摘要
红曲在我国有悠久的使用历史,广泛用于酿酒、着色、医疗等领域。研究发现红曲中含有的Monacolin K能有效降低人体中胆固醇成分。Monacolin K含量超过0.4%的红曲被称为功能红曲。国内有多家企业生产功能红曲,但拥有生产技术能产出合格产品的只有少数几家。本研究采用1000m L塑料发酵瓶进行红曲霉固态发酵中试实验,考虑实际生产中染杂菌因素,并按照生产收益最大化原则,设定总含量评价指标。在前期研究基础上,选取装料量、发酵时间、低温发酵温度为考察对象,每个因素投料1000瓶。通过发酵后产品总含量对比,并结合生产实际考虑成本因素,确定最佳工艺条件,为后续规模化生产工艺革新奠定基础。确定工艺条件为:单瓶装料量200g、26℃条件下发酵30天,最适宜为工业化生产所用,此时产品含量较高,酸式Moancolin K比例达到80%以上。
Monascus in China has a long history of usage. It widely used in wine, coloring, medical and other fields. The study found that Monacolin K in Monascus can effectively reduce cholesterol in human body. The monascus that have more than 0.4% of Monacolin K is called functional monascus. There are a number of enterprises producing functional Monascus, only a few can produce qualified products due to the technology. This study used 1000mL plastic bottle monascus＇ solid fermentation in a pilot plant testing. According to the profit maximization principle and the actual production of contaminated bacteria factor, the total content of evaluation indexes were set up. On the basis of previous study, this study selected material volume, fermentation time, fermentation temperature as the study objects. Each factor was tested by 1000 bottles of fermentation. By comparing the total content of fermentation products and actual production cost, the optimum process conditions were determined. This was the foundation for further large scale production. The optimum process conditions were single bottle loading 200g in 26 DEG C for 30 days fermentation. Under the above conditions, the product content was higher and the ratio of acid Moancolin K was more than 80%.
出处
《中国食品添加剂》
CAS
北大核心
2015年第6期92-96,共5页
China Food Additives
关键词
功能红曲
固态发酵
Monacolin
K
总含量
the function of Monascus
solid state fermentation
Monacolin K
total content
