红曲保健稠酒工艺研究  

Processing Research of Monascus Health Rice Wine

作　　者：刘凤珠[1] 张世涛[1] 张鑫[1] 路丽娜[1] 

机构地区：[1]郑州轻工业学院,河南省450002

出　　处：《酿酒》2006年第6期85-86,共2页Liquor Making

摘　　要：根据传统的稠酒酿酒工艺,以糯米为原料,采用红曲、小曲、酵母半固态发酵生产红曲保健稠酒,确定最佳发酵工艺条件为:红曲量5,红曲:酒药=6:1;红曲:酿酒酵母=6:1,发酵时间为5d。Monascus health rice wine was produced with rice as raw materials by semi-solid fermentation of monascus, ferment and yeast. The optimal fermentation conditions were summed up as follows： the amount ofmonascus is 5%, monascus： Yeast =6：1, monascus ：yeast =6：1, and 5d fermentation time.

关 键 词：红曲 稠酒 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]