红曲-藜麦发酵茶复配工艺及抗氧化活性研究

Stedy on the compound technology and antioxitant activity of Monascus-quitoa fermented tea

为提高藜麦食用价值,利用红曲菌发酵藜麦基质,低温烘干制备红曲-藜麦发酵粉,同时对未发酵藜麦进行焙烤熟化处理,探究红曲-藜麦发酵茶的最佳工艺条件及其抗氧化活性。结果表明,藜麦最佳焙烤温度为130℃、最佳焙烤时间为50 min,红曲-藜麦发酵粉与焙烤藜麦最佳质量比为1∶25。此工艺条件下制作的红曲-藜麦发酵茶抗氧化活性明显优于普通焙烤藜麦茶。

In order to improve the edible value of quinoa, Monascus was used to ferment quinoa substrate, and Monascus-quinoa fermentation powder was dried at low temperature. At the same time, unfermented quinoa was baked and cooked, the optimum process condition of Monascus-quinoa fermented tea was explored, and the antioxidant activity of Monascus-quinoa fermented tea was studied. The results showed that the optimal baking temperature of quinoa was 130 ℃, the optimal baking time was 50 min, the optimal mass ratio of Monascus-quinoa powder and backed quinoa was 1 ∶25, and the antioxidant activity of Monascus-quinoa fermented tea was significantly better than ordinary backed quinoa tea.