Dissertation > Excellent graduate degree dissertation topics show

Development and Component Analysis of Hippophae Rharmmoides Vinegar

Author: LiQiu
Tutor: TaoWenYi
School: Jiangnan University
Course: Fermentation Engineering
Keywords: Sea Buckthorn Koji fermentation Liquid - Solid Fermentation Liquid - liquid fermentation Component analysis
CLC: TS264.22
Type: Master's thesis
Year: 2008
Downloads: 622
Quote: 10
Read: Download Dissertation

Abstract

Seabuckthorn (Hippophae rhaxnnoides) is Elaeagnaceae buckthorn species, the fruit is rich in biologically active substances, with many health care functions. Currently, the majority of sea buckthorn processing enterprises limited to the production sea buckthorn oil, extracting flavonoids, and a lot of juice in addition to a small amount to be used outside, because improper preservation deterioration losses. Therefore, we based on the comprehensive development of sea buckthorn, sea buckthorn juice fermented vinegar for health-based usability study and hope for the development of sea buckthorn depth technical foundation. This thesis is to establish an ideal type developed health buckthorn vinegar fermentation as the target, several fermentation process optimization, developed in different ways buckthorn vinegar fermentation composition analysis, and with the sea buckthorn juice and domestic Handsome well-recognized high-quality balsamic vinegar for comparison. Main methods and results are as follows: 1. Studied the first liquid alcohol - solid after acetic acid (liquid - solid) fermentation process conditions. The results showed that the optimum conditions for the alcoholic liquid fermentation: fermentation temperature 27 ℃, initial sugar 15.00%, initial pH 4.0, 12% of the amount of yeast inoculation, fermentation 5 d. Acetic optimal conditions for solid-state fermentation: Initial alcohol 7.00%, wheat bran and rice husk ratio of 5:1, the amount of 10% acetic acid bacteria inoculation, vinegar grains moisture control in 60% to 64%, fermentation period was 14 d . (2) study the Okuma sealed cylinder standing fermentation and liquid - liquid ventilation fermentation process conditions. The results showed that the optimum conditions for the fermentation Okuma: initial pH 4.0, initial sugar 11.00%, Okuma inoculum 25%, Marc Access Cover 0%, the fermentation period of about three months. The greatest impact on the test inoculum Okuma, followed by the initial pH, initial sugar, fermentation intervention Marc negative, mainly due to Marc after supercritical CO2 extraction and ethanol extracts. Liquid - liquid shaker optimum fermentation conditions were: 10% of acetic acid bacteria inoculum, the initial alcohol 7.00%, speed 160 r / min, temperature 30 ℃, the relative volume of liquid 1/5 (100 mL), fermentation time 84 h ; liquid - liquid submerged fermentation optimum conditions were: 10% inoculum, fermentation temperature 32 ~ 34 ℃, optimum ventilation as early: (17 h) 1:0.07 (v / v) / min, interim: 1:0.1 (v / v) / min, Late: (36 h after) 1:0.07 (v / v) / min, tank pressure 0.3 kg / cm ~ 2, the fermentation time was 72 h. 3 different fermentation methods developed buckthorn vinegar composition analysis, and with the original quality balsamic vinegar Juice and Handsome comparison. The results showed that sea buckthorn vinegar than Handsome aromatic components in vinegar, liquid - solid fermented vinegar aromatic components developed by other means than vinegar, the vinegar in the koji fermentation vinegar is not found other substances - TSN Su. Only koji fermented vinegar, liquid - solid fermented vinegar and vinegar containing Chuan Qiong Handsome triazine; different sea buckthorn vinegar, liquid - solid fermented vinegar Vc, peptides and total protein content, but slightly lower than the polypeptide Handsome vinegar, The polyphenols and flavonoids content of less than Okuma vinegar, higher than Hengshun vinegar, liquid - liquid fermented vinegar lowest levels of these substances. DPPH radical scavenging activity for comparison are: liquid - solid fermented vinegar gt; Hengshun vinegar gt; koji fermented vinegar gt; juices gt; liquid - liquid submerged fermentation vinegar gt; liquid - liquid fermentation vinegar. Comparison of the total amino acid content: Handsome vinegar gt; koji fermented vinegar gt; liquid - solid fermented vinegar gt; juices gt; liquid - liquid fermentation vinegar gt; liquid - liquid submerged fermentation vinegar. Thus, ultimately determine the development of sea buckthorn vinegar ideal method is a liquid - solid fermentation.

Related Dissertations

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Production of condiments > Commonly used spices > Vinegar
© 2012 www.DissertationTopic.Net Mobile