Optimization of Fermentation Process and Quality Analysis of Buckwheat Vinegar Fermented by Kombucha

In this study, buckwheat syrup was used as the raw material and was fermented by kombucha to produce the buckwheat vinegar. Based on the total acid content and the sensory score of buckwheat vinegar, the effects of different content of soluble solid, inoculation amount of kombucha and fermentation t...

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Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Ying HAN, Qian WANG, Chenzi HOU, Xianpan BU, Dejian TANG, Yu ZHAO
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-08-01
Subjects:	buckwheat kombucha fermentation process optimization organic acid
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100158

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