The Optimization Of Buckwheat Beer Malting And Glycated Process And Analyses Of Active Substance In Buckwheat Brewing Process

Buckwheat in which has the function of nutrition, health care and medical treatment is a natural health food. If buckwheat developed is maken into the beer, its nutrition and health benefits will be good prospects. In this paper, tartary buckwheat was chosen as the research material. We investigated the methods of buckwheat malting, mashing and beer production. At the same time, the changes in active ingredients during the brewing process were analysed, the main findings are as follows:1. The germination of bitter buckwheat was based on three different immersing steps:spray, dip three off eight, and long without water. Taking malt alpha-amylase, beta-amylase as index, at the same time,polyphenol oxidase, peroxidase, peroxide and catalase enzyme activities were detected at eight stages, in which were before and after immersing, germination for24,48,72,96,120h, and dried phase. Through the analysis of the enzyme activities, we concluded that buckwheat malt had higher enzyme activities after germination72h using dip three off eight steeping process. These five enzyme activities were respectively47,863,76,160, and260U/g. It was beneficial to brewing.2. Using response surface methodology, we optimized main saccharification parameters affecting alpha-amino nitrogen content in buckwheat beer. They are the ratio of water, temperature of glycated Ⅰ, glycosylated Ⅱ temperature, pH value. It is concluded that the best condition for saccharification were water to material ratio of4:1, glycated Ⅰ temperature of62℃, glycated Ⅱ temperature of72℃and pH5.35. Under these conditions, alpha-amino nitrogen was188.2mg/L, and beta-glucan content was and3.38mg/L.3. Gamma-aminobutyric acid (y-GABA), total flavonoids, total phenolic acid, D-chiral inositol (D-C I) and other active ingredients were analyzed during buckwheat brewing process. We could conclude that the content of rutin, quercetinless were lower, total content of phenolic and flavonoid were respectively7.998mg/g,4.938mg/g, and the content of γ-GABA and D-C I were respectively19.16mg/100g,0.162mg/100g.4. The analysis of sensory parameters showed that the10°P buckwheat beer was clear and transparent, no obvious suspended solids and precipitation; bubble rises when poured into glass, white foam hanging cup135s; hop aroma obviously and flavored pure; tasted mellow, flavor unique and with coordination, the total acception was better. Through the analysis of physical and chemical index, we concluded that the alcohol and total acid of buckwheat beer were3.46%voL,2.2mL/100mL, respectively.