Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/9865
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/9865


    Title: 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
    Authors: 周政輝
    Contributors: 食品科技系
    Date: 2008
    Issue Date: 2009-02-20 11:41:50 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學食品科技系
    Abstract: 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」。
    Relation: 計畫編號：CN9704
    Appears in Collections:[Dept. of Food Science & Technology] Chna Project

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