Abstract:

A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement. The optimal alcoholic fermentation and acetic acid fermentation conditions and beverage formulation were investigated using orthogonal array design. In the optimized brewing process, bitter buckwheat flour and lily powder were gelatinized, liquefied at 95 ℃ for 22 min by adding 3.0% of amylase, and saccharified by adding saccharifying enzyme, followed by adjusting sugar content, inoculated with 0.10% of active dry yeast for alcoholic fermentation at 32 ℃ for 6 d. Following adjustment of alcohol content to 5%, the fermentation mash was inoculated with 13% of the commercial strain of acetic acid bacteria, Huniang 1.01 for fermentation on a 140 r/min shaker at 32 ℃ for 5 d. The optimal formula for beverage production consisted of bitter buckwheat lily vinegar 9%, honey 5%, aspartame 0.3%, citric acid 0.13%. The final product obtained tasted soft and had vinegar fragrance and unique flavor of bitter buckwheat.

Key words: bitter buckwheat, lily, alcoholic fermentation, acetic acid fermentation, vinegar beverage