金华地区代表性红曲米发酵特性研究  

Fermenting Properties of Representative Red Yeast Rice in Jinhua Region

作　　者：左楠楠[1] 王晓伟[1] 项聪英[1] 金海如[1] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《湖南农业科学》2013年第3期98-100,104,共4页Hunan Agricultural Sciences

基　　金：浙江省自然科学基金一般项目(LY12C01002)

摘　　要：收集金华地区常用的3种红曲米,对比研究了不同种类红曲米的水分含量、色价、糖化酶活力、Monacolin K含量等主要特性,并以样品作为糖化发酵用曲来酿制红曲黄酒,研究红曲米的发酵特性及酒样质量。结果表明,红曲米Ⅰ所酿红曲黄酒口感更为协调,且其中Monacolin K含量较高,保健功能较好,较适宜酿造红曲保健黄酒。Three kinds of common used red yeast rice were collected from Jinhua region, and their moisture content, color value, glucoamylase activity, Monacolin K content and other major characteristics were compared with each other. The three kinds of red yeast rice were used as the saccharifying and fermenting starter to brew yellow wine, and then the fermenting properties of red yeast rice and the vinosity were studied. The results showed that the yellow wine which was brewed from red yeast rice No.1 tasted more coordinate, and it also had relatively higher content of Monacolin K and better health care function, thus it is more suitable for brewing health care yellow wine.

关 键 词：红曲米 红曲黄酒 酒质 保健 

分 类 号：TS262[轻工技术与工程—发酵工程]