红曲菌在酿酒过程中的生产应用试验研究  

Application of a Monascus Strain in Baijiu Production

作　　者：李富强 闫培勋 曹振华 李绍亮 李学思 郭淑平 张祥德 LI Fuqiang;YAN Peixun;CAO Zhenhua;LI Shaoliang;LI Xuesi;GUO Shuping;ZHANG Xiangde(Henan Songhe Distillery Co.Ltd.,Luyi,Henan 477265,China)

机构地区：[1]河南省宋河酒业股份有限公司

出　　处：《酿酒科技》2020年第3期100-104,111,共6页Liquor-Making Science & Technology

基　　金：河南省重大科技专项（项目编号：181100211400）

摘　　要：以宋河中高温大曲为实验材料,筛选出1株红曲菌,以该株红曲菌为研究对象生产出具有较高酯化力的酯化红曲,酯化红曲酯化力达到680 U,是中高温大曲的3倍以上,该酯化红曲应用于酿酒生产过程中能明显提升原酒质量,生产出的原酒窖香浓郁,复合香气好,绵柔度好,后味净,风格突出,对原酒产量也有一定的促进作用。In this paper,a Monascus strain was screened from Songhe medium/high-temperature Daqu,and Monascus starter with high esterification capacity was produced with the strain.The esterification power of the Monascus starter was 680 U,more than 3 times of that of the medium/high-temperature Daqu.The Monascus starter was applied in the production of Baijiu,and could obviously improve the quality of the base liquor.The base liquor produced by the Monascus starter had strong pit aroma,soft taste,clean aftertaste,and typical style.The yield of base liquor got improved too.

关 键 词：酯化红曲 己酸乙酯 红曲菌 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]