全果柑橘果糕餡料開發及應用

全果柑橘果糕餡料開發及應用
Using citrus pulp to develop pastry fillings

美和科技大學生物科技系
Department of Biological Science & Technology, Meiho University

　　透過科學化的方式將臺灣香丁（Citrus sinensis Osbeck ）之果皮，進行萃取分離純化，定性定量出其內含類黃酮類成分，以作為柑橘類之特有成分指標，並探求其抗氧化能力、總類黃酮含量與抗發炎之能力，另將該類對人體具有生理活性之物質，以低破壞的食品加工方式添加至食品內。計畫採用具產銷履歷的柑橘類為原料，開發以機能性為訴求之多元化烘焙加工品及伴手禮，行銷國內與新南向國家。

　　The peel of Taiwan Citrus sinensis Osbeck was extracted and purified through a scientific method. Moreover, the flavonoids were qualitatively and quantitatively quantified as an indicator of the unique composition of citrus, and its antioxidant capacity, total flavonoid content, and anti-inflammatory ability were investigated. The physiologically active substances were added to food in a low-destructive food processing method. The project uses citrus as materials to develop diversified bakery products and souvenirs for domestic and new southbound countries' markets.

圖一、台灣香丁。
Fig. 1. Citrus sinensis Osbeck.

圖二、香丁煎餅。
Fig. 2. Citrus pancakes.

圖三、香丁酥餅。
Fig. 3. Citrus pastries.

完整成果手冊請點此下載！

資料來源

• 財團法人農業科技研究院彙整
• 台灣農業科技資源運籌管理學會《農業技術口碑好，南向出口有一套》成果手冊

文章摘譯

• 農業科技決策資訊平台管理團隊