【摘要】 本研究以红曲霉、米曲霉为菌种,用不同配比的大米、豆粕、麸皮等为原料,分别进行单菌种及混合菌种培养,培养成熟后,并对其进行发酵。结果表明:可用大米、豆粕为原料培养红曲。米豆比例1.5∶1;温度30℃;培养时间6d时为最佳。以红曲霉、米曲霉混合菌种培养,原料以米∶豆粕∶麸皮比例为1∶2∶1;温度30℃;培养时间3d时为最佳。通过对两种发酵比较:混合菌种培养发酵工艺酿制的新型调味品,在感官及理化指标等方面均优于单菌种培养混合发酵工艺所酿制的调味品。更多还原

【Abstract】 Monascus ruber andAspergillus oryzae were adopted as strains.Rice?soybean chips and wheat bran in different proportions were used as r aw material.Single strain and mixed strains were cultured respectively on them.Immediately,they were fermented after maturing.Results showed:Monasucus ruber could be cultured on rice and soybean chips.The optimumconditio ns were:Rice to soybean chips ratio was 1.5to 1.The culture temperature was around30℃and the culture time 6days;Whenrice to soybeans chips to branc oat ratio was 1to 2to 1respectively,the culture temperature was around 30℃a nd the culture time 3days.The newrea soning was produced by fermenting th e maturekojiproducedwithmixedstra ins culturetechnology.theother se asoning technologywas producedbyf ermenting the mature koji produced with single strain culture.By comparing the fermentation of the two kinds of mature koji,the formerwasbetterthanthelatterinf remsofsenseandphysical&chemicalindex.Thecolorandlusterofthenew seasoning was bright -colored.Moreover,it sh owedfunctional abilities andgoodf or health.更多还原