Development of grain drink technology based on unsteamed buckwheat

Abstract

Herbal drinks are products that have already become familiar to supporters of a «dairyfree » diet, vegetarians and people with lactase deficiency. There is a wide range of drinks on the market, among them the most popular types are cereals, legumes, nuts. It is difficult to find a worthy replacement for cow milk due to the specific organoleptic indicators of raw materials, the content of certain components that cause allergies or intolerance when they are used. As a substrate for the research, green buckwheat has been chosen, which does not contain gluten, has a rich biochemical composition and is a hypoallergenic product. Unlike heat-treated cereals, unsteamed cereals retain more functional components in their composition. The article proposes a method for obtaining a lactose-free and glutenfree vegetable drink based on unsteamed buckwheat. The aim of the research is to select the parameters for the production of a grain drink. The rational concentration of the introduced substrate and the dosage of enzyme preparations of maltogenic amylase and α-amylase have been determined. Taking into account the features characteristic of the hydrolysable raw materials, the parameters of enzymatic hydrolysis with a minimum temperature effect and holding time have been proposed. In the research amylolytic enzymes from Novozymes (Denmark) and Sibbiopharm (Russia) have been used to reduce the viscosity of a highstarch substrate, which complicates the technological process of producing a vegetable drink, and to create the desired organoleptic indicators. In the finished drink, the final indicators of the content of protein, fat, reducing substances, dry substances have been detected. The finished product is also a source of soluble dietary fiber, which has a positive effect on the human microbiome.