Study On The Brewing Technology Of Astragalus Vinegar

Astragalus as an ancient and precious Chinese medicine.In addition to containing essential amino acids,trace elements and minerals,it is also rich in flavonoids,saponins,polysaccharides and alkaloids,with blood sugar,blood pressure,anti-cancer,anti-radiation,delay aging and other effects.Therefore,the development of Astragalus health care products has great development prospects.This experiment mainly studies the best brewing technology of Astragalus vinegar,and continuously innovates based on the traditional Shanxi old vinegar brewing technology.By optimizing the process conditions,the effects of vinegar and Astragalus are retained in the product as much as possible.At the same time,it helps the growth and reproduction of microorganisms during the fermentation process.During the test,first determine the optimum addition stage,processing method and amount of Astragalus in the vinegar brewing process,and further optimize the process parameters of the optimum addition stage of Astragalus based on this.Then,the Astragalus vinegar was clarified.Finally,the volatile components,functional components,physical and chemical indicators,and microbiological indicators of the product Astragalus vinegar were measured,and sensory evaluation was performed.The test results are as follows:1.The optimum time for adding Astragalus during the brewing of vinegar is the gelatinization stage;the best pre-treatment method for astragalus is powder;when the 500 g sorghum is used as a benchmark,the optimum amount of Astragalus is 50 g.2.Based on the optimum time for Astragalus to be gelatinized,the saccharification process was optimized,and the optimal saccharified mash reduced sugar content was 15.8 g/100 m L and the total flavonoid content was 2.00 mg/g.The process parameters are: the added amount of cellulase is 0.75%,the temperature of cellulase is 56 ? and the time is 50 min,the ratio of material to liquid is 1:10,the amount of a-amylase is 0.3%,the liquefaction temperature is 95 ?and the time is 53 min The amount of saccharifying enzyme was 0.65%,the saccharifying temperature was 51 ? and the time was 35 minutes.3.The best process parameters for clarification of Astragalus vinegar are: the addition amount of clarifier is 0.6 g/100 m L,the ratio of composite clarifier(diatomaceous earth: gelatin)is4:1,the clarification temperature is 38.6 ?,and the clarification time is 40 min.The light transmittance of the obtained Astragalus vinegar was 57.9%.4.Using HP-SPME-GC-MS to analyze and compare the volatile components of Astragalus vinegar and Shanxi old vinegar,it was found that the volatile components of Astragalus vinegar are acids,esters and heterocyclic compounds,and there is no strong herb smell of Astragalus.It is rich in functional nutrients and easily accepted by consumers.5.Astragalus vinegar was detected by UPLC-MS,and it was found that Astragalus vinegar contained functional substances unique to Astragalus(Verbascumin,Astragaloside IV,Formononetin and Formononetin),indicating that the specific functional components in Astragalus were fermented by microorganism Transferred to vinegar to impart Astragalus vinegar functionality.6.Astragalus vinegar physical and chemical indicators and microbiological indicators are in line with national standards(GB / T19777-2013),and the Astragalus vinegar has a bright color,soft taste,moderate acidity,and no odor.