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用小麦和酒尾生产红曲的工艺研究

作  者:
任飞;熊双丽;周红海;李安宁
单  位:
西南科技大学生命科学与工程学院
关键词:
红曲霉;红曲;色价;酒尾
摘  要:
本研究主要探讨用小麦和酒尾制作培养基,进行固态发酵生产小麦红曲的新工艺。结果表明:当小麦的粉碎度为能通过40目筛孔的占40%,酒尾添加量为小麦粉重量的30%,培养基的初始pH值为4.4~4.8,初始含水量为45%~50%,培养温度32~35℃,整个生产周期为14d,能得到色价高于1400的优质红曲。
译  名:
Study on Technology of Red Koji Production with Wheat and Ending Wine
作  者:
REN Fei,XIONG Shuang-li,ZHOU Hong-hai,LI An-ning (College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621002, China)
关键词:
Monascus;red koji;color value;ending wine
摘  要:
In this experiment, the method of solid-state fermentation producing red koji with wheat and ending wine was studied. Using ending wine to adjust the substrate's pH, the ration of ending wine to wheat powder was about 30%.The results exhibited that the color value of red koji was higher than 1400 after cultured at 32~35 ℃ for 14 days, when 40% wheat powder passes through 40 screen mesh, the initial pH and moisture of the substrate were 4.4~4.8 and 45%~50%, respectively.

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