| 功能性红曲醋的研究 |
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| 引用本文： | 李国权,徐康平,王文宇.功能性红曲醋的研究[J].江苏调味副食品,2005,22(1):34-36. |
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| 作者姓名： | 李国权 徐康平 王文宇 |
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| 作者单位： | 江苏恒顺集团有限公司,江苏,镇江,212004;江苏恒顺集团有限公司,江苏,镇江,212004;江苏恒顺集团有限公司,江苏,镇江,212004 |
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| 摘 要： | 在进一步挖掘红曲保健功能的基础上，结合我国传统的保健调味品食醋，研制功能性红曲醋。在确定工艺路线后，首先进行醋酸菌的筛选工作，采用斜面分离纯化的方法得到所需的高纯度醋酸菌种子液，这其中历经两级种子的筛选方可将最终所得的醋酸菌接入发酵罐，得到所需产品。经检测，本产品呈棕红色，有光泽，具有发酵醋特有的香气，且无异味。醋液澄清无沉淀，其中酸度达4．9g／dL，还原糖2.30g／dL，盐分0．27g／dL，固形物11．88％。
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| 关 键 词： | 红曲霉 Monacolin类物质 深层发酵 红曲醋 |
| 文章编号： | 1006-8481(2005)01-0034-03 |
Study on the functional monascus. SP. vinegar |
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| LI Guo quan,XU Kang ping,WANG Wen yu.Study on the functional monascus. SP. vinegar[J].Jiangsu Condiment and Subsidiary Food,2005,22(1):34-36. |
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| Authors: | LI Guo quan XU Kang ping WANG Wen yu |
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| Abstract: | On the base of the monascus. SP's health-care function, combined with our traditional health-care vinegar, we can develop a new functional monascus. SP. vinegar. According to this technology, high-pure production strain of acetic acid can be got with the inclined-plane pure cultivation. Acetic acid can be put into the fermentation tank with the double-screening method for the production strain. The final red brown products have a good luster and a special vinegar flavor. The vinegar liquid is quite clean with its acidity 4.9g/dL, reducing sugar 2.30g/dL, salt 0.27g/dL and solid matter 11.88%. |
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| Keywords: | momascus SP deep fermentation monascus SP vinegar |
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