Optimization Of Cultivation Conditions Of Tartary Buckwheat Sprouts And Development On Its Fermented Beverages

In this paper,tartary buckwheat that is known as the food medicine dual-use small crops with rich in natural resources in our country,nutrition and high medical value were used as raw material,to efficiently use of its nutritional and functional and development of its new food,based on a review of the status of buckwheat seeds germination technology,buckwheat sprouts production technology and food related to it, studied buckwheat sprouts cultivation conditions and optimization of key technologies,determined to the excellent quality of the buckwheat sprouts under optimal cultivation conditions, and studied on sumberged fermentation of tartary buckwheat sprouts?TBS? by traditional food-grade Monascus and developed a fermented beverage. The main contents and results are as follows:1.Through compared some tradicional production technology of sprouts to determine the optimum conditions for the cultivation of TBS: wet sand with a water content of 5.7% caused germination 48 h, the highest buckwheat seed germination rate of 95%, germination index up to 100.6; Compared with paper, gauze and gravel as planting base, buckwheat sprouts growing stable, and performing high-quality growth; Cover the wet sand at 1.5cm after sowing, the seedling rate and husking rate of buckwheat sprouts was the better; Selected the conditions for greenhouse in which the buckwheat sprouts were cultivated to temperature25 ?, humidity 90%, light intensity 10000 Lx, caltivated light periods is dark period for the former 5d, after light 5d and a long 12h/d Daily light,we obtained buckwheat sprouts is not only the growth of better quality, but the total flavonoid content determined by Al Cl3 spectrophotometry greatly enhance, average up to 43.23 ± 1.61 mg / g DW.2. On the basis of determined production process of TBS, screened a large number of elements ratio of inorganic nutrient solution by uniform design: Ca?NO₃? 2 · 4H₂O?1561.0mg/ L?; KNO₃?1010.0mg / L?; MgSO₄?1.5mg / L?; NH₄H₂PO4?0mg / L?, under these conditions we obtained TBS yield significantly increase than blank group. At the same time,through a single factor and orthogonal experimental design optimized adding ratio of trace elements of inorganic nutrient solution: FeSO₄.7H₂O?13.90 mg / L?,EDTA-2Na?37.20 mg / L?, H3BO₃?1.43 mg / L?, MnSO₄.4H₂O?0.22 mg / L?, ZnSO₄.7H₂O?0.08 mg / L?,CuSO₄.5H₂O?1.07 mg /L? and?NH₄? 6Mo7O24.4H₂0?0.03 mg / L?; under these conditions we obtained TBS total flavonoid and phenolic acids significantly higher than the blank.3.Used the best cultivation methods, best greenhouse conditions and optimum nutrient solution to producted TBS,and its main quality was analysed as follow: the average length,diameter, fresh weight and dry weight, respectively, 17.72±2.84 cm, 1.132±0.017 mm,13.98±0.47g/100 plants and 0.63±0.027g/100plants; the total acid, total soluble sugars andtotal soluble protein contents of TBS were 26.55±4.70mg/100 plants FW, 91.46±3.80mg/100 plants FW and 13.69±0.37mg/100 plants DW; total flavonoid phenolic acids content up to60.45±3.03mg/g DW, in which rutin content reached 53.91±2.24mg/g DW, accounting for89.18% of the knowable total flavonoid phenolic acids; total content of 17 amino acids up to13.95±0.22%, wherein the glutamic acid contents up to 2.23%, and lysine content up to1.03%.4. In shake-flask sumberged fermentation of TBS was studied by Monascus, through a single factor test and response surface optimizing test to determined optimum fermentation conditions were: material to water ratio of 1: 8,and bacteria inoculum of 2.5%, fermentation time 11 d, with fermentation temperature was 28 ?, make the sprouts juice with boiling water; under these, we obtained pigment total absorbance of TBS broth by Monascus were4.215U/ml, the relative error compared with the predictive value is less than 1.56%, it indicated that optimized regression model can reflect fermentation process of buckwheat sprouts by Monascus, has good practical value.5. Used TBS broth to mixed drinks, we found that the best dosage of the fermentation broth was 15% to 20%?volume fraction?; determined the optimal ratio of additive by orthogonal test: 0.01% aspartame, xylitol 5%, 0.15% citric acid and sodium citrate 0.3%. The pasteurization conditions of finished beverages are: treatment 30 45 min at 80?, in this conditions we can obtioned a excellent sensory quality beverages which safety microbiological index. Finshed beverges of TBS was clean and transparent,no solid particles,showed a uniform orange-red or pale yellow, bright light,fresh flavors, a hint of fragrance, no smell, taste mellow,sweet and sour moderate,pleasant taste. Antioxidation test showed that,ultimately, the TBS beverges have some scavenging effect on the radical of DPPH and ABTS, it has a high antioxidant activity.