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Vinegar beverage fermentation from pueraria lobata(Willd.)
Ohwi with multi-strains |
College of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China |
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Abstract The novel vinegar beverage riched with isoflavones was prepared with enzyme hydrolysis and multistrains simultaneous fermentation from pueraria lobata (Willd.) Ohwi. The results show that the optimal conditions of enzymatic hydrolysis are obtained with ratio of material to solvent of 1∶20, pH value of 5.0, dosage of cellulase, αamylase and glucoamylase of 1, 20 and 10 mg·g-1 respectively and at 50 ℃for 1 hour. Under the optimal conditions, the isoflavonoid extraction rate reaches 7.51% with reducing sugar content of 20.76% in solution. Three microbial strains were added into vinegar beverage fermentation under the conditions with proportioning ratio of lactic acid bacteria, acetic acid bacteria and yeast of 2∶2∶1, inoculation amount at 2.5% of raw material, ratio of material to liquid of 1∶12, rice protein peptide adding amount of 0.2 g·g-1 and at 30 ℃ fermentation for 5 days. The total acid content and the isoflavonoids content of the novel vinegar beverage are 17.90 and 6.59 g·L-1, respectively .
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Received: 11 August 2013
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