一株紫色红曲霉菌强化制曲的工艺优化

红曲霉菌的代谢产物和酯化酶等对促进白酒固态发酵过程中的风味和品质提高具有重要意义。为制备适合白酒酿造生产的酯化红曲，该研究对红曲霉菌进行液体培养，再分别以大米、麸皮及混合料等为原料进行纯种培养，选取种子液添加量、培养温度、培养时间和曲料含水率等作为影响因素，制备高酯化力的酯化红曲。结果表明，混合料明显优于大米或麸皮等单独作为原料制备酯化红曲，在培养温度35 ℃、培养时间3 d、曲料含水率55%、乳酸添加量4‰条件下，混合料成品酯化红曲的酯化力为716 mg/100 mL，糖化力为1 065 mg/（g·h），发酵力为2.01 g/（0.5 g·72 h），表明该菌株制备的酯化红曲具有较高的应用价值。

Optimization of intensified Hongqu-making process of Monascus purpureus

The metabolites and esterifying enzymes of Monascus are important to improve the flavor and quality of Baijiu (Chinese liquor) during solid- state fermentation. In order to prepare esterified Hongqu suitable for Baijiu-brewing, Monascus strain was cultured in liquid-state, and then pure culture was carried out with rice, bran and mixture as raw materials. The esterified Hongqu with high esterifying power was prepared by optimizing seed solution addition, culture temperature, time and Miqu moisture. The results showed that the mixture materialwas superior to rice or bran as raw materials to prepare esterified Hongqu. Under the conditions of culture temperature 35 ℃, time 3 d, Miqu moisture 55%, and lactic acid concentration 4‰, the esterifying power of the Hongqu by mixture material was 716 mg/100 ml, the saccharifying power was 1 065 mg/(g·h), and the fermenting power was 2.01 g/ (0.5 g·72 h). The results showed that the esterified Hongqu of the strain had high application value.