| Summary: | 碩士 === 吳鳳科技大學 === 餐旅管理與餐飲安全研究所 === 107 === A practice method and a questionnaire survey method were used in current study. It developed Chinese Pastry by using the dried persimmons that are NG products in Fanlu Township. The results of this study are as follows:
First, five different bean pastes with dried persimmon stuffing Chinese Pastry were successful developed.
Second, in Ruyi dried persimmon green bean paste cake, in the aroma acceptance, male had higher acceptabce than female; subjects with age level of 21-40 years old had higher acceptance; subjects with education level under junior high school had higher acceptance; subjects with income less than 20,000 NTD had higher acceptance for 40 NTD sale price.
Third, in Ruyi dried persimmon white bean paste cake, in the aroma acceptance, male had higher acceptabce than female; subjects with age level for the 60-year-old had acceptance; subjects who unemployed had relatively higher acceptance; subjects with graduate school educational level had higher acceptanc; subjects with less than 20,000 NTD income had higher acceptable in sale price and the overall taste of Ruyi dried persimmon white bean paste cake.
Fourth, in Ruyi dried persimmon black bean paste cake, in the aroma acceptance, female had higher acceptabce than male; subjects with age over 60-year-old had acceptance; subjects who unemployed had relatively higher acceptance; subjects with education level under junior high school had higher acceptanc; subjects with less than 20,000 NTD income had higher acceptable in aroma and stuffing of Ruyi dried persimmon black bean paste cake.
Fifth, the taste acceptance of the Ruyi dried persimmon taro paste cake was not as good as expected in different age, occupation, education and income levels. The sweetness of the taro paste needed to be reduced.
Finally, in Ruyi dried persimmon jujube past cake can focus on the age over 60 years old group. Subjecys with age of 60 or older had higher acceptance in aroma, taste and stuffing. However, the price had to reduce a little bit.
Keywords：dried persimmon, Chinese Pastry, safety and health, product development, acceptance
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