2023-01-012024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/653670臺灣藜 (Chenopodium formosanum Koidz.)，是臺灣原生種植物，因其富豐富營養素並具有特殊營養價值，如抗氧化胜肽、甜菜鹼等，使其具有良好抗氧化活性與清除自由基之能力。本研究目的為開發臺灣藜發酵乳製品之潛在功效，驗證其低升糖指數特性以及抑制血管張力素轉化酶之能力。首先透過小量培養優化發酵條件，並藉由5公升液態發酵槽建立製程放大之系統，分析上述兩項潛在功效。此外，於發酵過程分析乳酸菌、機能性成分與營養成分之相互關係，並進行儲藏性測試作為生產品質之控制指標。最後藉由感官品評了解產品之風味，評估消費者喜好性與接受度。 Chenopodium formosanum Koidz. is a native plant in Taiwan. Because it is rich in nutrients and has special nutritional value, such as antioxidant peptides, betaine, etc., it has good antioxidant activity and the ability to scavenge free radicals. The purpose of this study was to develop the potential efficacy of fermented Chenopodium formosanum dairy products, and to verify its low glycemic index properties and its ability to inhibit angiotensin converting enzyme. Firstly, the fermentation conditions will be optimized through small-scale cultivation, and a scale-up system will be established through a 5-liter liquid fermentation tank to analyze two potential effects mentioned above. In addition, during the fermentation process, the relationship between lactic acid bacteria, functional components and nutritional components will be analyzed, and the storage time will also be carried out as a control index of production quality. Finally, through sensory evaluation, we can understand the flavor of the product, and evaluate consumers' preference and acceptance.臺灣藜;生物反應器;低升糖 指數;抑制血管張力素轉化酶;Chenopodium formosanum Koidz;Bioreactor;Low glycemic index properties;Inhibit angiotensin converting enzyme