不同辣椒品種剝皮加工技術之研究

Study on the Improvement of Peeling Processing Technique of Different Hot Pepper Varieties

史宏財(Horng-Tsair Shih) ； 吳安娜(Anna Wu)

《桃園區農業改良場研究彙報》 40期 (2000/03) Pp. 14-25

摘要

為探討剝皮辣椒的高溫油炸剝皮及鹼去皮條件，本研究將「生生193」品種辣椒分別經過170、180、190、200、210、220、230、240、250˚C油炸處理10、20、30、45、60秒，結果顯示剝皮辣椒加工以210～250˚C油炸20秒之高溫、短時間油炸處理最佳；辣椒之鹼處理剝皮為將辣椒於3、5、10%沸騰之氫氧化納溶液中處理20、30、40、50秒，結果顯示氫氧化納的濃度愈高或處理的時間愈長，辣椒剝皮所需要的時間愈短，最佳之鹼處理為5%氫氧化鈉、30秒鐘或以10%處理20秒最佳。不同品種辣椒剝皮加工適性調查結果顯示「生生193」品種辣椒可耐較長時間的油炸，其所需剝皮時間較短，辣味之表現並不很強烈，是適合製造剝皮辣椒的一個品種。

關鍵字

辣椒 ； 品種 ； 加工 ； 剝皮 ； 鹼處理

並列摘要

This expriment aimed to determine an optimum deep-fat frying conditions and alkalized peeling conditions of hot pepper varieties, which cv. ”Sen-sen 193” was first used at different frying temperatures ranged from 170˚C to 250˚C the deep-fat frying period ranged from 10 seconds to 60 seconds. The results showed that the peeling processing of hot pepper could be proceeded through 20 seconds of deep-fat frying at 210˚C to 250˚C.For easy peeling purpose, hot peppers were also treated with 3, 5, and 10% boiling sodium hydroxide solutions for 20, 30, 40, and 50 seconds respectirely. The results indicated that the higher the concentrations of sodium hydroxide, the longer the time treated, the lower the peeling time of hot pepper were needed.A treatment of five percent of boiling sodium hydroxide solution treated with 30 seconds, or 10% boiling sodium hydroxide solution treated with 20 seconds, could produce good peeling effects of hot pepper.Eight varieties of hot pepper, 16 samples in total, sampled from different areas were tested and analyzed for peeling processing adaptability. The results showed that ”Sen-sen 193” variety is the best raw material of peeling hot pepper product, owing to its good characteristics with longer deep-fat frying time, minimum peeling time, and lighter hot smell taste, than other varieties.

並列關鍵字

Hot pepper ； Varieties ； Frying ； Peeling ； Alkalized treatment