摘要:
通过固体培养,研究不同红曲霉菌株、初始pH值和复合无机盐添加浓度对红曲米色价和色调的影响,以期得到偏黄色调高色价红曲米的培养条件.结果表明:在浸米水中适量添加醋酸可以在色价小幅下降的情况下,提高产品的黄色调;定量添加复合无机盐,产品色价比常规工艺提高100%以上,黄色调有明显提高;在红曲培养期内,产品的色价呈逐步增加趋势,色素中的橙黄组分在培养7~13 d内呈先缓慢上升后略有下降的过程.通过正交试验及方差分析,确定出优化培养组合116-R菌株、复合无机盐浓度0.2%、初始pH值5.8.
关键词:
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红曲霉 /
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红曲米 /
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红曲色素 /
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色价 /
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色调
Abstract:
Fermentation conditions for partial yellow,high color value red yeast rice were studied.They include Monascus strains,initial pH and added inorganic salt concentration.Main effects of the culture conditions found included(a)addition of acetic acid in the soaking water to increase the yellow shade,(b)varying salt concentration to change Monascus pigment's color value,(c)0.2% compound inorganic salts to double the color value increase with increased yellow shade,(d)prolonging the culture time to intensify the color value,(e)7-10 days fermentation to increase the orange yellow Monascus pigments,and(f)10-13 days fermentation to slightly decrease content of the pigments.By using the orthogonal test and analysis of variance,the optimal conditions for obtaining the desired pigmentation were found to be: application of cultured 116-R strains,composite inorganic salt concentration of 0.2% and medium initial pH 5.8.
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