酿造红曲研究现状与展望  

Research status and prospect of brewing Hongqu

作　　者：陈慎[1] 黄颖颖[1] 杨成龙[1] CHEN Shen;HUANG Yingying;YANG Chenglong(Fujian Key Laboratory of Agricultural Products(Food)Processing,Institute of Agriculture Engineering Technology,Fujian Academy of Agricultural Science,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农业工程技术研究所福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《中国酿造》2022年第5期8-12,共5页China Brewing

基　　金：国家自然科学基金资助项目(31901803);福建省自然科学基金项目(2019J01115);福建省属公益类科研院所基本科研专项(2021R11010026-12,2019R1032-7);福建省农科院农业科技专项——国家自然科学基金项目延伸研究项目(GJYS2019001)。

摘　　要：红曲霉是我国传统发酵用微生物,从古至今都在发酵领域广泛应用,红曲发酵工艺是古代人民宝贵智慧与经验的传承。如何将传统红曲米生产方法与现代工艺相结合,充分发挥红曲霉在发酵酿造等方面的优势,是目前行业研究的热点。该文总结了酿造红曲产业目前的研究现状与存在的问题,并针对这些问题提出在酿造红曲品质提升、新型酿造工艺研发、企业规范化生产、活性物质及其功效应用拓展等方面开展相关研究,为充分开发福建本地资源优势,促进红曲产业的技术提升和行业发展提供了依据。Monascus is a traditional fermentation microorganism in China,it has been widely used in the fermentation field from ancient times to the present.The fermentation process of Monascus is the inheritance of the precious wisdom and experience of the ancient people.How to combine the traditional Hongqu production method with modern technology and give full play to the advantages of Monascus in brewing and other aspects is a hot topic of current industry research.In this article,the current research status and existing problems of Hongqu brewing industry were analyzed,and the relevant research in the aspects of brewing Hongqu quality improvement,new brewing process research and development,enterprise standardized production,active substances and their efficacy application expansion was proposed,in order to provide a reference basis for fully exploiting the advantages of local resources in Fujian and promoting the technological improvement and industry development of Hongqu industry.

关 键 词：酿造红曲 酿造工艺 糖化力 桔霉素 

分 类 号：TS261.1[轻工技术与工程—发酵工程]