食物學與製備實習期末報告
番薯試驗
2012.12.23
組別：第一組
組員
洪琬珺(4A1M0063)
王瑜(4A1M0057)
莊一果(4A1M0061)
萬嘉裕(4A1M0119)
摘要
1. 研究目的：
番薯是纖維很高的食物，平常就很喜歡吃番薯所以想藉著這次試
驗來研究不同的番薯有無裹粉的口感有何差別。
2. 範圍：
試驗的條件分別為沒裹麵粉，裹麵粉和裹麵糊的紅番薯和黃番
薯。
3. 方法
把紅番薯和黃番薯切成條狀，分成三份，一份沒裹麵粉，一份有
裹麵粉，剩下一份裹麵糊，之後下去油炸請同學品評。
4. 結果
紅番薯較甜，黃番薯吃起來口感較綿密。
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前言
廉價又是高纖維的番薯，是早期貧困的農民主要的食物，能幫助
他們攝取大量的澱粉，番薯的烹調方式有許多種，炸、烤、蒸、煮等。
一開始的想法是想要知道外面賣的地瓜薯條是怎麼炸的所以興
起了想要研究番薯的想法，參考許多資料深入了解了番薯的文化、起
源和成分。之後與小組成員討論後，決定將我們的試驗方向定在有無
裹粉來測試番薯口感的變化。
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材料與方法
一、 材料
紅番薯、黃番薯、低筋麵粉、水
二、方法
1. 切成條狀
2. 裹麵粉
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3. 裹麵糊
5. 油炸
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結果與討論
一、 結果
1. 無裹粉
2. 裹麵粉(右邊) ; 裹麵糊(左邊)
二、 口感品評
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1.倪子晴
口感
無裹粉
裹麵粉
裹麵糊
紅番薯
香甜
無差別
較硬
黃番薯
鬆軟
無差別
較硬
口感
無裹粉
裹麵粉
裹麵糊
紅番薯
較甜
鬆軟
較硬
黃番薯
較香
紮實
較硬
口感
無裹粉
裹麵粉
裹麵糊
紅番薯
無差別
鬆軟
無差別
黃番薯
無差別
紮實
無差別
口感
無裹粉
裹麵粉
裹麵糊
紅番薯
較甜
較鬆軟
較硬
黃番薯
無差別
無差別
較硬
口感
無裹粉
裹麵粉
裹麵糊
紅番薯
無差別
較香
無差別
黃番薯
較甜
較軟
無差別
2.張予嬛
3.王子鈺
4.林立婷
5.廖藝晏
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結論
由以上的品評紀錄得知，紅番薯炸過之後較為香甜比較有番薯味，
而黃番薯裹粉咬起來較紮實綿密，沾過麵糊下去炸的番薯條，外面的
那層麵糊炸過之後會變硬也較容易吸油所以口感咬起來比較不好。
多數人比較喜愛裹麵粉炸過之後的番薯，尤其是紅番薯。
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參考文獻
一、中文文獻
「一支番薯籤扛三粒米」
，是早期臺灣發展困頓，平民老百姓沒有能
力負擔
昂貴的白米價格，改填入削成籤狀的番薯混以白米煮成白飯或稀飯來
供應家庭的
主食。徐光啟著「農政全書」
、
「甘薯疏」中詳細羅列番薯的特性、種
類、優點及
種植方式等，更三次將番薯引入中國大陸松將地區試種，使番薯得以
往北方開始
傳播。而現代人對於番薯的起源已有相當程度的研究，研究考古者發
現，現代的
番薯起源於墨西哥及北美之間的野生型祖先的雜交後代，並且發現番
薯可能早在
新石器時代就已成為人類重要的主食之一。爾後透過不同方式的傳播，
番薯才逐
漸帶到世界各地，至今已成為世界性的飲食產物，自熱帶、亞熱帶、
甚至溫帶地
區都有其蹤影，可說是世界上分布最廣的作物之一。
「番薯，明萬曆中閩人得之外國，瘠土沙礫之地皆可種。初種於漳郡，
漸及泉州，漸及莆，近則長樂、福清皆種之。閩海而南有呂宋國，朱
薯被野連山，不待種植；夷人率取食之。莖葉蔓生，如瓜蔞、黃精、
山藥之屬，而潤澤可食；或煮，或磨為粉，亦可釀為酒。生食如食葛，
熟食味如熟荸薺。生貯之有蜜氣，香聞室中。夷人雖蔓生不訾省，然
吝而不與；中國人有截取其蔓咫許以來，於是入閩十餘年矣。何鏡山
頌曰：不需天澤，不冀人工，能守困者也；不爭肥壤，能守讓者也；
無根而生，久不枯萎，能守氣者也；佐五穀，能番薯在臺灣社會變遷
中形象轉變之探析 417 助仁者也；可以粉，可以酒，可祭，可賓，
能助禮者也；莖葉皆無
可棄，其直甚輕，其飽易充，能助儉者也；耄耆食之，不患哽噎，能
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養老者也；童孺食之，止其啼，能慈幼者也；行道、鬻乞之人食之，
能平等者也；下至雞犬，能及物者也；其於士君子也，以代匱焉，所
以固其廉；以廣施焉，所以助其惠；而諸德備矣！」《閩小記》3
上述《閩小記》文中曾敘述有關中國栽植的作物，其中之一關於番薯，
描述番薯在明朝時期由外國傳入，由漳州逐漸擴展至泉州地區，可顯
見得番薯並非中國原生種，它的起源與臺灣也沒有任何關係，那番薯
的起源究竟是從何地何時開始的？根據全球有關食物的研究，位於大
洋洲上的玻里尼西亞人的飲食食物包括番薯、芋頭等等；據文獻記載，
在一連串的歐洲「大發現」過程中，歐洲人將塊莖植物由大洋洲的島
嶼帶上船並航行傳播至世界各地，在大航海時代，歐洲的水手航行到
