Development of clarified beverage and lactic acid fermented products of tartary buckwheat (Fagopyrum tartaricum)

• Main Author: 賴威屹
• Other Authors: 吳思敬
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/12914233537825532342

碩士 === 國立嘉義大學 === 食品科學系研究所 === 102 === This research is to continue the research of tartary buckwheat by comparing the conditions under soaking extract in different extraction rate, extraction time, extraction temperature and different soaking times. Next, the antioxidant indicators such as DPPH scavenging ability, changes of total phenolic and flavonoid to find a moderate extraction way to make tartary buckwheat clarified beverage will be analyzed. Moreover, the changes in physical and chemical in different sugar added by the ferment of three kinds of Lactobacillus strains (Lactobacillus acidophilus BCRC 10695, Lactobacillus plantarum BCRC 10357, Lactobacillus paracasei BCRC 14023). The research analyzes the pH indicator, titrable acidity, soluble solids contents and lactic acid bacteria to filter the moderate ferment conditions(fermention time, sugar addition) to get standard lactic acid fermented buckwheat drinks. According to the research data, under the condition that the moderate tartary buckwheat, the extraction rate is 62.5 mg/mL, soaking for 30 minutes,extraction temperature is 80 ℃. The ability to scavenging of DPPH free radical is 78.34 %, flavonoid contents can be 0.51 mg/mL, total phenolic can be 0.77 mg/mL. The more extraction times of tartary buckwheat, the more the total amount of total phenol and flavonoid increase, whereas the efficiency of extraction is lower and lower. During the fourth time of extraction, the ability of scavenging DPPH free radical cleanness,total phenol and flavonoid decreases significantly. Therefore, the most effective extraction times will be third times of repeated soaking. This is the reason to choose tartary buckwheat under this extraction condition to develop clarified beverage and lactic acid fermented products. The buckwheat clarified beverage ferment by Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei and the 4 % sugar added by L. plantarum can grow the fast. The time of fermention in 36 hours can make the number of lactic acid bacteria 8.5 logCFU/mL, the pH of buckwheat fermented liquid get lower to 3.3 the titrable acidity rises to 0.8 %, the flavonoid is 1.23 mg/mL, the ability to scavenging of DPPH free radical is 49.6 %. Therefore, we choose this condition as our tartary buckwheat lactic acid fermented products development condition. To sum up,under simple extract by water, could get the crucial antioxidant capability in tartary buckwheat clarified beverage.The data of fermentaton in lactic acid fermented buckwheat drinks has reached a standard that can be recommended for the lactic acid bacteria fermented products.This research of tartary buckwheat can be the reference of related products, wish it can make tartary buckwheat more useful.