基于质量功能展开与卡诺模型的零食酸奶新品开发

Development of New Snack Yoghurt Products Based on Quality Function Deployment and KANO Model

通过调研发现,越来越多的消费者将杯装酸奶作为一种休闲食品食用。通过顾客需求(VOC)收集和反馈,分析出各层需求的重要度和用户的六大需求。通过卡诺(KANO)模型问卷调研和分析最终确定了产品的魅力指数,并形成了最终的质量规划。通过关系矩阵对VOC和技术指标(CTQ)进行强弱相关性分析,通过一级质量屋中的信息,形成与客户需求相呼应的重要度前六的技术指标。并通过竞品分析和搜集市场资讯等,最终确认以新奇的添加物、合适的稠度、添加物的咀嚼感以及益生菌的改进作为产品的突破点进行产品技术指标的设计。满足消费者“每一勺都有惊喜”的价值感和“每一口都有趣”的新奇感,同时满足消费升级带来的“健康零食”的需求。

Through research,more and more consumers are eating cup yogurt as a snack food.Through customer demand collection and feedback,the importance of each level of demand and the six major needs of users are analyzed.Through the KANO model questionnaire survey and analysis,the charm index of the product was finally determined,and the final quality plan was formed.Analyze the strong and weak correlation between VOC and technical indicators through the relationship matrix,and use the information in the first-level house of quality to form the top six technical indicators that correspond to customer needs.And through the analysis of competing products and the collection of market information,it is finally confirmed that the new additives,suitable consistency,the chewiness of the additives and the improvement of probiotics are the breakthrough points for the design of product technical indicators.It satisfies consumers’sense of value of“Every spoon has a surprise”and novelty of“Every bite is interesting”,and at the same time meets the demand for“healthy snacks”brought about by consumption upgrades.