新型泡沫搖搖機研製與性能分析

茶是中國固有生津解渴之飲料。台灣茶飲料市場目前正進入一個高度競爭，且獲利可期的時代。喝茶不單純只是消費茶這項產品，更重要的是喝茶已經成為國人生活中的一部份。泡沫紅茶屬泡沫類常見的飲料，主要口感在於紅茶加上冰塊搖晃之後產生的泡沫和香味。目前上下往復式泡沫搖搖機（第一代），對一些較不易溶解或比重較大之配料（如芋頭粉、生蛋黃）而言，就無法達到充分拌和的程度。往復搖擺式泡沫搖搖機（第二代），為了增加拌和的速度，無形中使得泡沫搖搖機之搖擺範圍增加。針對上述之二種泡沫搖搖機缺點，本研究所製作之新型泡沫搖搖機運動路徑係採S字型。從降低製造成本之理念考量下，本新型泡沫搖搖機機構已達成精簡設計。同時，為測試本新型泡沫搖搖機之性能，本試驗選用不易溶解且比重較大之芋頭粉作為測試的對象。經過測試之後，均無發現有芋頭粉塊之殘留現象。此外，為明瞭芋頭粉、果糖、奶精與搖動時間對泡沫量之影響程度，本試驗採用田口法品質工程試驗進行分析。實驗結果顯示，在影響新型泡沫搖搖機搖動的四個參數中，果糖(P=68.7%)影響程度最大，其次為搖動時間(P=15.2%)，第三影響參數為奶精(P=13.5%)，最後則為芋頭粉(P=2.6%)。而新型泡沫搖搖機搖動泡沫量最大化之最佳組合為A1B1C1D2（即8公克芋頭粉、10cc果糖、4公克奶精與50秒搖動時間）。

關鍵字

泡沫紅茶；泡沫搖搖機；田口法

並列摘要

Tea is the traditional Chinese beverage in generating saliva and quench thirst. The market of tea beverages in Taiwan is in the times of high competition and profit expectancy now. Drinking tea not only expends money in tea, but also becomes the portion of Chinese life. Foam black tea is a common beverage in foam category. Consumer was attracted by the formed foam and fragrance of black tea and added ice after shaking. Some hard melted or high specific gravity materials for foam black tea, such as taros power, raw egg yolk etc., the up-down and reciprocating foam-shaking machine (first generation) never achieve mix completely. In order to increase the stirring speed in mixture, the reciprocating swing foam-shaking machine (second generation) increases the swing space. To overcome the defect both above foam-shaking machine, the route of new type foam-shaking machine is S-type. From the aspect of manufacture cost down, the mechanism design for the new type foam-shaking machine is simplified in this study. In order to realize the performance of new type foam-shaking machine, the taros power is selected in this experiment. After the tests, the dregs of taros power never found. The foam amount with fructose, non-dairy creamer, taros power and time in shaking was experimentally investigated by Taguchi's method. The experimental results indicated that the fructose (P=68.7%) is the most significant factors, the next factor is shaking time (P=15.2%), the third factor is non-dairy creamer (P=13.5%) and last factor is taros power (P=2.6%). For the maximum foam amount, the optimumconditions were chosen, such as A1, B1, C1, D2, (i.e., taros power=8gram, fructose=10cc, non-dairy creamer=4gram and shaking time=50sec).

並列關鍵字

foam black tea ； foam-shaking machine ； taguchi method

參考文獻

Bendell, A.,Disney, J.,Pridmore, W. A.(1989).Taguchi Methods-Application in World Application: Industries, Productivity, Improvement and Case Study.IFS.