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红曲霉发酵米酒工艺条件的研究 预览 被引量:2

Study on conditions of fermentation for rice-wine produced by monascus
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摘要 以糯米为原料,采用红曲霉液态发酵生产红曲保健米酒,单因素实验结果表明其最适工艺条件为:料水比为1∶2,接种量为10%,温度为25℃,初始pH 5.0,发酵时间为8 d.研制出的红曲酒色泽鲜亮,酒香浓馥幽雅,协调悦人,集风味、色泽及口感于一体. Sticky rice being used as a raw material in making healthy rice wine by monascus,single-factor test results show that the optimum conditions are as follows:ratio of material to water was 1∶2,the amount of inoculum was 10%,the temperature was 25℃,the initial pH was 5.0,the fermentation time was 8d.A rice-wine was developed,which had bright red color and elegant fragrance.It integrates flavor,color and taste into one.
作者 刘辉 张庆庆 危勤涛 舒伟刚 LIU Hui; ZHANG Qing-qing; WEI Qin-tao; SHU Wei-gang(Engineering Technology Research Center of Microbial Fermentation; Dept.of Bioc.Engn.; Anhui University of Technology and Science; Wuhu 241000; China);
出处 《安徽工程科技学院学报:自然科学版》 2009年第1期,共4页 Journal of Anhui University of Technology and Science
关键词 红曲霉 液态发酵 米酒 monascus submerged fermentation rice-wine
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