Optimization on buckwheat fermentation process by Yeast and changes of active ingredient before and after fermentation

Authors

XU Bin, Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China
WANG Dan, Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China
ZHANG Lan, Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China
PIAO Chunhong, Institute of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
SONG Chunmei, Department of Public and Health, Jilin Medical University, Jilin, Jilin 132013, China; Lever Two Laboratory of Administration of Traditional Chinese Medicine of Jilin Province, Jilin, Jilin 132013, China

Abstract

To research the best optimum parameters of yeast fermentation, provides reference for the development of buckwheat health fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor test and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermentation time, the optimal fermentation technology was gotten. The optimal fermentation conditions were: water addition 75%, fermentation temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids content was from 4.895 mg/g to 5.314 mg/g, while, the quercetin content decreased from 1.468 mg/g to 1.099 mg/g.

Publication Date

5-28-2017

First Page

194

Last Page

197

DOI

10.13652/j.issn.1003-5788.2017.05.039

Recommended Citation

Bin, XU; Dan, WANG; Lan, ZHANG; Chunhong, PIAO; and Chunmei, SONG (2017) "Optimization on buckwheat fermentation process by Yeast and changes of active ingredient before and after fermentation," Food and Machinery: Vol. 33: Iss. 5, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.05.039
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/39

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