改善傳統年糕老化問題－以加入樹薯粉為例

The Improvement of Hardened Chinese Rice Cake-the Example of Add Tapioca

10.6202/THJ.201912_(15).0008

林中斈(Chon-Hsuan Lin)；張德銘(De-Ming Chang)

傳統年糕 ； 木薯粉 ； 銷售機制

慈惠學報

15期（2019 / 12 / 01）

117 - 136

繁體中文

本研究以改善傳統年糕老化問題主軸，主要探討製作傳統年糕並改良傳統年糕老化問題，並進一步探討改良使其軟化並延長保存期限，及針對加入添加物進行改良為本研究主要目標。本研究採添加樹薯粉為例，以問卷型式進行調查，問卷施測期間為2014年03月20日至2014年03月30日，發放日期共兩個月，本研究之對象為一般消費者，採隨機抽樣是。於民國2014年3月20日至30日下午三點到五點於高雄市憲德市場、隨機施放問卷及試吃，發出110份問卷、回收100份、扣除無效問卷後、回收率為91%。本研究時蒐集到資料、檢核、整理資料、輸入電腦、利用spss12.0套裝軟體、進行以下分析:1.以百分率和次數分配、描述背景變項之分布情形。2.以平均數和標準差、描述產品之滿意度。3.所有產品多為第二天再給品評、再填問卷4.（由表1.）得知消費者在品評和問卷之有效度為100份、其中女性佔（57.3%）多於男生的（39.8%），其學歷則以專科為最多佔（28.2%）依次為大學、高中職、國中、國小、碩士、博士見（表2.），其職業則以家庭主婦佔（32%）最高依次為學生、軍公教、商、工、自由業、其它（詳表3），而年齡以51-60歲佔最多數（34%）其次36-50歲佔（19.4%）20歲以下佔（19.4%）65歲以上佔（14%）21-35歲佔（11%）。本研究結果產品100%軟硬度和產品50%有顯著性差異t值3.057p＜0.05，和傳統年糕沒有顯著性t值為11.806所以改良式年糕放涼後還是軟Q的無論冷藏後還是軟Q的，冷凍退冰後依樣還是軟Q的、所以它可替代傳統式年糕的軟。

The purpose of the research is to improve the hardened Chinese rice cake problem. The research is to find the way to soft the traditional hardened Chinese rice cake and keep the fresh rice cake longer. The major purpose of the study is to choose the natural additives to soft the Chinese rice cake. The research chooses the tapioca to add in the Chinese rice cake and uses the questionnaires to find the results. The research questionnaires spread during 2014/03/20 and 2014/03/30. The population is random selection of regular customer during 2014/03/20 and 2014/03/30 in Xian-Te tradional market. The questionnaires following the free tryout in Xian-Te tradional market from 3 to 5 pm. The valid questionnaires are 100 and are about 90% for the collected rate. The statistics of research uses the SPSS 12.0 to analysis the data: 1. the percentage of the observation, describe variables 2. the average and standard deviation, products satisfaction 3. the customer fill the questionnaire one day after tryout. 4. the valid questionnaires are 100 and female is 57% more than male customer, the educational background is college 28% and following the sequence is bachelor, high school..., the occupation is about 32% female at home and following the sequence is student, military, business..., age 51-60 is the most about 34% and following the sequence is age 36-50about 19%, below 20 is about 19%, above 65 is about 14% The result of the research is that the products with 100% tapioca and 50% tapioca is a significant different t3.057p＜0.05. There is no significant different between add tapioca and no tapioca traditional rice cake. No matter cool, cold, and freezing, the Chinese rice cake with tapioca is still soft.

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