| 红曲霉发酵米酒工艺条件的研究 |
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| 引用本文： | 刘辉,张庆庆,危勤涛,舒伟刚.红曲霉发酵米酒工艺条件的研究[J].安徽机电学院学报,2009(1). |
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| 作者姓名： | 刘辉 张庆庆 危勤涛 舒伟刚 |
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| 作者单位： | 安徽工程科技学院微生物发酵安徽省工程技术研究中心 |
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| 摘 要： | 以糯米为原料,采用红曲霉液态发酵生产红曲保健米酒,单因素实验结果表明其最适工艺条件为:料水比为1∶2,接种量为10%,温度为25℃,初始pH 5.0,发酵时间为8 d.研制出的红曲酒色泽鲜亮,酒香浓馥幽雅,协调悦人,集风味、色泽及口感于一体.
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| 关 键 词： | 红曲霉 液态发酵 米酒 |
Study on conditions of fermentation for rice-wine produced by monascus |
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| LIU Hui; ZHANG Qing-qing; WEI Qin-tao; SHU Wei-gang.Study on conditions of fermentation for rice-wine produced by monascus[J].Journal of Anhui Institute of Mechanical and Electrical Engineering,2009(1). |
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| Authors: | LIU Hui; ZHANG Qing-qing; WEI Qin-tao; SHU Wei-gang |
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| Affiliation: | LIU Hui; ZHANG Qing-qing; WEI Qin-tao; SHU Wei-gang(Engineering Technology Research Center of Microbial Fermentation; Dept.of Bioc.Engn.; Anhui University of Technology and Science; Wuhu 241000; China); |
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| Abstract: | Sticky rice being used as a raw material in making healthy rice wine by monascus,single-factor test results show that the optimum conditions are as follows:ratio of material to water was 1∶2,the amount of inoculum was 10%,the temperature was 25℃,the initial pH was 5.0,the fermentation time was 8d.A rice-wine was developed,which had bright red color and elegant fragrance.It integrates flavor,color and taste into one. |
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| Keywords: | monascus submerged fermentation rice-wine |
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