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小米红曲生产试验研究
引用本文:傅金泉.小米红曲生产试验研究[J].酿酒科技,2002(4):35-36.
作者姓名:傅金泉
作者单位:浙江衢州市蛟池街15弄3号1单元401室,浙江 衢州 324000
摘    要:以小米为原料,采用优良的巨红3号红曲霉菌种,进行了小型纯种试验,结果表明,利用小米为原料生产的红曲,质量优于玉米,色价达4163,出曲率达30%-35%。因小米颗粒比灿米小,故在生产工艺上与灿米生产红曲有所不同。(丹妮)

关 键 词:红曲  小米原料  生产工艺  小型试验
文章编号:1001-9286(2002)04-0035-02
修稿时间:2002年3月18日

Study on Test Production of Red Starter with Millet as Essentials
FU Jin-quan.Study on Test Production of Red Starter with Millet as Essentials[J].Liquor-making Science & Technology,2002(4):35-36.
Authors:FU Jin-quan
Abstract:Quality Juhong No.3 monascus species was used in pure species test production with millet as essentials and the test results suggested that the method was feasible. Red starter produced by millet was better in quality than it produced by corn with its color number 4136 and the starter yield rate achieving 30 %~35 %. On this account, millet was proved new raw materials for red starter production. Millet granule, being smaller than unpolished rice granule in size, its production techniques surely were different from that of unpolished rice in red starter production.(Tran.by YUE Yang)
Keywords:red starter  millet as essentials  production techniques  small-scale trial production  
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