| Tartary Buckwheat(Fagopyrum tataricum) commonly known as Buckwheat, Tartary Buckwheat its scientific name, belong to the Polygonaceae(Polygonaceae) buckwheat genus(Fagopyrum) on the taxonomic, is an annual herb. Buckwheat optimum growth at high altitudes and high latitudes areas, southwestern mountainous in ourcountry as well as Tibetan plateau of Kham were concentrated planting area, which is the Liangshan Yi Autonomous Prefecture of Sichuan Province and is one of the main areas of origin Tartary buckwheat. In this study, Shanxi Tartary buckwheat as raw material, through the extraction of water-soluble proteins extracted under optimum conditions for hydrolysis of buckwheat homogenates by pepsin digestion was obtained by fishy after deodorization and decolorization, by a single bacterium species- Lactobacillus fermentation, to p H, sensory description, sensory evaluation score of indicators, developed a delicate taste, homogeneous, pleasant flavor, has a special flavor of buckwheat lactic acid bacteria fermented milk, and Fermented milk preservation suspension stability and antioxidant activity during the study were discussed.The main research methods and results of this paper includes the following several sections: 1 The determine of the optimal hydrolysis conditions and the determine of the water-soluble protein buckwheat optimal extraction rate.The extraction rate of the water-soluble protein as the index, through the different time, different temperature, different solid-liquid ratio of three single factor analysis of experiments, and then through the response surface experiments, analysis to determine the optimum extraction conditions. The results showed that the optimum extraction conditions for water-soluble protein liquid ratio of 20: 1, the extraction time was 1h, the temperature at about 40 ℃. Based on the above, the buckwheat flour homogenates was hydrolyzed by pepsin digestion, the size of the degree of hydrolysis as the indicator, through the analysia of the three single factors experiment and the orthogonal experiment of hydrolysis time, hydrolysis temperature, hydrolysis p H. Through the actual needs of the experiment and analysis of experiments to determine the best combination of enzymatic hydrolysis conditions is liquid ratio1:20, extraction time of 2.5h, extraction temperature is 35-40 ℃, extraction p H value of 8. 2. Analysis of fermentation production process and suspension stability.After fermentation, the p H, the sensory description, and the sensory evaluation scores as the indicators, analysed the impact factors of the fermentation process by the amountof inoculation, skim milk powder and the sugar, and through the orthogonal experiment to optimize the analysis. The results showed that the optimum conditions is as follows: skim milk powder is 8%, sugar content is 6%, the inoculation is 4%. Based on the above, the size of the suspension stability of the fermented milk as the index, add three stabilizer bashed on fermented milk characteristics, namely sodium alginate, xanthan gum, microcrystalline cellulose. From the single factor experiment and orthogonal experiment results analysis shows that sodium alginate is 0.20%, xanthan gum is 0.20%, microcrystalline cellulose is 0.15%. 3. Study on the antioxidant activity of fermented milk.The remove radical ability of the DPPH and ABTS as the index, the analysis and comparison results shows that buckwheat enzymatic liquid Lactobacillus fermented milk have certain and clear ability on DPPH and ABTS scavenging and concentration showed a certain quantitative relationship.And compared the enzymatic hydrolysate of the buckwheat liquid before and after the lactic acid bacteria fermentation the DPPH and ABTS radical scavenging capacity,and found that the buckwheat enzymatic fermentation of lactic acid bacteria fermented milk before, after all have the ability to scavenge DPPH and ABTS, and fermentation the ability to size before and after a significant difference. |
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