Optimization Research on Buckwheat Vinegar Fermentation Process

Ting Jun Ma; Na Xi A Yi; Xiu Shi Yang; Pei You Qin; San Cai Liu; Gui Xing Ren

doi:10.4028/www.scientific.net/AMM.651-653.265

Paper Titles

In Situ Pollen Germination and Artificial Pollination Compatibility in Cassava (Manihot esculenta Crantz)
p.245

Microstructure Evolution Characteristics during Rapid Solidification of Ca-Mg Alloys with Different Mg Contents
p.252

Molecular Beacon-Based Fluorescent Biosensor for Sensitive Detection of Single Nucleotide Polymorphism
p.256

Nutrient Cycling and Balance of P for Wheat Production in China
p.260

Optimization Research on Buckwheat Vinegar Fermentation Process
p.265

Preparation of Clove Essential Oil Microencapsule and Study on its Performance
p.269

Prophylactic Effect of Dragon-Pearl Tea on HCl/Ethanol Induced Gastric Injury in ICR Mice
p.273

Quantitative Trait Locus Analysis for Yield Traits of Cassava (Manihot esculenta Crantz)
p.277

Reduction of Pesticide Residues on Fresh Vegetables with Chemical Germicidal Water Treatment
p.289

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 651-653Optimization Research on Buckwheat Vinegar...

Optimization Research on Buckwheat Vinegar Fermentation Process

Abstract:

Buckwheat is rich in active substances with hypoglycemic effects. Submerged fermentation, as the method of brewing buckwheat vinegar, not only has the advantages of shortening production cycle, saving materials etc, but also has high functional active substances. In this study, the process of the submerged fermentation of acetic acid fermentation was optimized by the orthogonal experiments of L9 (34), which was also on the basis of single factor experiments. The results indicated that the conversion rate of acetic acid can become 95.8% when the initial alcohol at 6% (v / v), inoculum at 10%, fermentation temperature 30°Cand fermentation time 60 h.

You might also be interested in these eBooks

Material Science, Civil Engineering and Architecture Science, Mechanical Engineering and Manufacturing Technology II

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volumes 651-653)

Pages:

265-268

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.651-653.265

Citation:

Cite this paper

Online since:

September 2014

Authors:

Ting Jun Ma*, Na Xi A Yi, Xiu Shi Yang, Pei You Qin, San Cai Liu, Gui Xing Ren

Keywords:

Acetic Fermentation, Buckwheat Vinegar, Process Optimization

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] Liu B.B. China encyclopedia of agriculture crop volume (on) [M]. Beijing: China agriculture press, 1991: 448-449.

Google Scholar

[2] Lin R.F. China buckwheat [M]. Beijing: China agriculture press, 1994 Research progress.

Google Scholar

[3] Qing P.X. The progress of vinegar function [J]. Chinese seasoning, 2004 (1) : 19-23.

Google Scholar

[4] Gong F.Q.; Zhang,L.; Li,Z.X.; etc. Bitter buckwheat vinegar of diphenyl generation acyl (DPPH) free radical scavenging effect study [J]. China brewing, 2006165 (12) : 22-24.

Google Scholar