Study On The Production Technology Of High Flavonoid Tartary Buckwheat Beverage Vinegar

Using black buckwheat as raw material,germination conditions and material change rules were examined to study the changes of proteases,flavonoids and polysaccharides during the fermentation process of tartary buckwheat vinegar.The results were as follows:(1)Germination was carried out using black buckwheat as raw material,and the effect of light conditions on the germination of tartary buckwheat sprouts during germination and germination was examined.The results showed that different time and temperature soaking reduced the germination rate of tartary buckwheat and the highest germination rate of untreated buckwheat;The natural storage of tartary buckwheat after autumn harvest decreased from time to time as the germination rate was just harvested.The germination rate of 96% decreased to 20% in the twelfth month.In the germination cycle of 10 days,the effects of culturing buckwheat buds with light and avoid light were not significant.The water and reducing sugar contents continued to increase,and the starch content continued to decrease.The content of total flavonoids and total polyphenols increased first and then decreased.The content of flavonoids in light culture was higher than that of light culture by 14%.However,the weight of shoots,the length of embryonic axes and the roots of light culture were better than those of light cultured buckwheat bud.(2)Studied the extraction of flavonoids from tartary buckwheat and tartary buckwheat bud with different concentrations of ethanol and the water extraction of tartary buckwheat polysaccharides.According to single factor and orthogonal optimization,the optimal extraction conditions were as follows : Alcohol concentration 60 % Vol,60 °C,extraction time 30 min,material to liquid ratio 1:50,flavonoids extraction rate from tartary buckwheat was 21.06 mg/g.The best conditions for ethanol extraction of tartary buckwheat bud flavonoids were as follows: alcohol concentration 70% Vol,60 °C,extraction time 45 min,solid-liquid ratio 1:35,flavonoids extraction rate from tartary buckwheat was 41.13 mg/g.The optimum factors for the extraction of tartary buckwheat polysaccharide were: extraction temperature 70 °C,extraction time 50 min,ratio of material to liquid 1:25,polysaccharide extraction rate from tartary buckwheat was 3.33%.(3)The effects of protease addition on the flavonoids and polysaccharides of tartary buckwheat powder and various indicators in the process of raw powder fermentation were compared.The results showed that the alcohol content of tartary buckwheat flour after alcohol extraction was higher than that of flavonoids and polysaccharides extracted.Extracting flavonoids from flavonoids and polysaccharides;Selecting tartary buckwheat powder with a degree of comminution of over 40 mesh for buckwheat vinegar to be more practical;Extracting flavonoids from flavonoids and polysaccharides with higher alcohol yield than the original powder;Buckwheat vinegar the total acid content of acetic acid fermentation reached the maximum on the sixth day;The addition of protease could effectively increase the content of amino acid nitrogen in tartary buckwheat vinegar;The original powder was added after saccharification the content of flavonoids in acid protease was the highest,and the content of flavonoids in acetic acid fermentation samples after addition of glycation was significantly decreased.(4)The study of the necessity of processing of tartary buckwheat vinegar with gelatinization process,compared the various indicators of pasting process of tartary buckwheat flour and raw flour fermentation with flavonoids and polysaccharides.The results are as follows: Pasting can increase the reducing sugar the content,but has no significant effect on the alcohol content,for the extraction of flavonoids and polysaccharides raw materials,the alcohol content of alcohol fermentation in the nongelatinized mash is higher than that of alcohol fermentation after gelatinization;The gelatinization process greatly reduces the original powder alcohol the volume of the clear liquid naturally settled by the fermentation liquid,but has little effect on the total acid content.The results show that the gelatinization process is an unnecessary process for the fermentation of buckwheat vinegar.The crude extract of tartary buckwheat bud flavonoids was continuously added in vinegar with a flavonoid content of 5.21 mg/m L.The flavonoid content of tartary buckwheat vinegar could be increased to 8.15 mg/m L.