The Development Of Buckwheat Functional Beverage

Tartary buckwheat is a seldom used traditional food crop which also has medicinal properties.Tartary buckwheat is a rich source of starch and it also contains many valuable nutrients,such as protein,flavonoids,mineral elements and dietary fiber.However,the efficiency of the application of buckwheat flavonoids compounds in food is very low,which causing a great waste of tartary buckwheat,so there is a need to find an effectively way to make the best use of the various nutritions of tartary buckwheat.The experiment is mainly aimed to develop and optimize the process of buckwheat fermented beverage.And the primary process is to extract the flavonoids from buckwheat flour,then flavonoid-extracted tartary buckwheat flour was allowed to ferment using rice leaven and yeast,in which stage protein can be hydrolyzed to a mino acids.At last,the flavonoids、alcohol and the mixture of mineral and amino acids were mixed effectively to obtain buckwheat fermented beverages.This method makes the best use of the raw material,at the same time the fermented drink was more conducive to the absorption and utilization of human body.Firstly,ethanol reflux extraction was used to extract the flavonoids from tartary buckwheat,and the response surface method was used to screen the optimal conditions based on the single factor tests.Then macroporous resins were used to purify the extracted flavonoids,at the same time the kinetic and thermodynamic characters were studies,and the inoxidizability of the purified flavonoids(the main is rutin)was also explored.Finally,the extracted flavonoids buckwheat flour was used to ferment to ethanol using orthogonal design,and the fermented liquid was used to automatic amino acid analyzer to determination the amino acids of tartary buckwheat.The optimum conditions of extracting flavonoids: volume fraction of ethanol was 70%,temperature was 80℃,extracting time was 20 min,Liquid-solid ratio was 50:1;The optimal conditions of dynamic adsorption: flavonoids content was 1.53 mg/ mL,pH was 4,column rate was 1 mL/ min;The optimal conditions of dynamic stripping: volume fraction of ethanol was 70%,elution solvent dosage was 7 BV,column rate was 1 mL/ min;The adsorption of buckwheat flavonoids on resin was more corresponding to the secondary dynamic adsorption model,and the Langmuir adsorption isotherm was more suitable for the process of the thermodynamics of the adsorption process,making a conclusion that the adsorption process is a spontaneous exothermic physical adsorption process.The optimum conditions of fermentation: On the basis of buckwheat flour was 20 g,the mass ratio of yeast and rice leaven to flour were 1% and 4%,the fermentation time was 72 h,the saccharifying time was 1h,on which conditions,the liquor yield was 20.5%.The amount of amino acids of free yeast fermentation liquor,fixed yeast fermentation liquor and rice leaven liquor were 120.60 mg,113.20 mg and 0.18 mg,respectively,which were measured by the automatic amino acid analyzer.