溫泉蛋最佳熟成時間之研究

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Title:	溫泉蛋最佳熟成時間之研究 Study of the optimal ripening time for hot spring eggs
Authors:	盧瑩珊
Contributors:	觀光事業管理系陳忠偉張翊峰
Keywords:	最佳熟成時間溫泉溏心蛋溫泉區 the best ripening time hot spring runny eggs hot spring area
Date:	2015
Issue Date:	2015-10-21 17:08:55 (UTC+8)
Abstract:	遊客至高溫或沸騰溫泉區，一般均會自行烹煮溫泉蛋、玉米、茭白筍、地瓜等體驗行程，然遊客到此溫泉區可能只有一次，若烹煮食物過熟或不熟，將影響遊客對溫泉體驗造成失落感。本研究針對溫泉蛋進行烹煮熟成試驗，探討相異溫泉溫度與水質特性，推估溫泉蛋最佳熟成時間，以減少遊客體驗失敗次數與減少溫泉蛋遭丟棄之數量。本研究利用溫泉水維持在某個溫度下，以溫泉水煮蛋方式紀錄溫泉蛋熟成情形，歸納出維持某一定溫度條件之溫泉水中，推估雞蛋最佳熟成時間，以供該溫泉煮蛋區烹煮溫泉蛋時間參考。由本研究成果顯示，水溫越高則熟成時間越短，反之所需時間越長。於80度至95度時，自來水(對照組)所需時間相較六組溫泉水時間上均較短。於80度時溫泉溏心蛋最佳熟成時間差距僅1分鐘，增加至95度時之溫泉溏心蛋最佳熟成時間相差增加至3.5分鐘。由知本與金崙溫泉區比較溫泉溏心蛋熟成時間顯示，雖位於同一溫泉區之溫泉水，但推估溫泉溏心蛋之熟成時間仍有差距，因此無法以同一溫泉區為代表進行推估。本研究完成試驗後隨即於溫泉煮蛋區展現圖表成果，除可讓遊客可精準掌握熟成時間外，於圖表上標示學校與溫泉研究所名稱，亦可提升學校知名度。 Visitors to hot or boiling hot spring area, generally on hot spring cooking eggs, corn, bamboo shoots, sweet potatoes and other travel experiences. Then visitors to hot spring area may only once, when cooking food over cooked or unfamiliar, will affect visitors sense of loss caused to the hot spring experience. In this study, the eggs were cooked aging hot spring experiment, explore the distinct hot spring temperature and water quality characteristics, the best estimate onsen tamago ripening time, to reduce the tourists to experience failures and reduce the number of hot spring eggs were discarded.In this study, use the hot spring maintained at a certain temperature, hot springs record poached eggs cooked the way into the situation, summed maintain a certain temperature conditions of the hot spring, the best estimate egg ripening time for the hot spring egg zone cooking onsen tamago time reference.This study results show that the higher the temperature, the shorter the aging time, whereas the longer the time. 80 degrees to 95 degrees, tap water (control group) were short on time compared with the required six sets of hot water time. At 80 degrees, the best hot spring runny eggs cooked to a time gap is only 1 minute, increasing to 95 degrees, the time difference increased to 3.5 minutes. Comparison of the Chihpen and Jinlun hot spring area runny eggs cooked to a time display, although located in the same hot spring area, but estimate hot spring runny eggs cooked to a time of still a gap, and therefore can not be in the same area as a representative hot spring.Then show the chart achievements in the hot spring area after this study is completed egg test, in addition to allowing visitors can accurately grasp the ripening time outside, in the chart indicate the name of the school and the hot spring industry, also enhance the visibility of the school.
Relation:	校外公開：2016-07-01,校內公開：2015-07-01，學年度：103，60頁
Appears in Collections:	[Dept. of Tourism Management] Dissertations and Theses

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