| Summary: | 碩士 === 國立屏東科技大學 === 食品科學系 === 92 === The study was used to process the Roast-Tea-Egg by traditional method, the egg soak in salt solution for 1~2days, then take out to put in room temperature to dry in the air for 5~7days, and to put in roast plate of unfold leaf of tea or stem of tea and roast. The study was followed the Taguchi Method L18(21*37), the level and the control factors for the procedure were designed as following : air drying time (5, 7days), NaCl concentration (18%, 24%, 30), soaking time(24, 36, 48hrs), roasting time (22, 28, 34hrs), roasting temperature (90, 100, 110℃). To determine color, hardness, water contain of products, a reactional chart and signal to noise rations (S/N) was applied to look for optimization parameters, and to select a prescription of optimizational constitute, then to take one step ahead proceed a affirm test, to see whether is optimizational constitute. Five characteristic of quality by increase burdens method was use to synthesize optimizational constitute: A1 (air drying 5days), B1 (18% NaCl concentration), C2 (soaking time 36hrs), D2 (roasting temperature100℃), E1(roasting time 22hrs).
Finally, the optimizational constitute was used to make Roast - Tea - Egg, Roast - Tea - Egg deal with tea perfume, and not deal with tea perfume to compare whether is significant or not by sensory evaluation, the result to show roast - tea - egg dialed with tea perfume have better overall acceptability.
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