Abstract: In this research, the concentrated vinegar moisture content of black tartary buckwheat, soft capsule composition and its crust as well as other technological parameters have been studied .The results showed that moisture content of concentrated vinegar was 32%～35%, concentrated vinegar, oat oil, soft phospholipids, suspending agent was in proportion of 33:55:9:5, they are compounded, triturated and emulsified and then infused in soft capsule crust with 0.20～0.30 mm thickness, and the quality of the vinegar soft capsules produced under these technological conditions attained the standard set up by the company.

Key words: black tartary buckwheat, vinegar, soft capsule, production