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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/9865


    標題: 乳酸菌烘焙保健食品之研發及功能性分析─C子計畫:乳酸菌保健烘焙食品之開發
    作者: 周政輝
    貢獻者: 食品科技系
    日期: 2008
    上傳時間: 2009-02-20 11:41:50 (UTC+8)
    出版者: 台南縣:嘉南藥理科技大學食品科技系
    摘要: 乳酸菌(Lactic acid bacteria)為人體常駐之益生菌,具有多重的保健功能,可以抑制幽門桿菌、降血壓、降血脂、抗癌、提升免疫力等。以含果皮的柳丁等水果為材料,以植生型乳酸菌進行發酵,可得水果發酵液,其乳酸菌含量可達109 CFU/ml,具有商品化價值。
    本研究採用具高價位又可口的烘焙食品-泡芙(Cream puff)為主,內饀中加入柳丁發酵液,研發成含乳酸菌烘焙食品,乃為含活菌的「橙香泡芙」和「橙香水果盅」。
    關聯: 計畫編號:CN9704
    Appears in Collections:[ 食品科技系 ] 校內計畫

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