Development And Research On Vinegar Beverage Added In Flavonoids Extracted From Bee Pollen

Vinegar fermented grains in traditional vinegar brewing process are high quality materials forseparating pure acetic acid bacteria strains. Acetic acid bacteria strains A and B, with higher HC value,were isolated and screened from the Shanxi peasant vinegar fermented grains. Based on acidproduction experiments, breeding original strains A and B respectively under the UV light conditionsof distance30cm, wavelength253.7nm, power15w and explosion time level of13s and25s.According to HC value increase, forward mutant strain A11was obtained from strain A and forwardmutant strain B11was obtained from strain B after UV mutagenesis. Ethyl methane sulfate (EMS)stepwise mutagenesis was performed on strains A11and B11. According to HC value increase,mutant strain A21was obtained from strain A11and mutant strain B21was obtained from strain B11after pre-screening and re-screening. Acid production of mutant strains A21have achieved46.32g/L,increased by68%than those of original strains A, acid production of mutant strains B21haveachieved67.80g/L, increased by56%than those of original strains B. Mutant strains A21，B21arehigh acidity tolerant acetic acid bacteria strains.Using the temperature difference broken combined with ultrasonic broken methord extractantioxidant flavonoids from rape bee pollen, total flavonoids was measured by chromogenic systemNaNO2—Al(NO3)3—NaOH absorbance spectrophotometry and calculate the yield of flavonoids.The results prove that the method makes the extraction rate was significantly improved.Actingsingle factor test in order to determine the four factors of the solid-liquid ratio, ultrasonic time,ultrasonic power, alcohol concentration broken condition and flavonoids yield. The results prove thatflavonoids rate is higher in solid-liquid ratio of1:40, ultrasonic time of4min, ultrasonic power300W, the alcohol concentration70%.On the basis of a single factor, further optimization of theextraction conditions, select the table of the orthogonal experiment L9(34) orthogonal experiment,indicators of flavonoids was to determine the optimum process parameters. The experimentdemonstrates the influence of flavonoids extract order of four factors is: alcohol solubility>solid-liquid ratio> ultrasonic power> ultrasonic time.Fresh grapes were used as the main raw material for acetic fermentation stage to study the main factors including the initial alcohol concentration, fermentation temperature, the inoculation amountof acetic acid bacteria. The optimum fermentation conditions were determined as initial alcoholconcentration8.6°, acetic acid fermentation temperature32℃, the inoculation amount of aceticacid bacteria8%which provides technical reference and theoretical basis for industrial production.The optimal deployment of vinegar beverage added in flavonoids extracted from bee pollenwas determined as dosage of grape vinegar10%, dosage of flavonoids extracted from beepollen15%, dosage of sugar20%, dosage of acetic acid0.15%. Vitro antioxidant capacity wasdetermined combined with Spectrophotometry, hydroxyl radical scavenging rate and superoxideanion radical of vinegar beverage have reached to85.2%,84%respectively.