Research Of The Buckwheat Husk Energy Beverage

As people’s living standards improved, health consciousness grows, demand for functionaldrinks is constantly changing, development of functional beverage is moving in the direction ofnutrition, health.Buckwheat contains a certain degree of functional factors and rich in resources, theproduction of good raw material for functional beverages. Study on buckwheat as the main rawmaterial to develop a new type of functional beverages. Explored the Peel one of the optimumextraction conditions of buckwheat and buckwheat extracts antioxidant activity and inhibition ofthree disease-causing bacteria, and sensory evaluation method for determining the best formulafor skin functional beverage of buckwheat. Paper to further explore the effect of differentsterilization methods on the quality of beverage and choose the best method of sterilization andfully preserve the efficacy of buckwheat ingredients. Research for comprehensive utilization ofby-product of buckwheat has opened up a new path. The results of this study are as follows:(1) heat extraction from buckwheat Peel effect of functional components. Exploring a crush ofextraction, extraction time, temperature, feed ratio on the extraction of total flavones frombuckwheat extract on free radical scavenging effect of through optimization, improvedbuckwheat extracts contents of functional components. Orthogonal optimization of use of fourthree-level factors of extraction of buckwheat: buckwheat crush40mesh, liquid time120minthan1:20, extract, extraction temperature90℃, under these conditions the content of totalflavones from buckwheat hull3.19mg/g.(2) using the Oxford Cup method study on the inhibitory effects of buckwheat extracts of threepathogenic bacteria, ultimately determine the fungicidal activity of buckwheat extracts fromlargest to smallest, in order: Escherichia coli> salmonella> Staphylococcus aureus.(3) with buckwheat extract as the main raw material, adding Moslem leaf extract, honey, sugar,citric acid, developed skin functional beverage of buckwheat through five levels of factor fourdrink recipe with orthogonal test to optimize, analysis of influence of factors on beverage senses,determined the main factors affecting the drinks taste of citric acid is added. Finalizing the drinkrecipe:buckwheat extract40%, elsholtzia leaf extract20%, honey6%, sweet4%, citrate0.06%.examines several sterilization conditions on germicidal efficacy of skin functional beverage ofbuckwheat through sterilization drink after analysis of the color, the taste, the smell, theOrganization, filtering out the best conditions of sterilization at121℃,10min.