藜麦萌发过程中营养物质变化规律及藜麦芽乳制浆工艺研究

Study on the nutrients change rules during germination of quinoa and quinoa malted milk pulping process

为进一步开发利用藜麦芽类产品,以藜麦为原料,经一定条件萌发,分别测定藜麦萌发后蛋白质、粗脂肪、淀粉、还原糖含量、α-淀粉酶、β-淀粉酶活性、维生素B1、B2含量、多酚、黄酮以及γ-氨基丁酸(GABA)含量的变化规律,并确定最佳萌发时间。在单因素的基础上采用正交实验优化,以原料利用率和多酚提取率的综合水平值作为评价指标,探寻藜麦芽乳最佳磨浆工艺。结果表明,最佳萌发时间为第3 d,磨浆温度为60℃,磨浆时间为3 min,磨浆液料比为6∶1 m L/g,磨浆p H为6.5时工艺最佳。此条件下原料利用率达到70.91%,多酚提取率为79.79%,综合水平值为77.13%。

For further development and utilization of quinoa malt products,quinoa was taken as raw material to germinate in certain conditions,change rules of protein,crude fat,starch,reducing sugar content,α- amylase activity,β- amylase activity,vitamin B1,B2,polyphenol,flavonoids and γ- aminobutyric acid( GABA) content were measured after quinoa germination,respectively. The optimal germination time was determined. Using comprehensive level value of raw materials utilization rate and polyphenol extraction rate as the evaluation index,orthogonal experiment design was adopted on the basis of single factor to explore quinoa malted milk optimum pulping process.Results showed that the best germination time was 3 d,and the optimum pulping process was temperature of 60 ℃,pulping time of 3 min,pulping liquid- solid ratio of 6 ∶ 1 m L / g and p H6.5. Under these conditions,the raw materials utilization rate reached 70.91%,polyphenol extraction rate was 79.79%,the comprehensive level value was 77.13%.