荞麦多酚的酶法提取及其饮料的配方研究

Study on the enzymatic xtraction of buckwheat polyphenols and its drink formula

以荞麦为主要原料,采用复合酶法(α-淀粉酶与纤维素酶体积比为1∶1)提取荞麦中的多酚。在单因素试验的基础上,采用响应面设计对荞麦多酚的提取条件进行优化;同时通过混料设计,以感官评分为指标,对荞麦多酚饮料的配方进行研究。结果表明:酶法提取荞麦多酚的最佳条件为以粉碎脱脂后的荞麦质量为基准100%,液料比12∶1(mL/g)、酶解温度49℃、酶添加量1.4%、酶解液pH 4.4、酶解时间2 h,在此条件下,多酚的提取量为8.27 mg/g。荞麦多酚饮料的配方为以粉碎脱脂后的荞麦质量为基准100%,荞麦多酚提取液添加量30%、白砂糖添加量4%、复合稳定剂添加量1.8%、柠檬酸添加量0.8%,以此配方制作的荞麦多酚饮料产品酸甜适中,口感纯正,营养丰富。

Using buckwheat as the main raw material, the polyphenols in buckwheat were extracted by a compound enzyme method (The volume ratio of α-amylase to cellulase was 1∶1). The liquid-solid ratio,enzymolysis temperature, amounts of enzyme, enzymolysis pH and enzymolysis time were studied in the experiments. On the basis of single-factor experiments, the extraction conditions of buckwheat polyphenols were optimized by response surface design. At the same time, the formula of buckwheat polyphenols beverage was studied through mixture design and sensory score as an indicator. The results showed that the optimum conditions for enzymatic extraction of buckwheat polyphenols were as follows: based on the weight of buckwheat as 100 %, the liquid-solid ratio 12∶1 (mL/g), enzymolysis temperature 49 ℃, amounts of enzyme 1. 4 %, enzymolysis pH 4. 4, enzymolysis time 2 h, and the optimum extraction rate of polyphenols 8. 27 mg/g. The optimal formula of polyphenols beverage were as follows: based on the weight of buckwheat as 100 %, the amount of buckwheat polyphenols solution 30 %, white sugar 4 %,compound stabilizer 1. 8 %, critic acid 0. 8 %. The polyphenols beverage with this formula has moderate sour and sweet taste, full of nutrient.