Study on the conditions of liquefaction,saccharification and stabilizer formula in millet- quinoa beverage

With millet,quinoa as raw materials,the best conditions of liquefaction,saccharification and the effects of emulsifier,thickener on the stability of the system were discussed. The best conditions of liquefaction and saccharification were determined by single factor experiments and orthogonal test. Using the response surface methodology to optimize the prescription of stabilizer of the beverage.Results showed that,the best conditions of starch liquefaction were 6 U / g α-amylase,40 min,70 ℃,p H7.0.The best conditions of saccharification were 120 U / gβ- amylase,65 ℃,60 min,p H6.5. The optimized formulation were 0.05% glycerin monostearate,0.05% sucrose ester of fatty acid,0.064% xanthan gum,0.008% sodium carboxymethyl cellulose and 0.036% sodium alginate.Under this condition,the beverage contains higher reducing sugar and better stability.