红曲米醋生产工艺的初步研究

范文编号:SW059  范文字数:11166,页数:31

 摘 要：红曲霉不仅能分泌红曲霉红素、红曲霉黄素等色素，还能产生淀粉酶、糖化酶、酒化酶、蛋白酶、麦芽糖酶、果胶酶等多种酶类及抗菌活性物质、麦角固醇等药理活性物质。本研究通过对收集的5株红曲霉（M1、M义2、M3、M4、M6)的淀粉分解能力及红曲色素的合成能力进了分析；结果表明：在大米粉培养基中，培养7d后，红曲霉M义2分解淀粉及合成红曲色素的能力均优于其它菌株，因此选择该菌株为米醋生产工艺的糖化菌。在此基础上，研究了红曲小曲的制备工艺及酒精发酵工艺，结果表明，最佳制曲条件为曲料配比（大米：麸皮）=5：5，接种量1%，初始水含量为45-50%。糖化及酒精发酵最佳条件为红曲小曲添加量11%，酵母接种量12%，发酵温度30℃，红曲小曲与酵母菌同时接入。
 
关键词：红曲霉；筛选；酒精发酵；米醋

The preliminary research of monascus rice vinegar production process
Abstract: Monascus is mouldy can secrete pigment such as mouldy red red fermented rice vegetable , mouldy flavin of red fermented rice not only , return back to various activity kinds such as enzyme , zymase , protease, maltase , pectase being able to produce amylase , saccharify, antibiosis active material, ergot sterol, some pharmacology active material etc.Be used for red fermented bean curd , red casing , candy , cake and medicines and chemical reagents etc. usually mainly as the colouring agent , red fermented rice or from the red drawing in red fermented rice. (M1 , M2, M3 , M4, M6, studying 5 red fermented rice collecting face to face is mouldy originally 3, lake) be in progress parting for , sift , study, the red fermented rice fermentation requires the bacterium fermenting for sure with mouldy M6 of red fermented rice as red fermented rice to sway a bottle fostering 7 day kind. Red fermented rice fermentation liquid 1% is the most suitable for inoculating with amounts. And further explore control
Conditions of alcohol fermentation culture temperature. The addition of monascus and yeast,the different seqence about addition will influencec alcohol degree on this basis determination of gross acidity after acetic acid fermentation.

Keywords：Monascus sp; Screen; reducing sugar; acidity; vinegar

目  录
中文摘要 I
英文摘要 II
目录 III
1 绪论 1
1.1  红曲霉简介 1
1.2 红曲酶的主要次级产物及病理作用 2
1.3 红曲醋生产机理 4
1.4 红曲醋饮品行业的兴起 5
2 实验部分 7
2.1 实验材料 7
2.2 理化分析 8
2.3 红曲霉菌株筛选 10
2.4 红曲米醋制曲工艺研究 10
2.5 酒精发酵工艺研究 11
3 结果与讨论 13
3.1 红曲霉发酵菌株筛选结果 13
3.2 红曲小曲制曲条件研究 16
3.3 酒精发酵工艺研究 19
4.总结与展望 23
致  谢 24
参考文献 25

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