Study On The Processing Technology And Characteristics Of Dongying Quinoa Coarse Grain Beverage

With the improvement of people’s living standards,the characteristics of coarse grains such as "green,natural,nutritious,and healthy" are gradually known to consumers.Quinoa is rich in nutritional value,with a protein content of about 13% to 18%,and a balanced amino acid composition.It is a complete protein grain.The main products of quinoa on the market are raw grains.The skin of quinoa contains anti nutritional factors such as saponins,which make the nutritional components of quinoa unable to be effectively utilized and have poor palatability.Therefore,the deep processing of quinoa has gradually become a hot topic in current research.Cereal beverages have the advantages of low fat,nutrition,and lactose intolerance,which are suitable for the deep processing needs of quinoa.This experiment determined the optimal production process of quinoa grain beverage,increased the content of functional substances,and analyzed the quality and stability of the beverage.The main research results are as follows:(1)The content of functional components and antioxidant activity of Chenopodium album from Dongying and Qinghai were compared.Under different baking conditions,the total phenol content,DPPH,and · OH free radical scavenging rate of Dongying quinoa were slightly higher than those of Qinghai quinoa,while the flavonoid content was lower than Qinghai quinoa.The optimal baking conditions were determined as follows: quinoa140℃,45 min;Buckwheat 140℃,45 min;Red beans 140℃,30 min.Using sensory evaluation and flavonoid content as indicators,the quality ratio of compound coarse grain powder was determined as follows: quinoa 50%,buckwheat 20%,and red bean 30%.Taking the utilization ratio of raw materials and soluble solids(TSS)as indicators,the optimal gelatinization process was obtained as follows: gelatinization temperature 90℃,gelatinization time 20 min,material water ratio 1:20.(2)To determine the optimal enzymatic hydrolysis conditions for quinoa grain beverage.Liquefaction conditions: The addition amount of α-amylase is 14 U/g,the time is 50 min,the p H value is 6.5,and the temperature is 65℃;Saccharification conditions:Glucoamylase addition amount 120 U/g,time 50 min,p H 5.0,temperature 60℃;Protease hydrolysis conditions: alkaline protease added 4000 U/g,time 4 h,p H 9.5,temperature50℃.The nutritional components in the enzymatic hydrolysate of cereals were determined,and the volatile aroma components in the enzymatic hydrolysate of cereals were analyzed by gas chromatography mass spectrometry(GC-MS).(3)Study on the optimization and stability of the main formula of quinoa grain beverage.Through fuzzy mathematics comprehensive evaluation combined with response surface methodology,the optimal amount of excipients was determined as follows:fructose syrup 3.27%(W/V),lactic acid 0.027%(W/V),quinoa grain juice 61.16%(V/V).Using centrifugal sedimentation rate and viscosity as indicators,carrageenan and oats were selected β Dextran,sucrose fatty acid ester,and distilled glycerol monostearate were used as stabilizers,and the optimal addition range was determined through a single factor test.Based on this,the addition amounts were determined through orthogonal experiments as follows: carrageenan 0.06%,oat β Dextran 0.1%,sucrose ester 0.12%,monoglyceride0.09%.Using the centrifugal precipitation rate as the inspection index,the homogenization conditions were obtained: rate 2000 rmp,time 4 min,twice.Under these conditions,the beverage has good stability.(4)Quality analysis and determination of the optimal storage period of quinoa grain beverage.The sensory evaluation,nutritional functional component content,flavor substances,and microbial indicators of quinoa grain beverage were analyzed.The changes in functional components and physical and chemical indicators of quinoa grain beverage were continuously measured within 28 days,and the optimal storage period was 21 days.This study provides data support for quinoa breeding in the "Bohai Grain Warehouse Plan",enriches the types of quinoa processed products,and provides a certain reference basis for convenient,novel,and high value-added Dongying quinoa food.