摘要
以玉米粉为原料,选用红曲霉菌M3428,进行液态发酵制备红曲色素。采用正交实验设计,得出产红曲色素最佳发酵条件为:500 mL的三角瓶装液量100 mL;摇床转数150 r/min;发酵时间14天;培养基初始pH 4.5。将液态发酵得到红曲色素应用于辣白菜和熟五花肉的防腐中,结果表明:红曲色素对两种食品均具有防腐作用,用浓度25.6 mg/mL的红曲色素溶液浸泡,熟五花肉可延长保存期2天,辣白菜可延长保存期4天。
Corn flour was used as raw materials,Monascus M3428 was selected.Monascus pigment was produced by liquid-state fermentation.Through the orthogonal experiment,the optimal fermentation condition was obtained:100 mL fermentation fluid in 500 mL flasks;rotation speed of 150 r/min;fermentation time of 14 d;fermentation fluid initial pH of 4.5.Monascus pigment by Liquid fermentation was applied in the antisepsis of spicy cabbage and cooked marbledmeat.The results was obtained:Soaked by 25.6 mg/mL monascus pigment solution,cooked marbledmeat could be extended the shelf 2 d and spicy cabbage be extended the shelf 4 d.
出处
《中国调味品》
CAS
北大核心
2010年第12期89-92,共4页
China Condiment
基金
黑龙江重大科技攻关项目
项目编号(GA07B401-3)
关键词
玉米粉
红曲色素
液态发酵
防腐
corn flour
monascus pigment
liquid state ferments
antisepsis