Preparation,Functional Virture Analysis Of Highland Barley-mung Beans Kvass And It’s By-products Utilization

Using highland barley and mung bean as raw materials,a kind of Kvass beverage with certain health effects was developed.It not only enriches the taste of Kvass products,but also contributes to the increase of highlan barley output value and Tibetan economy.And use its by-products to make biscuits,which not only avoids the pollution of the by-product to the environment,but also makes full use of the raw materials.The antioxidant activity,amino acid content and flavor substances were studied.The experiment results show that:(1)The optimum pretreatment conditions for raw materials were as follows: crushing granularity was 50 meshes,gelatinization time was 10 minutes,total flavonoids and phenols in barley wort were 307.8,387.3 and 42.7 mg/L.Through the comprehensive analysis of ethanol-ester ratio,alcohol content and sensory score of Kvass,aromatic yeast + Lactobacillus bulgaricus starter was selected as the fermentation agent of Kvass HM-K of highland barley mung bean.(2)Synchronized fermentation was determined as the fermentation method of highland barley mung bean Kvass HM-K.The optimum fermentation conditions of highland barley mung bean Kvass were determined by single factor orthogonal test: the ratio of highland barley to mung bean was 7:3,the fermentation time was 24 hours,the amount of microbial agent added was 0.25%,and the fermentation temperature was 28 C.The sensory score of green barley mung beans was 15.6±0.95,the ratio of alcohol to ester was 2.36±0.55,the alcohol content was 0.7±0.12% vol,and the total acid content was 2.35±0.14 g/L.(3)Meanwhile,HM-K and HB-K(hulless barley Kvass,which fermentation process was the same as HM-K except for the raw materials being all hulless barley)had better antioxidant activity than that of two commercial Kvass WH-K and QL-K,while HM-K had the best antioxidant activity amongst all Kvasses analyzed(p<0.05),the total phenolic contents(total flavonoids)of HM-K,HB-K,WH-K and QL-K from high to low were HM-K 137.46(125.21)、HB-K 135.21(97.46)、QL-K 31.34(20.14)、WH-K 28.51(8.46)mg/L respectively.By measuring the total antioxidant capacity,total flavonoids,total phenols and β-glucan under different conditions and correlation analysis,the results showed that the total antioxidant capacity was significantly positively correlated with total flavonoids and total phenols,had no correlation with β-glucan content.(4)Amino acid content and composition of four kinds of Kvass were determined and evaluated by various amino acid evaluation methods.The results showed that the types and contents of essential amino acids in HM-K were the most abundant,and the scores of amino acid and amino acid chemistry were relatively high.The evaluation results of amino acid ratio coefficient showed that the SRC of HM-K was the highest,62.55,followed by HB-K,49.32,WH-K was the third and QL-K was the last.The results of PCA analysis indicated that the essential amino acid ratio of HM-K was the most similar to the WHO/FAO recommendation model,and the nutritional value was the highest,while the nutritional values of QL-K and WH-K were similar.(5)The extraction process of Kvass’ aroma was optimized.The optimal extraction conditions were: extraction temperature 50 ° C,equilibrium time 30 min,extraction time 40 min.SPME-GC-MS was used to determine the aroma of four kinds of Kvass,HM-K has the most aroma species,a total of 22 species,including 4 kinds of alcohols,accounting for 55.05% of the total relative content,9 kinds of esters,accounting for The total relative content was 20.68%,four kinds of acid substances,accounting for 1.89% of the total relative content,two kinds of aldehydes,accounting for 2.74% of the total relative content,and the other three,accounting for 2.04% of the total relative content.Followed by WH-K flavor species,a total of 18 species,followed by HB-K,a total of 13 flavors,QL-K flavors the least,a total of six,experimentally prepared Kvass and commercial Kvass flavor There are significant differences in the types of substances.(6)Based on the single factor experiment,the optimal process for obtaining biscuits by using the response surface method was as follows: the amount of filter residue added was 27%,the amount of butter added was 42%,the amount of white sugar added was 32%,and the results were verified.The optimal sensory score of the by-product biscuit is similar to the predicted value of the regression equation model,proving that the model is available.