Study On Buckwheat Sprout Fruity Jiaosu Products And Their Quality Evaluation

Tartary buckwheat is a well-known characteristic grain crop,high nutritional economic value,rich in a variety of functional active ingredients,among which the content of flavonoids is significantly higher than that of other food crops,especially the sprouts obtained after seed germination are more nutritious,but the development and utilization of buckwheat sprouts and seedlings related products are less,and the research and utilization of enzyme products using sprouts as raw materials is still blank.To this end,this paper uses buckwheat bud seedlings as raw materials,innovatively uses fruit and vegetable compounding,develops a buckwheat bud fruity enzyme product,clarifies the fermentation process of buckwheat bud fruity enzyme,and systematically evaluates the nutritional quality and shelf life of buckwheat bud fruitflavored enzyme products,and the main results are as follows:1.The germination of Tartary buckwheat seeds improved the nutritional quality of sprouts,significantly increased the content of flavonoids,and the increase was positively correlated with the germination time.The flavonoid content was more than twice that of buckwheat seeds 5 days after germination,and the flavonoid content was43.41mg/g at 15 days after germination,with a large biomass.Further compound fermentation with fruits found that the sensory score and antioxidant capacity of buckwheat buds,passion fruit and pineapple were the best when the ratio was 2:1:2,which were better than other test groups,pineapple and passion fruit were good materials for combining buckwheat buds to develop fruit and vegetable enzymes,which effectively improved the sensory quality of the product.2.The fermentation process of buckwheat bud fruit-flavored enzyme was optimized by single factor and orthogonal experimental design.The results showed that the optimal fermentation scheme of buckwheat bud fruity enzyme products was A2B3C1D2,that is,the fermentation time was 30 h,the amount of white sugar added was 30 g,the inoculation amount of yeast was 1%,and the inoculation of Lactobacillus plantarum was 2%.Each single factor during fermentation affects the final antioxidant activity of the product.Compared with the unfermented samples,fermentation increased the antioxidant activity of buckwheat bud fruity enzyme,changed the total polyphenols and total flavonoids,and the ABTS radical scavenging rate reached66.24%,the DPPH radical scavenging rate reached 86.47%,the SOD activity was85.15U/mL,and the OH-free radical scavenging reached 68.95%.3.The nutritional function quality of buckwheat bud fruity enzyme was systematically analyzed by various methods such as HPLC,GC-MS,and sensory evaluation.The results showed that fermentation increased the types and contents of organic acids of buckwheat bud fruity enzyme,and the contents of acetic acid,lactic acid,citric acid and tartaric acid increased by 1230.6%,1145.2%,421.8% and 388.1%,respectively.GC-MS analysis found that fermentation increased the volatile aroma components of the product from 35 to 41,and added 6 volatile aroma components such as terpenes,of which alcohols,esters,heterocyclics and other aroma components accounted for 49.29%,14.91%,7.55% and 2.63% respectively,and the aroma substances such as esters and alcohols increased significantly by more than 24.7%.The amino acid content of the product was increased through fermentation,among which the fresh sweet,sour and bitter amino acids changed significantly before and after fermentation,the content increased by 1.75 and 1.33 times,respectively,and the total amino acid content increased by 1.55 times.The compound fermentation of Lactobacillus yeast significantly improved the sensory quality and nutritional value of the enzyme product,and increased the content of antioxidant activity,organic acids,amino acids and aroma components.4.Under the condition of-18 °C,the preservation study of buckwheat bud fruitflavored enzyme products was carried out for 30 days,and the trend of protein content,ABTS free radical scavenging rate,total polyphenol and total flavonoid content was explored,and it was found that the protein and flavonoid content showed a trend of first increasing and then decreasing and then maintaining a stable trend when the shelf life was 0-30 d,the ABTS free radical scavenging rate and total polyphenol content showed a trend of first increasing and then decreasing and then increasing and then decreasing,and in general,the product quality and antioxidant activity remained basically stable when the shelf life was 30 days.It provides an important basis for the development of high-quality buckwheat bud fruity enzyme.