| Pueraria is a plant for medicine and food, it has being widely popular in the international market and has huge development potential, because in addition to containing ordinary nutrients outside, it still contain selenium, flavonoid, body essential amino acids, and have a variety of medicinal function, such as scavenging free radicals, antioxidation, anti-aging, reducing the myocardial oxygen consumption, preventing vascular sclerosis, and so on.The optimum technology conditions of Pueraria vinegar production were studied in this paper, emphasize on analyze the conditions of enzymatic hydrolysis, the fermentation of alcohol and vinegar, the sterilization. The physical and chemical indexes, which are acidity、residual sugar、 yeild of flavone, microorganism indexes and sensory evaluation, were tasted. Meanwhile through determine the scavenging free radicals, reducing power, etc, studied the antioxidation ability of Pueraria vinegar. The results were as follows:Fresh Pueraria saccharifying enzyme solution is the best way to Pueraria vinegar saccharification. The saccharifying techniques of Pueraria vinegar by cellulose enzyme, high temperature resistant alpha amylase, saccharifying enzyme were studied and the optimal conditions suggested as follows:adiusting material liquid ratio to1:2, with10u/g cellulose enzyme hydrolyze1.5h, and2h liquefaction with0.5%amylase, and then addition of3%saccharifying enzyme in the mash,the state maintained for3h at60℃, the liquefied mash with high flaconoids content and reducing sugar was produced, respectively is2.31g/L,14.70%. The technology of fermentation in Pueraria vinegar production were as follow:inoculation wine yeast with xylose yeast to Pueraria Saccharify juice, the optimum proportion is2:1, the inoculum size5%, soluble solids content18%, fermentation temperature30℃,the fermentation time7days, and the alcohol yield9.2%, flavone yield2.6g/L. The optimum parameters of acetic fermentation were as follows:acetic acid bacterium AS1.41, rotary speed of shake culture180r/min, alcohol content7%, pH4, inoculums amount8%, fermentation temperature30℃, fermentationtime6days, on these conditions the acetic acid reached52.3g/L.The method of clarifying Pueraria vinegar was the additive amount of chitosan is0.8g/L, the clarify time is24hours, the temperature of clarify is30℃。After clarifying,63℃sterilize30min. The results of physical and chemical properties of Pueraria vinegar showed the total acid5.73g/100ml, flavone yield2.58g/L, reducing sugar1.20g/100mL, soluble solids content of11.0%. This process mankes the puerarin flavonoids content in pueraria vinegar have increased about189%, and the puerarin starch utilization is82.62%.Pueraria vinegar drinks can be made with the pueraria vinegar and pueraria juice, the best composes of Pueraria vinegar beverages were the proportion of vinegar with juice is1:1, honey1%, sugar2%.The best container to package pueraria vinegar are light-proof soft packing boxes, not only overcome the light sensitivity of pueraria flavonoids, but also can maintain its character, which can guarantee the puerarin vinegar nutritional value.Compared the market apple vinegar and the Pueraria vinegar which was homemade by the laboratory, The oxidation resistance test was did by determining apple vinegar and Pueraria vinegar total acidity, flvone content and NO2-removal capacity, and determination the reducing power and clear the· OH, DPPH radicals of apple vinegar and Pueraria vinegar. By the results of comparison and analysis of the data obtained, Pueraria vinegar contains a lot of flavonoids, the clearance rate of NO2-was99.82%, the free radical clearance rate of· OH was55.08%, the clearance rate of DPPH was84.7%, the reducing power significantly greater than the apple vinegar, and has strong reductive ability. With good antioxidant capacity, the Pueraria vinegar have a good health care function on the human bady. |
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