摘要
红曲霉(monascus)是我国最早应用于食品加工的有益真菌之一,主要集中应用在传统酒曲、制醋、着色、防腐等领域,国外红曲霉主要应用于肉品加工及其他食品着色方面。红曲霉可产生淀粉酶、糖化酶、蛋白酶、酯化酶、果胶酯酶、麦芽糖酶等酶类;其药理活性物质可抑制胆固醇活性、降血压物质和麦角固醇。利用红曲霉可生产纯红曲及添加红曲提取物的胶囊、红曲口服液以及酒、醋、酱油、腐乳以及食品添加剂和饲料等。(孙悟)
Monascus is one of the earliest beneficial fungi used in food processing in China. It is mainly used in the field of traditional starter production, vinegar production, coloring and antisepsis etc. Monascus is mainly used abroad in meat processing and food coloring etc. Monascus could produce amylase, saccharifying enzyme, protease, esterifying enzyme, pectinesterase and maltase etc. and its pharmacological active substances could inhibit cholesterol acitivity and ergosterol. Monascus could be used to produce pure red starter or as auxiliary materials to produce liquor, vinegar, sauce, bean curd, food additives and feeding stuff etc.
出处
《酿酒科技》
北大核心
2006年第9期78-81,共4页
Liquor-Making Science & Technology
关键词
红曲霉
有效成分
研究进展
monascus
effective constituents
research progress
