红曲霉产红曲色素工艺优化
Process Optimization on Monascus Pigment Produced by Monascus
郑春明 1梅璐1
作者信息
- 1. 台州科技职业学院,浙江台州318020
- 折叠
摘要
[目的]优化红曲米生产工艺,提高红曲米红曲色素含量.[方法]以加水量(A)、灭菌温度(B)、灭菌时问(C)、浸泡时间(D)作为试验因素,设计4因素3水平正交试验,优化米饭制作方式.[结果]4种因素均对红曲菌产红曲色素产量具有极显著影响,最优组合为A1B2C2D2,即加水量30mL、灭菌温度121℃、灭菌时间23 min、浸泡时间24h,在此条件下红曲色阶达2 884 U/g.[结论]该研究对红由米生产企业具有实践指导意义.
Abstract
[Objective] To optimize rice making process and improve the content of monascus pigment.[Method] Selecting water addition (A),sterilization temperature (B),sterilization time (C),soaking time (D) as experimental factors,L9 (34) orthogonal test was used to optimize rice making process.[Result] Four factors all had very significant effect on the yield of monascus pigments,the optimal combination was A1B2C2D2,namely water addition of 30 mL,sterilization temperature of 121 ℃,sterilization time of 23 min,immersion time of 24 h.The levels of monascus reached 2 884 U/g in this condition.[Conclusion] The study has great practical significance for monascus rice production enterprises.
关键词
红曲霉/红曲色素/正交试验Key words
Monascus/Monascus pigment/Orthogonal test引用本文复制引用
基金项目
浙江省大学生科技创新活动计划(新苗人才计划)项目(2014R461005)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据