果蔬发酵型红糟机械通风制曲研究  

Study on Koji Making with Mechanical Ventilation for Fermented Red Vinasse of Fruits and Vegetables

作　　者：覃丽 陆华瑜 罗鎏欣 李圣胜 毛瑞丰[1] QIN Li;LU Hua-yu;LUO Liu-xin;LI Sheng-sheng;MAO Rui-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2023年第7期111-116,132,共7页China Condiment

基　　金：广西大瑶山地区红曲米中微生物分析及新型红糟发酵食品开发(桂科AB18294045)。

摘　　要：红糟是广西大瑶山地区传统果蔬发酵型食品红糟酸的发酵剂,当地一直沿用浅层发酵方式制作。传统方法生产规模小、产品品质不稳定,存在安全隐患。该研究使用自制制曲装置进行了机械通风制红糟的工艺开发。分析了传统红糟与机械通风制曲红糟的水分、容重、pH、色价、乳酸菌数、红曲霉菌数、糖化力、蛋白酶活力、发酵力、亚硝酸盐含量、桔霉素含量;进一步对比分析了传统红糟与机械通风红糟制得的红糟酸的品质特征与安全评价指标。结果证明了机械通风制果蔬发酵型红曲制曲工艺的可行性,其产品具有较高的品质和安全水平。Red vinasse is the starter of red vinasse acid,a traditional fruit and vegetable fermented food in Dayaoshan region of Guangxi,which has been produced by shallow fermentation.The production scale of traditional method is small,the product quality is unstable and there are potential safety hazards.In this study,the technology of making red vinasse with mechanical ventilation is developed using a self-made koji making device.The water content,bulk density,pH,color value,lactic acid bacteria count,Monascus count,saccharifying power,protease activity,fermentation power,nitrite content and citrinin content of traditional red vinasse and mechanically ventilated koji making red vinasse are analyzed.Furthermore,the quality characteristics and safety evaluation indexes of red vinasse acid produced from traditional red vinasse and mechanically ventilated red vinasse are compared and analyzed.The results show that the mechanical ventilation technology for the making of fermented red koji from fruits and vegetables is feasible,and the products have high quality and safety level.

关 键 词：红糟 固态发酵 通风制曲 红糟酸 工业化 

分 类 号：TS205.5[轻工技术与工程—食品科学]