Comparing Nutrition Components Of Mianly Planting Buckwheat In Inner Mongolia After Germinating, And Developing Of Buckwheat Seedling Milk Beverage

Using buckwheat seedling in inner Mongolia as the material, the experiment compared nutrition value of mianly planting buckwheat in different region after germinating, and found out that nutrition value order from high to low,Japan Dali in Tongliao city,xiaosanleng in Tongliao city,chaselimadao in Wuchuan county is xiaosanleng Chifeng city,Japan Dali in Guyang county .And the proper time of harvesting is eighth day after germinating. Processing technology parameters and formula of buckwheat seedling milk beverage were studied. And the best formula of buckwheat seedling milk beverage was that, xylitol accounted for 7% ;wheat milk flavor accounted for 0.07%; the ratio of buckwheat seedling juice and reproduce milk was 1:1.Scalding of buckwheat seedling is essential processing of developing buckwheat seedling milk beverages. Takeing rutin content of buckwheat seedling as a study target, the best scalding conditions are that temperature of scalding was 70℃; time of scalding was 5 minutes; the fitter buckwheat was Japan Dali in Tongliao city and Chaselimadao in Wuchuan county.The study analysed and discussed stability of buckwheat seedling milk beverage on emulsifier adding content, thickening adding content, homogeneous condition and bactericidal condition. Through response design and analysis, the study obtained best adding content, xanthan gum accounting for 0.094%, sodium alginate accounting for 0.08%, monoglyceride accounting for 0.0491%, sucrose ester accounting for 0.049%, and onfirms the best homogeneous condition that temperature of homogeneous was 65℃, and homogeneous used quadratic homogeneous, pressure of first homogeneous being 40MPa, pressure of second homogeneous being 30MPa. According to stability and color of buckwheat seedling milk beverage, best bactericidal condition is that temperature of bactericidal was 108℃, and time of bactericidal was 15 minutes.In addition, the study indicates that 1.149% protein content, 0.002 mg /ml rutin content and 1.214% fat content were major components of buckwheat seedling milk beverage.