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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/30809


    標題: 利用溫泉煮食蔬菜最佳熟成時間之研究
    Study on the Best Maturity of Vegetables Using Hot Spring
    作者: 梁永賢
    貢獻者: 觀光事業管理系
    陳忠偉
    關鍵字: 溫泉
    溫度變化
    溫泉水質
    溫泉區
    最佳熟成時間
    hot spring
    temperature change
    hot spring quality
    hot spring area
    the best cooked time
    日期: 2017
    上傳時間: 2018-01-11 11:43:36 (UTC+8)
    摘要: 遊客到高溫或沸騰溫泉區時,除了泡湯,不外乎就是體驗烹煮溫泉蛋、玉米、茭白筍或玉米筍等行程,然遊客到此溫泉區也可能只有一次,若用溫泉烹煮食物體驗過熟或不熟,將影響遊客對溫泉體驗失落感。本研究針對台東各溫泉業者,進行食蔬烹煮熟成試驗,探討相異溫泉溫度與水質特性,推估食材用溫泉烹煮最佳熟成時間,節省遊客體驗時間與減少食材浪費,並可達到節能減碳效果。本研究實驗研究成果顯示,水溫越高則熟成時間越短,反之所需時間越長。各項試驗烹煮時間為:(1)筊白筍於85度至95度時,於85度時金崙丹堤溫泉溫泉筊白筍最佳熟成時間差距10分鐘,所需時間相較自來水及兩組溫泉水時間上均較短。增加至95度時,知本泓泉溫泉溫泉筊白筍最佳熟成時間差距4分鐘,所需時間相較自來水及兩組溫泉水時間上均較短(2)玉米筍於80度至95度時,金崙丹堤溫泉所需時間相較自來水及兩組溫泉水上均較短。於80度時溫泉玉米筍最佳熟成時間差距10分鐘,增加至95度時之溫泉玉米筍最佳熟成時間相差增加至1分鐘(3)玉米於93度至98度時,於93度時金崙丹堤溫泉所需時間較自來水及兩組溫泉水時間上均較短。溫泉玉米最佳熟成時間差距僅2分鐘,增加至98度時六口溫泉溫泉玉米最佳熟成時間相差增加2分鐘。由自來水對照六口、泓泉與丹堤溫泉比較,用溫泉烹煮食蔬熟成時間顯示,不同溫泉區溫泉水推估溫泉食蔬熟成時間仍有差距,因此無法以同一溫泉區為代表進行推估。經研究完成試驗後隨即圖表成果報告,在有效運用方式下除讓遊客可精準掌握熟成時間外,更可讓遊客多駐足溫泉區休閒體驗。
    When visitors going to the high temperature hot spring area, not only can having hot spring bath but also can cooking eggs, corn, white shoots or corn shoots et al. Visitors going to this hot spring area might be only one time, if the food was over cooked or raw, the tourists will feel disappointed on the experience. This study is about the time experiment of food cooked aimed at Taitung high temperature hot spring industry. To explore the different temperature and water quality of hot springs. To estimate the best time to cook, save the time of visitors and reduce food waste, also can save energy and reduce carbon reduction effect.The result shows that the higher of the water temperature , the shorter of the time cooked. The test of cooking time : (1) white shoots at 85 degrees to 95 degrees, at 85 degrees Jinlun Danti Hot Springs white bamboo shoots the best time of cooking is faster than tap water and Two groups of hot spring water about 10 minites. Increase to 95 degrees the Hongquan hot spring the best cooking time of white shoots is faster than tap water and two groups of hot spring water about 4 minutes. (2) the time of corn shoots cooking at 80 degrees to 95 degrees Jinlun Dandie Hot Springs is shorter 10 minites than tap water and the two groups of hot springs. When increased to 95 degrees 1 minutes faster is the best cooking time. (3) corn at 93 degrees to 98 degrees, at 93 degrees the cooking time is faster 2 minites in Lun Danti hot springs than the tap water and the two groups of hot spring. When increased to 98 degrees the six holes hot springs corn maturation time is increased more 2 minutes.From the tap water, six holes, Jhihben and Jinlun hot spring areas still show a gap between the time of food cooked compared with those areas. After the completion of the research the report can show by chart immediately, in addition to allow visitors knowing the time for cooking accurately. The visitors have more leisure experience when visiting the hot spring area.
    關聯: 電子全文公開日期:2017-06-12,學年度:105,72頁
    Appears in Collections:[觀光事業管理系(含溫泉所)] 博碩士論文

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