Technological optimization of saccharification and acetification in the brewing process of liquid buckwheat vinegar

In the same condition,the broken rice and skin powder of tartary buckwheat were saccharification compared. Respectively,using bran and glucoamylase,then the saccharification technology was screened out,based on the consumption ratio of substrate,the conversation of sugar to ethanol,the recovery ratio of general flavoneand. And then the optimum brewing technology for liquid buckwheat vinegar was obtained through orthogonal test,taking on total acid and total flavonoids content as evaluation indexes. The results showed that bran was higher 0.5% than glucoamylase according to the recovery ratio of general flavoneand. Respectively,the consumption ratio of substrate were 76.8% and 83.1%,the conversation of sugar to ethanol were 45.6% and33.8%. From the aspect of economy,the bran was chosen. The optimal acetification conditions were flask contain 1/2,acetic acid bacteria 0.6%,culture temperature 31℃. On this condition,total acids was 3.65g/100 m L,total flavonoids reached up to 3.53mg/g.