伴手禮沙其瑪產製技術報告 - 以百年傳奇喬朵絲為例
| Autor: | HUANG WEN LUNG, 黃文龍 |
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| Rok vydání: | 2017 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 106 In this research, the traditional retail snack, Sachima, is the object of study; this study wants to evaluate the various conditions of Sponge-Dough Method to improve the manufacturing process of Sachima. Traditional processing of Sachima was added Leavening agent (ammonium bicarbonate, sodium bicarbonate) into noodles, the heat of frying make noodles expansion to accompanying produce two gases as ammonia and carbon dioxide, the ammonia is easy to keep within noodles, which displeases human’s taste and mouthfeel. In recent years, by the rise of health awareness, consumers do not want extra chemical additives and synthesis agents in products. The souvenir producer registered as Centenary Legend (百年傳奇) in Hualien understood the needs of consumers and wanted to develop innovative souvenir, an novel crisp Sachima without chemical additives, while was wanted the chocolate pulp to replace the traditional syrup to attract young consumers. In this research, we are going to investigate the influences of fried qualities by Sponge-Dough Method, the Sponge-Dough will be mixed the chocolate syrup after one kind of 3 retiring periods and 3 frying temperatures, and then data analyzed by food sensory evaluation (Likert scale) and estimated purchase intention of consumers. This study is expected to be as relevant reference for souvenir producers. The data were analyzed by functional review, the researched results show that development of natural yeast saucer noodles is feasible, natural yeast noodles wake up for four hours, after the fried expansion, taste, crisp performance are good sensory evaluation results found, the noodle was the highest in fermentation time 360 mins / frying temperature of 160 ℃, In the five-point consumer evaluation score of 3.19, a variety of other sensory characteristics of the average score of more than 3 points, the research showed that the taste of the natural yeast noodles was higher than that of the traditional additive noodles, studies have shown that the natural yeast noodle process can replace the traditional addition of swelling agent noodles. This research is expected to provide relevant reference. Keywords：souvenir 、Sachima、food sensory evaluation (Likert scale) |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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