| 正交试验优化高色价红曲色素的制备工艺 |
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| 引用本文： | 潘嫣丽,覃海元,黄友琴,姜元欣.正交试验优化高色价红曲色素的制备工艺[J].安徽农业科学,2011,39(16):9856-9858. |
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| 作者姓名： | 潘嫣丽 覃海元 黄友琴 姜元欣 |
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| 作者单位： | 广西农业职业技术学院食品工程系,广西,南宁,530007 |
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| 摘 要： | 目的]寻找提高红曲米色价的方法。方法]以红曲霉为菌种,大米为原料,用固态培养的方法生产红曲米;在不同条件下进行红曲米的发酵,通过测定红曲米色素的色价得出最适的发酵工艺。结果]提高红曲米色价的的最佳发酵条件为大米中添加10%的麸皮,米饭的含水量为40%,pH为5,接种量为6%,发酵时间为8 d,在此条件下,生产的紫红色红曲米色价较高,为370。结论]该研究优化了红曲米发酵制备工艺,为获得更高产量的红曲色素奠定了基础。
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| 关 键 词： | 红曲霉 红曲米 色价 最佳工艺 |
Study on Preparation Technology of High Color Value Monascus Pigment Based on Orthogonal Experiment |
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| PAN Yan-li et al.Study on Preparation Technology of High Color Value Monascus Pigment Based on Orthogonal Experiment[J].Journal of Anhui Agricultural Sciences,2011,39(16):9856-9858. |
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| Authors: | PAN Yan-li |
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| Institution: | PAN Yan-li et al(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning,Guangxi 530007) |
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| Abstract: | Objective] The purpose is to find the way to improve the color value of the red yeast rice.Method] Taking Monascus as strains and rice as raw material,and solid culture method was used to product red yeast rice.Red yeast rice was fermented under different conditions.The best fermentation technology was achieved by measuring the color value of the red yeast rice.Result] The best fermentation condition to improve the color value of red yeast rice are 10% bran addition,rice water content 40%,pH 5,inoculatio... |
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| Keywords: | Monascus Red yeast rice Color value Best technology |
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