糙米芽制备及其在红曲保健酒中的应用  

Studies on the preparation of brown rice bud and its application in red starter health wine

作　　者：杨霞[1] 肖连冬[2] 

机构地区：[1]河南职业技术学院烹饪食品系,河南郑州450046 [2]南阳理工学院生物与化学工程学院,河南南阳473004

出　　处：《食品与机械》2012年第4期189-193,共5页Food and Machinery

基　　金：河南省教育厅资金支持项目(编号:12B180018)

摘　　要：对糙米芽制备及其红曲保健酒的生产工艺条件进行研究。通过单因素及正交试验,确定糙米发芽、糙米芽汁制备及复合菌种发酵等过程的最佳工艺条件。结果表明,糙米芽制备适宜的工艺条件为25℃浸泡10h、30℃下发芽24h;糙米芽汁制备中,采用70℃液化2h、55℃糖化2h所得糙米汁质量较高;酵母接种量为0.5%(m/V),红曲霉接种量为15%(V/V),在32℃下发酵5d,可得到色香味俱佳的糙米芽红曲保健酿造酒。This paper inquire into production process conditions of brown rice germination and brown rice bud red starter health wine. Single factor experiment and orthogonal experiment were adopted to study brown rice germination, preparation of brown rice bud extract and fermentation by mixed strains. The experimental results showed that the optimum brown rice germination conditions were 25 ℃ soak 10 h and 30℃ germinate 24 h ; The optimum conditions of prepara- tion of brown rice bud extract were 70 ℃ liquefying 2 h and 55 ℃ saccharitlcation 2 h; when yeast inoculum quantity was 0.5% （m/V）, monascus inoculation quantity was 15% （V/V） and 32 ℃ fermentation 5d , the red starter Health Wine which was coloury , refreshing , tasty, and nourishing was obtained.

关 键 词：发芽 糙米芽 糖化 红曲霉 发酵 

分 类 号：TS262.91[轻工技术与工程—发酵工程]