Study On The Process Of Tartary Buckwheat Malt And Millet Mixed Cereal Beverage

Chinese traditional food-habit is based of plant. However, with the improvement ofliving standards, the healthy diet is destroyed and it makes the cereal beverages become thetrend. And when tartary buckwheat sprout into malt, it will be a kind of vegetable namedbean sprout. As a new idea to sprout tartary buckwheat and extract the amylase enzyme fromthe buckwheat malt to hydrolyze millet’s starch, it can increase the added value and the rawmaterial utilization rate, and help to develop a new and healthy tartary buckwheat malt-millet mixed cereal beverage.Firstly, while the tartary buckwheat is germinating, it’s stripped into endosperm andplumule. Then the change and distribution of moisture, crude protein, fat, starch, α-amylaseactivity, β-amylase activity, reducing sugar and total flavonoid are determined. Throughsingle factor and orthogonal test, the best time for making buckwheat malt juice with high α-amylase activity is the2ndday and the optimal parameters is ratio of buckwheat bud to waterl:2, room temperature and2min, and the measured α-amylase activity is1.52U/ml; and thebest time for making buckwheat malt juice with high β-amylase activity is the4thor5thdayand the optimal parameters is ratio of buckwheat bud to water l:4, pH7,50℃and2.5min,and the measured raw material utilization rate is73.38%and total flavonoid is25.59mg/100ml and β-amylase activity is3U/ml;Secondly, through the DSC to determine the gelatinization temperature and enthalpy ofgelatinization of different grinding degree of millet, it confirm the best grinding degree is60mesh. The optimal parameters of millet gelatinization is material to liquid ratio of1:10,80℃,40min, and the measured gelatinization value can be97.51. The optimal parameters of milletliquefying is α-amylase at5U/g,70℃,40min, pH7, and the measured DE value can be16.12. The optimal parameters of millet mashing is β-amylase at80U/g,60℃,50min, pH6,and the measured DE value can be47.72.Thirdly, through the conversion and fuzzy sensory evaluation method, the best formulais that tartary buckwheat malt juice: millet juice=8:1in liquefying, tartary buckwheat maltjuice: millet juice=1:2in mashing,3.5％of sucrose,3.5%of creamer. the optimal formula ofsuspension and emulsion stability is sodium hexametaphosphate0.04％, XG0.12％, MCC0.16%, carrageenan0.08%, DMG0.06％. And the different homogenization and sterilizationmethods are also studied. Because the tartary buckwheat malt juice has something cannottake homogeneity, other ingredients should take homogeneity. And the optimumhomogenization process is80℃, pressure30+30MPa, average partical size and centrifugalsedimentation rate under this condition is smaller. Effect of different sterilization on thecolony count, CSR and color of the product is investigated. The best sterilized method is 135℃, holding for5s. GC-MS method is used to analyse the flavor components of thetartary buckwheat malt-millet cereal beverage. The result illuminated that aldehydes andalcohols are the major flavor component in beverage.Finally, the shelf life of the beverage is forecasted through accelerated shelf life testing.Centrifugation sedimentation rate is used for the parameter to establish the prediction model:SS=1.7288×﹛SR₀×exp[t×k_b×/h×exp-（84.1T+62575）/R×T]﹜-2.7106. According to the model, theshelf life of the tartary buckwheat malt-millet cereal beverage is about246days in roomtemperature.