田口方法在牛軋糖最適製程設計之探討

Taguchi Methods to Make the Nougat Optimal Process Design

台灣在5、6年間帶動牛軋糖的流行越來越多元化，從單純使用蔗糖製作的牛奶花生口味到現在講求養生海藻糖製作的各種牛軋糖口味，起源於法國數百年歷史的糖果；如今，卻成為台灣每年送禮讓人喜愛的糖果禮盒。本研究目的是應用田口品質工程方法，預測牛軋糖溫度數據，決定最佳因子的組合以及最適參數設計。對於一般大眾喜愛的牛軋糖所必須考慮的甜度、口感、軟硬等，取決於製作因素，例如：室內溫度、氣候、糖的種類、蛋白材料或不同溫度計使用等，各種因素之間常常相互影響。經由本研究，發現應用科學原理來分析牛軋糖製程，有助於提供想要做牛軋糖的製糖師傅作為參考依據。

Taiwan promote nougat in 5,6 years of Souvenir wave of increasingly diverse, made from pure sucrose taste of peanut milk, trehalose produced today emphasizes health nougat. Originally from France hundreds of years of history candy; Today, Taiwan has become an annual gift to love candy gift boxes. The purpose of this study is the application of Taguchi method, making nougat on how to control the temperature, determine the optimal design parameters and the optimal combination of factors. A favorite of the public in general be considered nougat sweetness, taste, consistency, depending on the temperature control elements, for example: room temperature, climate, the type of sugar, protein material or different thermometers, various factors influence each other issues very much. This paper found that application of scientific principles to analyze the process nougat, the nougat process can become the master reference.