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頁籤選單縮合
題 名 | 改善真空油炸芋頭片品質之研究=Studies on Improving the Quality of Vacuum-Fried Taro Chips |
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作 者 | 陳明娟; 曾立君; 翁義銘; | 書刊名 | 嘉義技術學院學報 |
卷 期 | 62 1999.02[民88.02] |
頁 次 | 頁19-31 |
分類號 | 463.36 |
關鍵詞 | 芋頭; 真空油炸; 油炸芋頭片; 草酸鹽; Taro; Vacuum frying; Fried taro chips; Oxalates; |
語 文 | 中文(Chinese) |
中文摘要 | 一般而言真空油炸產品因於較低溫度下(110﹣120℃)製得,較傳統油炸產品( 在約 160 ﹣ 200 ℃下製得)可保存較多的營養成分。以油炸芋頭片而言,真空油炸法的另 一優點在於可得較接近生芋頭原有之白色產品,而非一般油炸產品之黃褐色。然而,因為芋 頭中所含的草酸鹽類無法在真空油炸之溫度範圍內被分解,因此真空油炸芋頭片食用時會感 到有刺麻感。本研究即在探討如何減少真空油炸芋頭片中草酸鹽類之含量,以提高其品質。 將芋頭片水煮 1、2 或 3 分鐘後, 再分別用不同的油炸時間( 15、20、25、30 分鐘)進 行油炸;或先將芋頭片水煮 1 分鐘,浸泡酸水溶液( 0.1 %鹽酸、0.2 %鹽酸、0.3 %醋 酸或 0.5 %醋酸;v ╱ v ),再分別用不同的油炸時間( 15、20、25、30 分鐘)進行油 炸。不同前處理及不同油炸時間所得的芋頭片,分析其一般成分(水分、粗脂肪)、色澤、 測定其草酸含量並進行官能品評。結果顯示,各油炸芋頭片樣品水分含量均在 1 ∼ 3 %之 間,樣品間並無太大差異;一般而言經水煮者粗脂肪含量較未經水煮者稍高。 經水煮 1 或 2 分鐘之油炸芋頭片,草酸鹽類含量及麻刺感均明顯降低,並且在官能品評中之整體接受性 明顯提高。 經水煮 3 分鐘之油炸芋頭片,雖然在水分、粗脂肪及草酸鹽類含量方面與經水 煮 1 或 2 分鐘者相近,但因烹煮程度較高,在整個製程中不易保持芋頭片之完整性。經水 煮 1 分鐘,再浸泡酸水溶液無法達到更進一步降低油炸芋頭片草酸鹽含量之目的。 |
英文摘要 | With frying temperature not above 120℃, vacuum frying retains more nutrients than conventional frying which is usually conducted at a temperature range from 160 to 200 ℃. In the case of frying taro slices under vacuum, another advantage is the retaining of white color for the fried products similar to raw taro corm instead of brownish-yellow color as for most fried products. However, vacuum-fried taro chips possess acridity taste that is believed resulting from oxalates which can not be destroyed under vacuum frying temperature. Method to reduce the acridity taste from vacuum-fried taro chips was introduced in this report. Taro slices were cooked in water for 1 to 3 min or cooked for 1 min and then soaked in diluted acetic acid or hydrochloric acid solution before frying under vacuum for 15 to 30 min. While the moisture contents for taro chips were all below 3%, the crude fat contents were slight higher for precooked taro chips than taro chips without precooking. The taro chips pre-cooked for 1 or 2 min showed not only the lowest oxalate contents and acridity taste but also had better overall acceptability in sensory evaluation. Although with equal moisture, crude fat, and oxalate contents as other precooked taro chips, taro chips precooked for 3 min were difficult to handle and could not keep their integrity during the manufacturing process. Soaking in acid solutions showed no further quality improvement as indicated in oxalate analysis and sensory evaluation. |
本系統中英文摘要資訊取自各篇刊載內容。