| 红曲生产工艺中桔霉素的控制 |
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| 引用本文： | 曹岚,杨旭.红曲生产工艺中桔霉素的控制[J].肉类研究,2008(12). |
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| 作者姓名： | 曹岚 杨旭 |
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| 作者单位： | 哈尔滨市食品工业研究所,哈尔滨,150090 |
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| 摘 要： | 红曲生产是我国的传统工艺,正越来越深入的应用于肉类、酒类等食品的生产中。研究在红曲生产工艺中如何控制桔霉素的产生,可以有效应对国际上给红曲安全性设置的技术壁垒,并提高红曲产品的国际竞争力。
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| 关 键 词： | 红曲 桔霉素 |
The Control of Citrinin During the Process of Monascus Production |
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| CAO Lan,YANG Xu.The Control of Citrinin During the Process of Monascus Production[J].Meat Research,2008(12). |
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| Authors: | CAO Lan YANG Xu |
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| Abstract: | Monascus production is our country's traditional craftwork. The application of it on provisions like meats and wines becomes deeply. The research of how to control the generation of citrinin may deal with the technical barrier of the monascus security given by ISO effectively, and enhance the interval competitive strength of monascus production. |
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| Keywords: | monascus citrinin |
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