎之缺點，本研究將芋頭分為頭段、中段及尾段，在120、130、140、150、160、170或180˚C下，進行1～14分鐘不等時間之油炸處理時，結果顯示芋頭之水分含量及硬度皆隨油炸溫度之升高而降低。愈長的油炸時間並未顯示芋頭會有較佳的耐煮不易破碎性質。愈短的油炸時間則顯示有愈佳的芋頭品質。以水分含量為62.10%、69.05%之芋頭於150˚C、160˚C油炸5分鐘，顯示以水分含量較低之芋頭較為耐煮；若以部位區分則以芋頭之頭段較為耐煮，其次為中段，最不耐煮者為芋頭之尾部。

關鍵字

芋頭 ； 油炸 ； 加工 ； 品質

並列摘要

In order to improve the defects of easy smashed properties while taro was cooking in a chafing pot, the experiments of processing of taro were conducted at Taoyuan DAIS. Taros were divided into three parts, head, middle, and tail sections, then deep-fat frying treatments were undertaken for 1 to 14 minutes at the temperature of 120, 130, 140, 150, 160, 170 and 180˚C. The results indicated that moisture contents and hardness of taro decreased followed by the increasing of oil temperature. Longer deep-fat frying time did not improve the taro qualities from property of easy smashed to property of solid. The shorter the time of deep-fat frying was, the better the quality of taro was. The results of five minutes deep-fat frying at 150˚C or 160˚C indicated that the taro is difficult to smash for cook when the water content was low. The head section of taro had the best shape keeping ability, and the middle section of taro was the second. The tail section of taro was easier to go smashing.

並列關鍵字

Taro ； Deep-fat frying ； Processing ； Quality