太平洋尋求新天地時，赫然發現番薯的蹤。在玻里尼西亞地區，無論
是夏威夷、復活島或紐西蘭島上，都發現了番薯的蹤影。有研究學者
推斷，其傳播至玻里尼西亞的三種可能媒介：(1)西班牙探險家、(2)
太平洋沿岸的印加人、(3)玻里尼西亞人。而傳統說法大多偏向第一
種說法。
在 Felipe Fenandez-Armesto 所著《食物的歷史－透視人類的飲食
與文明》一書中提及，塊莖植物始終無法取代穀物成為人類的主食品，
但卻是世界第四大糧食，而番薯的栽種更早於馬鈴薯，現代西方人之
所以會選擇馬鈴薯作為主要糧食之一，可能是因為它和番薯很像。在
現今秘魯中部西岸地區，西元前八千年就已有人食用一種近似於現代
栽植品種的番薯；如果這些番薯是務農所得，那麼番薯就是美洲最古
老的糧食作物，甚至說不定還是全世界最早的。總和上述文獻所記載
的研究內容，最早食用及使用番薯的族群可能是美洲的秘魯中部西岸
地區居民，而大洋洲上的波里尼西亞人亦有食用番薯的跡象，可見得
其出現也可能非一時一地之產品；並在歐洲大航海時代，透過冒險家
的船開始將其散佈於途中經過的國家。
番薯的食用價值極高，塊根跟莖葉均可充分利用，塊根可作為新鮮食
品、加工食品和澱粉製造，嫩葉可當蔬菜食用，在工業上可供製作酒
精、汽油，是溫帶、熱帶、亞熱帶地區重要糧食、葉菜、加工及飼料
作物。過去在臺灣番薯主要作為飼料和澱粉用，據臺灣農業年報統計，
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於 1946-1973 年間，因農村多以養豬為副業，番薯則為養豬之主要
飼料，故生產和需求量很大，所以栽培面積一直維持在 20-24 萬公
頃，年生產量為 200-340 餘萬公噸，是臺灣番薯生產和利用之高峰
期。
但自 1973 年以後，養豬事業逐漸趨向企業化經營，飼養方式改變，
農村養豬副業沒落，以致番薯產量也需逐漸銳減，隨著時代變遷，番
薯需求大不如前，故導致栽培面積逐年下降。
除作為飼料用途外，番薯的主要功能為提供食用，隨著時代的變遷，
臺灣人民受到外來食用文化的影響，在七○年代時臺灣開始引進西式
速食店以及高級餐廳，飲食的改變也造成了食材上的變化。根據行政
院農委會在當時的調查顯示，民國四十年國人平均消耗稻米量為
131.37 公斤，民國五十七年需要 139.93 公斤，相差甚少；惟至民
國七十五年時，卻已銳減為 84.99 公斤。四十年前仍屬第二主食的
番薯需求大幅度減少，但是糖、麵粉、蔬菜、水果、肉類、蛋類、魚
及乳類的攝取量卻逐年增加，8 可顯見全球化的社會變遷亦影響了番
薯在臺灣人的飲食習慣。
早期社會番薯作為常民主食之一，農業社會的人類體力是最重要的，
貧困的時代其體力的來源在於大量攝取澱粉，而番薯正好擁有大量澱
粉，加上廉價的特性，農家子弟無不以食用番薯來取代昂貴的白米飯。
而在早期農村番薯的烹調方式不外乎以蒸、煮、烤，食之原味；時代
轉變至今，飲食口味及習慣的逐漸改變後，除主要的烹調方式未改變
外，還增加不同的飲食方式，而調味更是豐富多元。
引用自【薯在臺灣社會變遷中形象轉變之探析】-林楚羚
二、英文文獻
WHAT IS THE DIFFERENCE BETWEEN A SWEET
POTATO AND A YAM?
Several decades ago when orange flesh sweet potatoes were introduced in
the southern United States producers and shippers desired to distinguish
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them from the more traditional white flesh types. The African word
"nyami" referring to the starchy, edible root of the Dioscorea genus of
plants was adopted in its English form, "yam". Yams in the U.S. are
actually sweet potatoes with relatively moist texture and orange flesh.
Although the terms are generally used interchangeably, the U.S.
Department of Agriculture requires that the label "yam" always be
accompanied by "sweet potato." The following information outlines
several differences between sweet potatoes and yams.
FACTOR
SWEET POTATO
YAM
Scientific name
Ipomoea batatas
Dioscorea Species
Plant family
Morning glory
CONVOLVULACEAE
Yam
DIOSCOREACEAE
Plant group
Dicotyledon
Monocotyledon
Chromosome number
2n=90 (hexaploid)
2n=20
