| Summary: | 碩士 === 嘉南藥理大學 === 觀光事業管理系 === 102 === Taiwan is located at the plate junction, because of the special geological structure makes hot springs spreading all over the country, and the specialty of hot spring area- hot spring egg become local specialties. There were less research exploring the relationship between the characteristics of the hot spring and quality of hot spring egg. There are different arguments in hot spring egg, and it is confused with runny egg. The study is aimed to clarify the standard practice of hot spring egg, and explored the effects on characteristics of hot spring egg heating by different hot spring waters, including: Sulphur Springs, Carbonated Spring, and Iron Chloride Spring. The study found heating curve of hot spring egg and water quality had no significant correlation, but its coagulation of water had significant relationship. Sensory testing showed that different flavor of boiled eggs heating by different hot springs. It displayed that heating by different hot springs did affect coagulation and flavor of the eggs. The study also analyzed the flavor wheel and profile wheel of hot spring egg, and provided the process of making the best taste of hot spring egg. We hope that the study offer significance in the development and application of hot spring products.
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