| 功能性红曲色素发酵工艺研究 |
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| 引用本文： | 陈运中. 功能性红曲色素发酵工艺研究[J]. 食品科学, 2003, 24(7): 83-87 |
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| 作者姓名： | 陈运中 |
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| 作者单位： | 华中农业大学食科系，武汉工业学院食品科学与工程学院 |
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| 基金项目： | 国家“九五”攻关项目基金资助(99-022-02-03) |
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| 摘 要： | 本文研究了以早籼米为原料,以红曲霉为菌种,种子液体发酵、红曲固体发酵生产红曲色素新工艺。选育优势菌株SM005h一株,种子液体发酵最佳条件是6%接种量,1:0.5通气量,搅拌转速350r/min,31℃下培养31h。红曲固体发酵最佳条件是接种量6%,米饭初始水分38%,发酵温度32～35℃。
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| 关 键 词： | 早籼米 红曲霉 种子液体发酵 红曲固体发酵 工艺 |
| 文章编号： | 1002-6630(2003)07-0083-05 |
Study on Fermentation Technology of Functional Monascus Pigments |
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| CHEN Yun-Zhong. Study on Fermentation Technology of Functional Monascus Pigments[J]. Food Science, 2003, 24(7): 83-87 |
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| Authors: | CHEN Yun-Zhong |
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| Abstract: | It has been developed that the new technology of producing functional Monascus pigments by fermentation of seedMonascus liquid and solid fermentation of red kojic rice.Using indica rice as material, a kind of superior species SM005h wasobtained.The optimum conditions of seed liquid fermentation were 6% load, 1:0.5 ventilating ratio, 350r/min stirring,31℃temperature and 31h cultivating.The optimum conditions of red kojic solid fermentation were 6% load, 32～35℃ ventilatingtemperature and 38% rice initial moisture content. |
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| Keywords: | early indica rice monascus liquid fermentation solid fermentation technology |
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