Study On Aspergillus Process Preparation Methods Of Health Buckwheat Sprouts Vinegar

As people health care consciousness enhancement, so more and more people begin to pay close attention to whole grain products. Buckwheat has high nutritional value, including the rich protein, starch, minerals, vitamins, and flavonoids that wheat, corn, rice other food crops don’t have. Therefore,buckwheat was attentioned by more and more researchers. In the research buckwheat and vinegar health care were combined buckwheat and vinegar health care efficacy, and buckwheat health care efficacy was maximum increased from the health buckwheat sprouts vinegar.The research contents and conclusions were as follows:1. Determination of the content of flavonoids in sweet buckwheat seeds and sweet buckwheat sprouts(sweet buckwheat seeds germinate). The flavonoids yield was higher(by) the method of ultrasonic assisted extraction than the method of ethanol extraction and microwave assisted extraction.The optimum extraction condition of ultrasonic assisted extraction were as follows:the ethanol volume fraction was 75%, the solvent ratio was 1:65, the ultrasonic time was 25 minutes, the extraction temperature was 70℃. Under the optimum conditions, the flavonoids content of sweet buckwheat seed was 22.12mg/g,sweet buckwheat sprouts flavonoids content was 49.36mg/g. Researched the best process conditions of health buckwheat vinegar that the sweet buckwheat bud under the action of aspergillus Niger making.2. Use of sweet buckwheat bud made health buckwheat vinegar, in aspergillus method of health buckwheat vinegar saccharifying stage, the content of soluble solids and flavonoids were selected as tested index and determined in vinegar saccharifying stage. The optimum technological conditions for saccharification were as follows: aspergillus Niger inoculation amount was 1.0%,saccharification temperature was 30℃, saccharification p H4.2, saccharification time was 36 h. Under the optimum conditions, saccharification liquid for contentof flavonoids were 3.72mg/g.3. In aspergillus method of health buckwheat vinegar alcohol fermentation stage, the content of alcohol and flavonoids in the fermented liquid were selected as tested index and determined in vinegar alcohol fermentation stage. The optimum technological conditions for alcohol fermentation stage were as follows:yeast addition amount was 1.0%, fermentation temperature was 32℃,fermentation p H4.0, the fermentation time was 4d. Under the optimum condition,the alcoholic fermentation of alcohol was 5.27%vol, the total content of flavonoids in the fermented liquid were 3.77mg/g.4. In aspergillus method of health buckwheat vinegar acetic fermentation stage, the content of acidity and flavonoids in the fermented liquid were selected as tested index and determined in vinegar acetic fermentation stage. The optimum technological conditions for acetic fermentation stage were as follows:acetic acid bacteria addition amount was 3.0%, fermentation temperature was37℃, fermentation p H5.5, alcohol content was 5.5%vol. In the late acetic acid fermentation to join the Na Cl solution increased the total content of flavonoids in the vinegar. The flavonoids content of vinegar samples with the increase of concentration of Na Cl showed a trend after rising first down, then add the right amount of concentration of 4% Na Cl increased the amount of flavonoids in vinegar fluid retention.5. Using four different clarifying agents clarified the sweet buckwheat bud health vinegar. The results of clarification were as follows: Chitosan(light transmittance 86.25) > diatomite(light transmittance 83.12) > β-cyclodextrin(light transmittance 74.59) > gelatin(light transmittance 66.31). Chitosan clarification had best effect on buckwheat sprouts vinegar. The best clarifying process conditions was: dosage of chitosan was 3g/L, clarification treatment p H3.5, clarification treatment time was 8h, clarification treatment temperature was 35℃, under the optimum process conditions, after chitosan clarification treatment on buckwheat vinegar, the main components of the buckwheat vinegar content basically remain unchanged, the taste of the product and quality also basic was not affected, buckwheat vinegar was more clear and transparent. Laid foundation to study the shelf life and stability of buckwheat vinegar.6. The organic acids in sweet buckwheat bud health vinegar besides aceticacid, also have lactic acid, tartaric acid, oxalic acid, citric acid, malic acid and succinic acid. The main factors influencing the health buckwheat sprouts vinegar after compound taste in the order: A(the original vinegar add quantity) > B(xylitol add quantity) > C(honey add quantity), the best formula for the original vinegar addition amount was 45 m L/100 m L, xylitol addition amount was 4g/100 m L, honey addition amount was 4g/100 m L. Modulate buckwheat sprouts vinegar had sweet and sour moderate, texture soft, buckwheat special flavor.