红曲霉在咂酒酿造中的应用研究  

Study on Application of Monascus in Smouldering Wine Brewing

作　　者：谭晓林 张华玲 刘绪 冯瑞章 张磊[3] 朱波 赵帮友 TAN Xiao-lin;ZHANG hua-ling;LIU Xu;FENG Rui-zhang;ZHANG Lei;ZHU Bo;ZHAO Bang-you(Chemistry and Life Science College,Chengdu Normal University,Chengdu Sichuan 611100,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin Sichuan 644000,China;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu Sichuan 611130,China;Chengdu Ruixin Food Technology Company Limted,Chengdu Sichuan 611130,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川省食品发酵工业研究设计院,四川成都611130 [4]成都锐新食品技术有限责任公司,四川成都611130

出　　处：《食品与发酵科技》2020年第2期10-16,共7页Food and Fermentation Science & Technology

基　　金：大学生创新创业训练计划项目(201814389076);固态发酵资源利用四川省重点实验室开放基金项目(2016GTJ002);成都师范学院高层次引进人才专项科研项目(YJRC2016-1);成都师范学院校级科研项目(CS17ZB01)。

摘　　要：本实验在借鉴传统固态发酵方法的基础上,以新的液态发酵的方法,利用红曲霉菌对咂酒的制作工艺进行改良。最终实验结果表明:最优的条件组合是液化时间为60 min,发酵底物浓度选用100%,液态红曲的添加量为4%,密封发酵的时间最优为8 d。通过上述条件酿造的咂酒颜色淡红,透明澄清,香味醇厚,口感醇和。期望本实验可以为咂酒的扩大化生产作一些参考。Based on the traditional solid fermentation method,the new liquid fermentation method was used to improve the processing technology of suck up wine.The final experimental results showed that the optimal combination of conditions was the liquefaction time of 60 min,the concentration of fermentation substrate of100%,the addition of liquid red kojic of 4%,and the optimal time of sealed fermentation of 8 days.The suck up wine brewed through the above conditions has light red color,clear and clear,mellow fragrance and mellow taste.It is expected that this experiment can provide some references for the expansion of suck up wine production.

关 键 词：咂酒 液态发酵 红曲霉菌 工艺条件 

分 类 号：TS262.8[轻工技术与工程—发酵工程]