玉米液态发酵制红曲色素及在食品防腐中应用研究  

Study on liquid fermentation to produce monascus pigment with corn flour and antisepsis in food

作　　者：范志诚[1] 徐伟[1] 王金凤[1] 成宇[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2010年第12期89-92,共4页China Condiment

基　　金：黑龙江重大科技攻关项目;项目编号(GA07B401-3)

摘　　要：以玉米粉为原料,选用红曲霉菌M3428,进行液态发酵制备红曲色素。采用正交实验设计,得出产红曲色素最佳发酵条件为:500 mL的三角瓶装液量100 mL;摇床转数150 r/min;发酵时间14天;培养基初始pH 4.5。将液态发酵得到红曲色素应用于辣白菜和熟五花肉的防腐中,结果表明:红曲色素对两种食品均具有防腐作用,用浓度25.6 mg/mL的红曲色素溶液浸泡,熟五花肉可延长保存期2天,辣白菜可延长保存期4天。Corn flour was used as raw materials,Monascus M3428 was selected.Monascus pigment was produced by liquid-state fermentation.Through the orthogonal experiment,the optimal fermentation condition was obtained：100 mL fermentation fluid in 500 mL flasks;rotation speed of 150 r/min;fermentation time of 14 d;fermentation fluid initial pH of 4.5.Monascus pigment by Liquid fermentation was applied in the antisepsis of spicy cabbage and cooked marbledmeat.The results was obtained：Soaked by 25.6 mg/mL monascus pigment solution,cooked marbledmeat could be extended the shelf 2 d and spicy cabbage be extended the shelf 4 d.

关 键 词：玉米粉 红曲色素 液态发酵 防腐 

分 类 号：TS264.4[轻工技术与工程—发酵工程]