溫泉水沖泡咖啡之水質變異研究-以知本與金崙為例

Chia Nan University of Pharmacy & Science Institutional Repository > 環境永續暨休閒學院 > 觀光事業管理系(含溫泉所) > 博碩士論文 > Item 310902800/33895

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標題:	溫泉水沖泡咖啡之水質變異研究-以知本與金崙為例 Study on the variation of water quality of hot spring brewed coffee - Case study in Jinlun and Zhiben 隨著經濟發展及國人對生活品質和醫療保健的重視，溫泉成為民眾追求健康養生不可或缺的一部分。溫泉資源的利用，在國內主要還是以休閒、娛樂、觀光為主，但在國外溫泉帶來的健康療養，已包含飲用溫泉水養生，且已有相當多的研究根據來推廣其效用。本研究分別利用統一純水、金車波爾天然水、全家鹼性水、依雲礦泉水、知本溫泉水、金崙溫泉水等六種水樣沖泡咖啡，紀錄沖泡後咖啡之溫度、酸鹼度、導電度、總溶解固體物、鹽度等數值變化情形。由研究結果顯示，依雲礦泉水、知本溫泉水、金崙溫泉水這三種水樣，在沖泡咖啡後，導電度、總溶解固體物、鹽度等三項增加量為最多，其次是金車波爾天然水、全家鹼性水，增加最少是統一純水。 With economic development and people's emphasis on quality of life and medical care, hot springs have become an indispensable part of people's pursuit of health and wellness. Using hot spring resources is mainly based on leisure, entertainment and sightseeing, but abroad, the health treatment brought by hot springs includes drinking hot spring for health. There are quite a few research bases to promote its effectiveness.This study is to analyze and research the use of Unified H2O pure water, Jinchepor natural water, Family alkaline water, Evian mineral water, Zhiben hot spring and Jinlun hot spring to brew coffee. In order to understand the pre-and post-brew coffee Temperature drop, pH, conductivity, Total Dissolved Solids (TDS), salinity and analyze the differences. After brewing coffee with different water, the numerical analysis before and after the experiment. The results show that after brewing coffee, the three types of hot spring waters, Evian water, Zhiben hot spring, and Jinlun hot spring, have the largest increase in conductivity, TDS, and salinity, followed by Jinchapor natural water, the Family's alkaline water, the least is Unified H2O pure water.
作者:	林家祺
貢獻者:	觀光事業管理系陳忠偉
關鍵字:	金崙溫泉知本溫泉咖啡
日期:	2020
上傳時間:	2022-10-21 10:27:32 (UTC+8)
關聯:	學年度：108， 80頁
顯示於類別:	[觀光事業管理系(含溫泉所)] 博碩士論文

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