摘要
红曲色素是我国传统的由微生物发酵生产的天然功能性色素,作为添加剂在食品特别是肉品工业中有很好的应用前景。阐述了红曲色素的组成及生成机制,对色素生产方法的发展做了介绍,并对不同性质、不同色调红曲色素产品的开发和红曲色素的质量标准等方面的研究进展进行了概述。
Monascus pigments are the natural, functional and traditional pigment which was from outcome fermented by Monascus in China, as food additive, they can be used in lots of foodstuff especially in meat products, The component of mixture, the synthetic mechanism and the different fermentation methods of Monascus pigments were introduced in the paper, The study development on the derivative products which were different in quality or color and the quality standard were summarized too.
出处
《食品科技》
CAS
北大核心
2008年第8期115-119,共5页
Food Science and Technology
基金
“十一五”国家科技支撑计划课题(2006BAK02A05)
关键词
红曲色素
研究现状
质量标准
Monascus pigment
situation
quality standard
