摘要
红曲霉在生长过程中能产生大量的天然红曲色素,同时产生多种酶类,如淀粉酶、糖化酶、酯化酶等。以红曲霉为甜米酒酿造的糖化增香着色剂,采用正交试验寻找适宜的红曲甜米酒酿造工艺。试验结果表明:在红曲霉接种量20%、发酵温度35℃、发酵时间120h的工艺条件下酿制的甜米酒色泽红亮,味甜醇厚,酒体协调,有红曲特有的醇香。
During the process of growth, Monascus can produce not only many natural Monascus pigments but also a variety of enzymes such as amylase, glucoamylase and esterification enzyme. With Monascus as the saccharification-flavoring-coloring agent, the appropriate technology of sweet rice wine brewing was studied by orthogonal experiments. The results showed that inoculum of Monascus 20%, fermentation temperature 35℃ and fermentation time 120 h gave sweet rice wine featured by nice red color, sweet taste, uniform appearance and the special aroma of Monascus.
出处
《饮料工业》
2010年第3期7-10,共4页
Beverage Industry
关键词
红曲霉
甜米酒
发酵
研究
Monascus
sweet rice wine
fermentation
study
