Study on the saccharification technology of millet and mung bean vinegar.

In order to improve the nutritional value of millet and mung bean vinegar, on the basis of single factor test, with reducing sugar, total flavonoids and amino acid nitrogen as the evaluation indexes, Plackett-Burman test is used to screen the main factors affecting the saccharification technology of millet and mung bean, and then response surface analysis methodology is used to optimize the process parameters. The results show that the content of amino acid nitrogen is relatively stable in the process of saccharification, and the factors that significantly affect the content of reducing sugar and total flavonoids in saccharifying mash are the additive amount of α-amylase, the liquefaction time, the additive amount of saccharifying enzyme and the saccharification time. The optimal process parameters of millet and mung bean saccharification are as follows: the additive amount of α-amylase is 307 U/g, the liquefaction temperature is 80°C, the liquefaction time is 39 min,...