文献类型： 外文期刊

作者： Ma Tingjun ¹ ; Yinaxi, A. ¹ ; Yang Xiushi ² ; Qin Peiyou ² ; Liu Sancai ² ; Ren Guixing ² ;

作者机构： 1.Beijing Univ Agr, Coll Food Sci & Engn, Beijing 102206, Peoples R China

2.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

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.