Study On The Technology Of Fermented Tartary Buckwheat And Glutinous Rice And Quality Of The Evaluation

This project studied producing fermented buckwheat glutinous rice with buckwheat rice and glutinous rice as raw materials by compound test method. “ Miqiao No.1”,which contains more phenolics and easier to shell was selected as the best material from 10 different sorts of buckwheat.The project optimized the fermented glutinous rice′s fermentation crafts by single factor and orthogonal experiments,it also studied the changes of various functional components in the fermentation process,finalizing the best production process of fermented buckwheat glutinous rice and evaluated the quality of products. Main conclusions are as follows:1.HPLC was used to measure the total phenolics content of the 10 different sorts of buckwheat.Experiments showed that the 10 sorts of buckwheat contain much caffeic acid,rutin, quercetin-3-rhamnoside and quercetin,among them,rutin is top one, quercetin-3-rhamnoside second,quercetin third,caffeic acid followed.The content of chlorogenic acid,p-coumaric acid,orientin,isoorientin,ferulic acid and vitexin was lower.Rutin′s content in the“Miqiao No.1”was 18.54mg/g,ranked second,and the chlorogenic acid,quercetin glycosides and quercetin′s content was also relatively higher, which was 0.02 mg/g,0.85 mg/g,0.07mg/g.This project selected“Miqiao No.1” as the test material for its easy shelling.2.The study on fermented buckwheat glutinous rice′s fermentation process, found the best process conditions by single factor and orthogonal experiments:the added amount of yeast 0.3mg/100 g,fermentation temperature 30℃,fermentation time 48 h,buckwheat rice:glutinous rice=1:5.Under the optimal production process,the product′s alcohol was 1.09%(VOL), acidity(p H) was 4.08,total acid was 4.84g/kg(in terms of lactic acid),reducing sugar content was 17.26g/100 g.3.Products were tested for mold,coliform,total prime colonies,and all were qualified.75 ℃and 20 min was confirmed as the best product sterilization conditions according to sensory evaluation and microbiological indicators.4. Analysis to phenolics,antioxidant activity,amino acids,organic acids,fatty acids and other ingredients after different durations of fermented buckwheat glutinous rice′s fermentation process showed that both phenolics and antioxidant activity had an upward trend with increasing fermentation time, and a significant positive correlation; oleic acid and linoleic acid′s content significantly increased after 12 hours in fermentation process,there was no significant change in 24 h later,and the maximum value respectively reached 106.97mg/100 g,138.57g/100 g around 48h;The content of stearic acid and palmitic acid did not change significantly,which kept 45mg/100 g and 130mg/100g;amino acids had no apparent change within 12 h and increased significantly after 24h;the content of lactic acid,succinic acid, fumaric acid,malic acid, etc.increased during fermentation,and lactic acid was the organic acid which had biggest change during the fermentation process, rose from 189.49mg/100 g to 399.78 mg/100 g.5.Measured other related indicators:the alcohol of fermented buckwheat glutinous rice was 0.93%(vol)(20℃), the total acid(in terms of lactic acid) was 4.84 g /L,reducing sugar content was 19.3621g/100 g,p H was 4.06.All indicators were in line with physical and chemical requirements of Sweet whose(DB31 433-2009).