Flower character
Monoecious
Dioecious
Historical beginning
(Peru, Ecuador)
Prehistoric
50,000 BC
Edible storage organ
Storage root
Tuber
Number/plant
4-10
1-5
Appearance
Smooth, with thin skin
Rough, scaly skin
Shape
Short, blocky,
tapered ends
Long, cylindrical,
some with "toes"
Dry matter
22-28%
20-35%
Mouth feel
Moist*
Dry
Taste
Sweet*
Starchy
Beta carotene (Vitamin
A)
High (orange varieties) *
Very low
Propagation
Transplants/vine cuttings
Tuber pieces
Growing season
90-150 days
180-360 days
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Climatic requirements
Tropical and temperate Tropical
Availability
Grown in USA
Imported from Caribbean
*Characteristic of most sweet potato varieties grown in the
U.S.
The versatile sweet potato is ideal fare for the health - conscious food
consumer. With the ever-growing interest in health and natural foods, the
sweet potato is quickly finding its place in the family weekly diet the year
around. The sweet potato blends with herbs, spices and flavorings
producing delicious dishes of all types. From processed baby foods to the
main dishes, casseroles, salads, breads and desserts, sweet potatoes add
valuable, appetizing nutrients and color to any meal.
As a main dish or prepared as a dessert, the sweet potato is a nutritious
and economical food. One baked sweet potato (3 1/2 ounce serving)
provides over 8,800 IU of vitamin A or about twice the recommended
daily allowance, yet it contains only 141 calories making it valuable for
the weight watcher. This nutritious vegetable provides 42 percent of the
Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the
RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the
RDA for thiamine for healthy adults. It is low in sodium and is a good
source of fiber and other important vitamins and minerals. A complex
carbohydrate food source, it provides beta carotene which may be a factor
in reducing the risk of certain cancers.
For the most food value, choose sweet potatoes of a deep orange color.
When buying sweet potatoes, select sound, firm roots. Handle them
carefully to prevent bruising. Storage in a dry, unrefrigerated bin kept at
55-60 degrees F. is best. DO NOT REFRIGERATE, because
temperatures below 55 degrees F. will chill this tropical vegetable giving
it a hard core and an undesirable taste when cooked.
