中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
4期
12-15
,共4页
程爱芳%邓政东%陈文%黄芳一
程愛芳%鄧政東%陳文%黃芳一
정애방%산정동%진문%황방일
糯米%红曲霉%固态发酵%红曲色素%工艺研究
糯米%紅麯黴%固態髮酵%紅麯色素%工藝研究
나미%홍곡매%고태발효%홍곡색소%공예연구
glutinous rice%monascus%solid-state fermentation%monascus pigment%process study
对以糯米为基质的固态发酵产红曲色素的工艺进行了研究。通过单因子试验和正交试验对红曲霉固态发酵产红曲色素的工艺进行了优化。结果表明：以糯米为基质，红曲霉固态发酵产红曲色素的最佳工艺条件为淀粉7％，氯化铵4％，硫酸镁0．4％，糯米初始含水量43％，接种量6％，发酵时间9天，发酵温度32℃。在此条件下，红曲霉固态发酵产红曲色素的色价达1008．8 U／g，比优化前提高了49．9％。
對以糯米為基質的固態髮酵產紅麯色素的工藝進行瞭研究。通過單因子試驗和正交試驗對紅麯黴固態髮酵產紅麯色素的工藝進行瞭優化。結果錶明：以糯米為基質，紅麯黴固態髮酵產紅麯色素的最佳工藝條件為澱粉7％，氯化銨4％，硫痠鎂0．4％，糯米初始含水量43％，接種量6％，髮酵時間9天，髮酵溫度32℃。在此條件下，紅麯黴固態髮酵產紅麯色素的色價達1008．8 U／g，比優化前提高瞭49．9％。
대이나미위기질적고태발효산홍곡색소적공예진행료연구。통과단인자시험화정교시험대홍곡매고태발효산홍곡색소적공예진행료우화。결과표명：이나미위기질，홍곡매고태발효산홍곡색소적최가공예조건위정분7％，록화안4％，류산미0．4％，나미초시함수량43％，접충량6％，발효시간9천，발효온도32℃。재차조건하，홍곡매고태발효산홍곡색소적색개체1008．8 U／g，비우화전제고료49．9％。
The process for monascus pigment production by solid-state fermentation with glutinous rice as substrate is studied.The process is optimized by single factor and orthogonal experiments.The results show that the optimum conditions are as follows:glutinous rice as a substrate,starch of 7%, NH4Cl of 4%,MgSO4 of 0.4%,the glutinous initial moisture content of 43%,inoculum volume of 6%,the fermentation time of 9 days,the temperature is controlled at 32 ℃.Under such conditions, the color value of monascus pigment reaches 1008.8 U/g,which is 49.9% higher than that of the original medium recipe.
