功能性红曲霉菌在食醋酿造中的应用  

Application of functional Monascus in vinegar brewing

作　　者：刘德海[1] 何蔚荭[1] 向凌云[1] 王拥军 

机构地区：[1]河南省科学院生物研究所,郑州450008 [2]驻马店市三秋伏陈醋调味品有限公司,河南驻马店463000

出　　处：《中国调味品》2008年第8期70-72,87,共4页China Condiment

基　　金：河南省科技攻关项目(0641180201)

摘　　要：采用固态制曲、固态酒精发酵和固态醋酸发酵生产工艺对功能性红曲霉菌株在食醋酿造中的应用进行了研究,结果表明:试验组较对照组成品食醋中不挥发酸提高了17.2%,无盐固形物提高了14.7%,氨基酸态氮提高了10%,比重提高了0.18%。The study was conducted on the application of functional Monascus in vinegar brewing by means of solid-state leaven making, solid-state alcohol and acetic acid fermentation. The results show that nonvolatile acid, non-salt solid content ,amino nitrogen, specific gravity can be improved respectively 17.2 %, 14.7 %, 10 %,0.18 % compared with the CK.

关 键 词：红曲霉 功能性 食醋酿造 固态发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]