Preparation And Application Of Quinoa Malt

Quinoa,rich in high-quality proteins,has high nutritional value,which plays a significant role in nutritional supplement for the body.In recent years,the yield of quinoa has been further improved alongside with the promotion of the ecological agriculture mode of combination of planting and breeding,while it is mainly circulated and consumed in the form of raw grains.Affected by saponins,the anti-nutritional factors contained in the epidermis of quinoa,it is characterized by the complicated edible processing and poor palatability.Given that,the research on deep processing of quinoa has drawn much attention.This experiment,with quinoa as a raw material,focused on the study of its germination conditions.The malt extract was prepared from quinoa malt by endogenous enzymatic hydrolysis of its own macromolecular substances,and the further study on its anti-fatigue activity has been made.The main conclusions are as follows:1.On the basis of germination experiment in the petri dish,it studied the effects of soaking temperature,soaking time,germination temperature and germination time on the protease activity of quinoa during germination.Supported by orthogonal experiment,the preparation process of green malt was optimized and the optimum conditions for quinoa germination were as follows: soaking time 90 min,soaking temperature 30?,germination temperature 20°C and germination time 16 h.2.Green malt was dried and roasted to study the changes of malt moisture content and protease activity with time during this process.At the same time,according to the changes of crude melanoidin content in malt roasting process,the degree of Maillard reaction of malt was reflected to verify the production of malt aroma.After the preparation of green malt,it was dried at 53? for 360 min and heated to 83? for 80 min.The water content was reduced to below 5 g/100 g,and the protease activity was 92.78 U/g.The malt had strong aroma.3.The quinoa malt extract was prepared by crushing,dissolving and protein hydrolyzing.Considering the following factors,such as water-solid ratio,hydrolysis temperature,hydrolysis time and hydrolysis p H,it studied the effects of different levels of various factors on the hydrolysis degree of quinoa malt protein.The response surface experiment was used to optimize the process parameters.The results showed that the optimum preparation process of quinoa malt extract was as follows: water-solid ratio 4:1,hydrolysis time 4.5 h,hydrolysis temperature 40?,hydrolysis p H 4.1.4.The contents of protein,amino acids,molecular weight distribution and aroma components of quinoa malt extract were determined respectively.The results showed that the protein content of quinoa malt extract was 15.7 g/100 g,and the molecular weight was below 1.35 k Da.The contents of 17 free amino acids such as arginine,leucine and lysine were 7011.78 mg/kg.In addition,according to the experimental results of anti-fatigue activity in mice,different doses of products could improve the exhaustive swimming time of mice,and the contents of their blood lactic acid,blood urea nitrogen and lactate dehydrogenase acted in a dose-dependent manner.This paper aims to provide some experimental reference for the development of convenient,novel and high value-added quinoa food.