野生葛根保健醋发酵工艺研究

Study on the fermentation craft of the health-care vinegar of Pueraria Labata (Willd.) Ohwi

介绍了以野生葛根为主要原料 ,利用黑曲霉、酵母菌、醋酸菌对葛根进行发酵 ,将葛根中的淀粉转化为醋的工艺 ,该工艺保留了葛根中的功能性成分 ,所制出的醋有较高的黄酮含量 。

This paper introduces the craft to ferment a vinegar by mildew, yeast and acetobacter with Pueraria Labata (Willd.) Ohwi as main raw materials, in this craft, starch was converted into vinegar, and the functional composition of Pueraria Labata (Willd.) Ohwi was reserved at the same time. As the vinegar has a higher content of favonoids, it makes the vinegar have a nice health-care function.