数字农科院2.0

Optimization research on buckwheat vinegar fermentation process

文献类型： 外文期刊

作者： Ma Tingjun;Yinaxi, A.;Yang Xiushi;Qin Peiyou;Liu Sancai;Ren Guixing

作者机构：

关键词： buckwheat vinegar;acetic fermentation;process optimization

期刊名称： MATERIAL SCIENCE, CIVIL ENGINEERING AND ARCHITECTURE SCIENCE, MECHANICAL ENGINEERING AND MANUFACTURING TECHNOLOGY II

ISSN： 1660-9336

年卷期： 2014 年 651-653 卷

页码：

收录情况： SCI

摘要： Buckwheat is rich in active substances with hypoglycemic effects. Submerged fermentation, as the method of brewing buckwheat vinegar, not only has the advantages of shortening production cycle, saving materials etc, but also has high functional active substances. In this study, the process of the submerged fermentation of acetic acid fermentation was optimized by the orthogonal experiments of L9 (34), which was also on the basis of single factor experiments. The results indicated that the conversion rate of acetic acid can become 95.8% when the initial alcohol at 6% (v /v), inoculum at 10%, fermentation temperature 30 degrees Cand fermentation time 60 h.

分类号：

  • 相关文献

[1]Optimization of extraction conditions for improving solubility of peanut protein concentrates by response surface methodology. Ma, Tiezheng,Wang, Qiang,Wu, Haiwen. 2010

[2]Study on screening of fermentation agents and optimization of the fermentation process for pharyngitis tablet residue. Qian Liu,Wei Zhong,Xue Yang,Xiaocheng Li,Zhuang Song,Ying Meng,Hanlu Liu,Li Guo,Ting Zhang. 2022

[3]Expanding the horizons of levan: from microbial biosynthesis to applications and advanced detection methods. Sijie Wang,Bo Wu,Tatsaporn Todhanakasem. 2024

作者其他论文 更多>>