Study On The Germinated Tartary Buckwheat Yogurt

Yogurt is preferred by majority of consumers for its unique flavor and a variety of health benefits. Compared with the traditional yogurt, health benefits of cereal yogurt are more prominent. The medicinal potential of Tartary buckwheat make it an excellent food source. Therefore, we tried to find a way to increase the total flavonoid content, and used it as material to made germinated buckwheat yogurt, then determined the antioxidant activity and total flavonoid content, optimized the most nutritious buckwheat,In order to improve total flavonoid content in tartary buckwheat, tartary buckwheat seeds were treated with germination technology and UV-C irradiation. By using the method that soap the tartary buckwheat seeds into the 25℃ water for 3 h, then treated with 78 uW/cm2 UV-C irradiation for 25 min after incubated in 21℃ for 24 hours, the total flavonoid content can be about 1.8 times of materials. Afterwards, the optimal condition we obtained for making tartary buckwheat hydrolyzate was:the ratio of solid to liquid 1:7(W:V), hydrolysis time 1 h, hydrolysis temperature 70℃, enzyme dosage 50 U/g. Important fermentation conditions affecting treated tartary buckwheat yogurt production were identified by single factor test and orthogonal test. The optimized condition of fermentation was tartary buckwheat hydrolyzate 20%, inoculum size of 3%, incubation temperature 42℃, incubation time 9 h. Yogurt produced by this method possesses wheat fragrance, delicate taste and sour moderate.Then, use the optimized condition to produce tartary buckwheat yogurt and determine its organoleptic quality, microbiological index, chemical index and antioxidant activity, the regular yogurt was used as a control. The protein content, fat content, acidity, water hold capacity and microbiological index of tartary buckwheat yogurt all meet the state standards, with a little difference between regular yogurt. The Lactic acid bacteria of tartary buckwheat yogurt was 3.7 X 108 CFU/g,2 times of that of regular yogurt; the total flavonoid of tartary buckwheat yogurt was 0.75 mg/g; the ability to scavenge DPPH of tartary buckwheat yogurt was higher than that of regular yogurt, the IC50 was 20.69 and 82.06 mg/mL, respectively. Therefore, the germinated tartary buckwheat yogurt is a kind of yogurt products with higher antioxidant activity. It has guiding significance to improve the health functions of yogurt and rich the diversity of tartary buckwheat products.