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

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%.