Study On The Brewing Technology Of Pueraria Vinegar

Pueraria is a plant for medicine and food.In addition to ordinary nutrients,it also rich in functional substances,such as essential amino acids,minerals and flavonoids.It has the effects of lowering blood sugar,lowering blood pressure,fighting infection,anti-oxidation,anti-cancer,antiaging and hangover.Therefore,the development of Pueraria functional products has great development prospects.This test mainly studies the processing technology of Pueraria vinegar.Taking Pueraria and Sorghum as the main raw materials,based on the solid state brewing process of Shanxi old vinegar first liquid.Focus on the optimization of the process parameters of Pueraria vinegar enzymatic saccharification,wine fermentation,vinegar fermentation,and determine the best process of Pueraria vinegar brewing.To make the product not only meet the national standard of vinegar,but also retained the flavonoids in Pueraria.Finally,physical and chemical indicators and microbial indicators such as total acid,total flavonoids,reducing sugars,amino acid nitrogen,non-volatile acids and total esters in the product were determined and sensory evaluation was carried out.The test results are as follows:1.Using response surface test to optimize Pueraria enzymatic saccharification process.The best process parameters are: Cellulase addition amount 0.4 %,Cellulase enzymatic hydrolysis temperature 50 °C and time 1.5 h;?-amylase addition amount 0.5 %,liquefaction temperature 90 ? and time 40 min;Saccharification enzyme addition amount 3 %,Saccharification temperature 56 ? and time 60 min.Under the optimal conditions,the obtained saccharified mash had a reducing sugar content of 13.2 % and a flavonoid content of 2.28 mg/g.2.The optimal fermentation process parameters for the Pueraria vinegar wine fermentation stage are: the material ratio was 3:1,the inoculum was 5.5 %,and the temperature was 30 ?.After 11 days of fermentation under the optimized conditions,the alcohol content in the wine cellar was 9.9 %vol,and the flavonoid content was 2.52 mg/g.3.The optimal fermentation process parameters for the Pueraria vinegar phase are: the acetic acid bacteria A3-7 and A3-37 were mixed at 2:1,the inoculation amount was 10 %,and the fermentation temperature was 34 ?.After 9 days of vinegar fermentation,the total acid content of vinegar was 5.95 g/100 m L.The Pueraria vinegar brewed by the above optimal process is bright in color without obvious sediment and suspended matter;soft taste,moderate acidity,no odor;it has the unique aroma of Pueraria and the scent of Shanxi old vinegar.Its physical and chemical indicators: total acid: 6.05 g/100 m L;flavonoids: 2.50 mg/g;reducing sugar: 3.7 g/100 m L;amino acid nitrogen: 0.38 g/100 m L;non-volatile acid: 3.13 g/100 m L;total ester: 3.46 g/100 m L and microbiological indicators are in line with national standards(GB/T19777-2013).