Wash cured sweet potatoes and bake or boil until slightly soft. If boiled,
drain immediately. Thoroughly cool the baked or boiled sweet potatoes.
Wrap individually (skins left on) in freezer film or foil and place in
plastic freezer bags. Seal, label and freeze.
Most sweet potato dishes freeze well. Save time and energy by making a
sweet potato dish to serve and one to store in the freezer.
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Helpful Hints:



Bake a large pan of sweet potatoes at the same time. This saves time and
energy. Freeze for later use or store the sweet potatoes in the refrigerator for 7
to 10 days.
Freshly dug or uncured sweet potatoes are better boiled and used in dishes that
include fruits or syrups. The curing process makes the sweet potato sweeter
and improves the cooking quality.
Canned or frozen sweet potatoes may be substituted for the fresh form in any
recipe calling for cooked sweet potatoes as the starting point. Canned sweet
potatoes are generally smaller in diameter because of their better canning
qualities. Six to eight canned sweet potatoes are approximately the equivalent
of four medium fresh sweet potatoes. One can use the measurement
relationship below as a guideline.
Fresh
Canned
2 medium
3 to 4
sweet potatoes


Cooked & Mashed
1 1/4 cups
3 medium
1 pound can 2 cups
4 medium
(23 ounces)
3 quart cans 2 l/2 cups
To reduce calories in your favorite sweet potato recipe, experiment with the
recipe by reducing the sugar or fat by using the next lower measure on the
measuring cup. For example, when a recipe calls for 1 cup of sugar or fat,
reduce the amount to 3/4 cup. For 3/4 cup, reduce it to 2/3 cup, and so on.
Sweet potatoes make an attractive house plant. To grow a sweet potato vine,
use a jar with an opening that will support it. Place the sweet potato in a jar of
water with its narrow end down. Put the jar in a warm, dark place and keep the
jar filled with water. New roots willstart to grow, and in about 10 days, the
stem will start to grow. As soon as this happens, put the jar in a sunny window.
As the vine grows, it can be left to trail or trained to climb.
Sweet potatoes can be baked, boiled, fried, broiled, canned or frozen.
They can also be cooked in the microwave oven.
Before cooking sweet potatoes, scrub skin and trim off any bruised or
woody portions.
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If you are cutting calories, serve a plain sweet potato, cut down on
margarine or butter and use skim milk or unsweetened orange juice as
liquid when you prepare mashed sweet potatoes.
Remember, it is what you add to the sweet potato that increases calories.
1 small, baked in skin ...............................141 calories
3 1/2 ounces, candied................................168 calories
3 1/2 ounces, canned, syrup pack.........114 calories
A freshly baked or boiled sweet potato is delicious and nutritious. You
need only to add a pat of butter or serve it plain. Don't feel that you must
add high-calorie ingredients to make the sweet potato acceptable.
Rub a little fat or oil over clean and dry sweet potatoes of uniform size.
Place on baking sheet and bake at 400 degrees F. until soft, 30 to 50
minutes, depending on size. Sweet potatoes that are greased before
baking peel easily.
Boiled Sweet Potatoes: Drop clean sweet potatoes into enough boiling
water to cover them. Cover pan and return water to boiling as quickly as
possible. Lower heat and cook until tender. Drain at once. Peel and
season with butter and salt to taste. Use 1 medium sweet potato per
person. Boiled sweet potatoes can be used for pies, cookies, casseroles,
glazed, candied or frozen.
Deep Fat French Fried Sweet Potatoes: Pare and cut into length-wise
strips, about 1/2 inch thick. Heat oil in fryer to 365 degrees F. Keep fry
basket in fat as it heats.
Raise basket and add enough sweet potato strips to cover bottom of
basket. Lower basket slowly into hot fat. If fat bubbles much, lift and
lower basket until bubbling subsides. Fry until sweet potato strips are
brown and tender. Remove from hot oil and drain onto paper towels.
Sprinkle with salt, if desired. Spread sweet potatoes on baking sheet and
place in a warm oven while others are being cooked.
