Study On The Preparation And Technology Of Quinoa Malt Beverage

Quinoa is a plant of the family Quinoa,with a total protein content of about9-18% and a balanced amino acid composition.It is rich in various vitamins and minerals,as well as active ingredients such as polyphenols and flavonoids,and is rich in nutritional value.Cereal beverages have the characteristics of low fat,nutrition,health,lactose-free intolerance,etc.,and have been welcomed by consumers in recent years.Therefore,the development of cereal drinks with quinoa as a raw material can not only satisfy people's pursuit of balanced nutrition,but also be convenient to eat,and meet the needs of modern people for healthy food.This article uses quinoa as a raw material,and prepares a germinated quinoa beverage with roasted aroma and quinoa-specific flavor through germination,baking,enzymolysis,blending,homogenization,filling,sterilization and other treatments.The preparation method can greatly increase the content of polyphenols,flavones,?-aminobutyric acid(GABA)and antioxidant activity,and solve the problems of precipitation and delamination that are easy to occur in germinated quinoa beverages,and has high application value..The specific research results are as follows:(1)Quinoa was germinated to investigate the changes of nutrients and active substances during germination.The results showed that the protein content of quinoa increased first and then decreased during germination,and reached a maximum of14.23 g/100 g on the 3rd day of germination;the crude fat content gradually decreased from 6.03 g/100 g to 4.21 g/100g;Starch content decreased from 58.03 g/100 g to34.23 g//100g;polyphenol and flavonoid content increased from 196.37 mg/100 g,132.2 mg/100 g to 350 mg/100 g,244.9 mg/100g;?-aminobutyric acid content from28.92 mg/100 g increased to 97.23 mg/100 g.In summary,with the increase of germination time,the content of nutrients and active ingredients of quinoa on the 3rd day of germination is relatively high,especially the polyphenol content reaches 309.5mg/100 g.Considering the final determination of germination time as 3 d,the effect is best.(2)The effects of different baking conditions on the quality of germinated quinoa were studied.Roasting can not only obtain a more ideal flavor,but also increase the content of active ingredients to a certain extent.The effects of different baking temperature and time on the active substances and antioxidant activities ofgerminated quinoa were studied.With the increase of baking temperature and time,the antioxidant activities of polyphenols and flavones all increased and then decreased.It was determined that the baking temperature was 140? and baking for 50 min.The effect was the best.Under these conditions,the contents of polyphenols and flavones were 1059.7 mg/100 g and 622.0 mg/100 g,respectively,which increased by 147.88%and 297.19% compared with those before baking.DPPH free radical scavenging rate and reducing ability increased by 50.53% and 74.19%,respectively.(3)Determination of enzymatic hydrolysis process.Liquified,saccharified,and proteolytically treated with germinated quinoa juice.Using the DE value as an evaluation index,the optimal liquefaction conditions were determined by the single factor test and orthogonal test.The added amount of ?-amylase was 10 U/g,the enzymolysis time was 50 min,the pH was 6.5,and the enzymolysis temperature was65?;The optimal saccharification condition is the addition of glucoamylase 140 U /g,the enzymolysis time is 50 min,the pH value is 5.5,and the enzymolysis temperature is 60 ?.Using the degree of hydrolysis and the DPPH radical scavenging rate as indicators,the optimal proteolytic process parameters were determined through single factor and orthogonal experiments: alkaline protease plus enzyme amount 4000 U/g,enzymatic hydrolysis time 3.5 h,pH 9.5,enzyme The solution temperature was 55?.(4)Response surface test combined with fuzzy mathematical sensory evaluation method was used to optimize the main formula of germinated quinoa beverage.Based on the single factor test,the best main formula was determined by response surface test: the germinated quinoa juice was added at 58.53%,the whey protein was added at3.20%,and the fructooligosaccharide was added at 10.26%.highest.The germinated quinoa beverage under this recipe has a uniform color,has the unique flavor of quinoa and roasting aroma,and has a uniform tissue state.(5)The effect of the amount of emulsifier and thickener on the stability was studied.Through the single factor and compounding experiments of the emulsifier,the optimum addition amount of the emulsifier was determined to be 0.15%,and the optimal blending ratio of sucrose ester and distilled monoglyceride was 3: 7.Three thickeners with good stabilization effect were screened out: xanthan gum,locust bean gum and CMC-Na.The optimum addition range of the three thickeners was determined through a single factor test.Based on this,the orthogonal test of compound emulsifier and thickener was used to determine the amount of thickener and compound emulsifier to be Xanthan.Gum 0.02%,CMC-Na 0.06%,locust bean gum 0.12%,compound emulsifier 0.20%.(6)Determination of the best homogeneous process conditions.It was determined that the homogeneous pressure was 40 MPa,the homogenization time was4 minutes,and the homogenization times were 3 times.The beverage had the lowest centrifugal sedimentation rate and the best stability.Under these conditions,the product quality standards of the germinated quinoa beverage can meet the requirements.