Preparation And Activity Study Of Coix Seed And Azuki Bean Compound Beverage

As two kinds of special taste,favorite and nutritious omnibus,coix seed,Azuki bean are widely used in food.Polyphenol is a kind of compound from plants,which has many beneficial functions for human health.This study was designed to optimize and determine the extraction methods of polyphenols from coix seed and Azuki bean.The ability of polyphenols in free and combined polyphenols and Azuki beans in coix seed was evaluated.The ability of polyphenol extract to proliferate intestinal probiotics was studied.A coix seed Azuki bean composite beverage was developed.After coix seed and Azuki bean were boiled or baked,the composite beverage was prepared by blending,degassing,sterilizing and canning.The product resources of coix seed and Azuki bean farmers were fully utilized.The specific research process and conclusions are as follows:?1?Extraction of coix seed by binding and free polyphenols.Free polyphenols were extracted by oscillating acetone aqueous solution.The binding polyphenols were extracted by NaOH digestion.The supernatant was removed by centrifugation and repeated for 3 times.After vacuum concentration,it was freeze-dried.Macroporous adsorption column chromatography was used to extract the polyphenol from Azuki bean.The polyphenol content in the extract was identified by using propyl gallate as the standard curve.The free polyphenol content of coix seed was 31.47+0.74mg gallic acid/100g.The content of conjugated polyphenols was 28.20+0.67mg gallic acid/100g.The total polyphenol content was 59.45+/-1.32 mg gallic acid/100g.The polyphenol content in Azuki beans was 66.73+7.52mg gallic acid/100g.?2?The antioxidant activity in polyphenols was evaluated,and the oxidative activity of free polyphenols,binding polyphenols,total polyphenols and Azuki bean polyphenols in coix seed was evaluated by using the determination of scavenging peroxide free radical capacity,total antioxidant capacity index?ORAC?and DPPH free radical scavenging capacity.?3?The polyphenol crude extract from coix seed and Azuki bean was added to the culture medium to explore the proliferation capacity of different components to bifidobacterium probiotics.The growth curve,pH value and acidity of bifidobacteria were analyzed.On the basis of single factor experiment on coix seed polyphenol addition,Azuki bean polyphenol addition and glucose addition,the interaction between polyphenol extract addition and glucose addition was determined through response surface test,and the optimal addition proportion was determined:the amount of bifidobacteria was 0.003%.When coix seed was added 0.09%.The content of polyphenol in Azuki bean was 0.09%.The amount of glucose added is 10%.?4?Development and design of coix seed Azuki bean composite beverage.A single factor experiment was designed for the addition of Azuki bean juice,coix seed juice and xylitol.By analyzing relevant parameters of each factor,it can be known that the main order of sensory evaluation of coix seed Azuki bean composite beverage was A,B and C,that is,the added quality score of Azuki bean juice,the added quality score of coix seed juice,and the added quality score of xylitol.Analysis of k is worth to the optimal scheme of optimized A₂B₂C₂,namely Azuki bean juice to add mass fraction 45%,coix seed to add mass fraction 40%,xylitol added mass fraction of 7.5%,this condition formula,the verification experiment was carried out,the product of sensory evaluation scoring average of 46.9,higher than the combination test score,also scored higher than that of single factor experiment,shows that using the L₉?3³?orthogonal method to get the coix seed of Azuki bean beverage compound formula is feasible.The product is pinkish in color and uniform in color.It has delicate flavor of semen coix and Azuki bean.It is suitable for sweet taste.?5?The contents of carbohydrate,the total content of the solid,the total content of 9.59g/100m L,and the total polyphenol content of 46.95mg/100mL were measured on the nutritional composition,physical and chemical indexes,microorganism indexes of coix seed Azuki bean compound beverage as well as pH value,precipitation rate and soluble solids change during storage period.The pH value of the beverage is within the range of 4.2⁴.6,and the precipitation rate changes to a small extent,and the stability of the beverage is judged to be good.All microorganism indexes met the national standard for beverage within 12 months,which could be judged to have good hygiene indexes.