Optimization of Fermentation Process and Quality Analysis of Buckwheat Vinegar Fermented by Kombucha

HAN Ying; WANG Qian; HOU Chenzi; BU Xianpan; TANG Dejian; ZHAO Yu

doi:10.13386/j.issn1002-0306.2021100158

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 167-175. > DOI: 10.13386/j.issn1002-0306.2021100158

HAN Ying, WANG Qian, HOU Chenzi, et al. Optimization of Fermentation Process and Quality Analysis of Buckwheat Vinegar Fermented by Kombucha[J]. Science and Technology of Food Industry, 2022, 43(16): 167−175. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100158.

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Optimization of Fermentation Process and Quality Analysis of Buckwheat Vinegar Fermented by Kombucha

HAN Ying^1,,
WANG Qian¹,
HOU Chenzi¹,
BU Xianpan^{2, 3},
TANG Dejian^{2, 3},
ZHAO Yu^1, ,

1.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710000, China
2.
Ankang R & D Center for Se-enriched Products, Ankang 725000, China
3.
Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture and Rural Affairs, Ankang 725000, China

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Received Date: October 17, 2021
Available Online: June 05, 2022

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Abstract

Abstract

In this study, buckwheat syrup was used as the raw material and was fermented by kombucha to produce the buckwheat vinegar. Based on the total acid content and the sensory score of buckwheat vinegar, the effects of different content of soluble solid, inoculation amount of kombucha and fermentation temperature on the quality of buckwheat vinegar were investigated, and the optimal process conditions for buckwheat syrup fermentation by kombucha were determined. Subsequently, the buckwheat vinegar was fermented under these optimal technological conditions, changes in pH value, total acids, total phenols, total flavonoids as well as organic acids of buckwheat syrup during the fermentation process were explored. The results showed that the optimal fermentation conditions of buckwheat vinegar by kombucha were as follows: Soluble solid content was 13%, kombucha fungus inoculation amount was 15%, fermentation temperature was 30 ℃. Under this optimized condition, during the fermentation process, pH was decreased, the total acid was increased, the reducing sugar content was increased first and then decreased, the total phenol content was increased, the flavonoid content was decreased first and then increased, the contents of acetic acid, lactic acid and succinic acid increased, while the contents of malic acid and malonic acid increased first and then decreased. After 9 days of fermentation, the total acid, total phenol and total flavonoid contents of the obtained buckwheat vinegar were 32.96, 1.72 and 2.55 g/L, respectively. The final vinegar had suitable acidity, soft taste, strong buckwheat aroma, and health care function.
- buckwheat,
- kombucha,
- fermentation,
- process optimization,
- organic acid

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References (31)

References

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