Charcoal Broiled Sweet Potatoes: Rub a little fat over clean sweet potato
skins. Wrap double foil loosely around sweet potatoes. Cook in coals for
about 45 minutes. Keep warm on edge of grill.
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Skillet Sweet Potatoes: In large deep skillet, heat 1 1/2 inch deep
vegetable oil to 365 degrees F. Add sweet potato strips to cover bottom of
skillet; fry 5 minutes or until brown and tender. Remove from hot oil and
drain on paper towels. Sprinkle with salt or powdered sugar.
Microwave Sweet Potatoes: For best results, choose uniform size sweet
potatoes. Pierce washed sweet potatoes with a fork. Place on paper towel
on shelf of microwave oven 1 inch apart. Turn sweet potatoes over and
rearrange after half of cooking time. Cook on HIGH power level.
Cooking time will vary, depending on the number of sweet potatoes.
Sweet Potatoes
Minutes
1
4 to 6
2
6 to 8
3
8 to 12
4
12 to 16
5
16 to 20
Sweet potatoes may still feel firm when done. Let stand 5 minutes to soften.
Candied Sweet Potatoes
6 medium sweet potatoes
1/2 cup sugar
1/4 cup water
3 tablespoons butter
Scrub sweet potatoes thoroughly. Drop them in enough boiling salted
water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20
minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into
buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes,
then pour over cooked, sliced sweet potatoes. Bake at 350 degrees F. for
about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes
several times while baking. Lemon juice or lemon slices on top of sweet
potatoes while baking will improve flavor and help retain their bright
color. Yield: 6 servings
SWEET POTATO BUTTER
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2 Garlic cloves
Freshly ground Pepper to taste
2 Sweet Potatoes
Fine Sea Salt to taste
2 medium Carrots
2 Tablespoons chopped Parsley
1/2 to 3/4 Cup Vegetable broth
2 Tablespoons chopped Cilantro (Optional)
1 Tablespoon extra-virgin Olive Oil
Put unpeeled garlic cloves on aluminum foil and bake at 350 degrees F. in
oven or toaster oven for about 10 minutes, until soft.
Microwave or boil unpeeled potatoes until done. Peel carrots, cut into
large chunks and microwave or boil until soft.
Drain carrots, peel potatoes and put both in a food processor. Squeeze in
the baked garlic. Add 1/2 cup broth and blend. With motor running, add
oil and keep blending, adding more broth until puree is fairly smooth and
full.
Add salt and pepper to taste. Dip can be made as long as a day in advance,
covered and refrigerated. Bring to room temperature for serving and stir
in the optional herbs right before serving with raw vegetables and bread
sticks.
Makes 6 servings.
SWEET POTATO PECAN PIE (Makes one 9-inch pie)
1 (9 - inch) unbaked pastry shell
1 pound (2 medium) sweet potatoes (yams!), cooked and peeled
1/4 cup margarine or butter
1 (14 - ounce) can Eagle Brand Sweetened Condensed Milk, (NOT
evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
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1/4 teaspoon salt
2 eggs
Pecan Topping
Preheat oven to 350 degrees F. In large mixer bowl, beat hot sweet
potatoes with margarine until smooth. Add remaining ingredients except
pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30
minutes. Remove from oven; spoon Pecan Topping evenly over top. bake
20 to 25 minutes longer or until golden brown. Cool. Serve warm or
chilled. Refrigerate leftovers.
Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark
corn syrup, 3 tablespoons firmly packed light brown sugar, 1 tablespoon
margarine or butter, melted, and teaspoon maple flavoring; mix well. Stir
in 1 cup chopped pecans.
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資料來源
1. 台灣的象徵─番藷
東海大學勞作教育處 大肚山工作坊
htp://lms.ctl.cyut.edu.tw/2008223/doc/125361
2. 番薯在臺灣社會變遷中形象轉變之探析
林楚羚 臺灣飲食文
化產業研究所 立高雄餐旅大學
http://foodconference2012.fcdc.org.tw/userfiles/file/9-2(%E6%9E%97
%E6%A5%9A%E7%BE%9A)413-432.pdf
3. http://mypaper.pchome.com.tw/wunyu523/post/1310386416
4. 維基百科
http://zh.wikipedia.org/wiki/%E7%95%AA%E8%96%AF%E5%B1%
AC
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