摘要
为了研究红曲霉在酒类酿造中的应用方向及前景,介绍了红曲霉的酯化能力在白酒生产中的应用、在白酒发酵废液--黄浆水中的应用和次级发酵代谢产物在白酒行业的应用,说明红曲霉具有较强的酯化力和发酵糖份的能力,同时还产生多种对人体有益的次级代谢产物,用于白酒的发酵生产,可以提高出酒率及乙酸乙酯的含量,增加酒的营养保健价值,还可处理白酒固态发酵产生的废弃物黄浆水产生"酯香液"作为白酒风味物质。同时展望了红曲霉在白酒行业的应用前景。
In order to study the application and prospects of monascus in liquor brewing, this paper introduces some applications of monascus, including the application of its esterifying power in liquor production and in liquor＇s fermentation wastewater - - yellow serofluid, and the application of secondary fermentation metabolite in liquor industry. Monascus possesses a good esterifying power and a saccharification fermenting power, and it can produce a variety of secondary metabolites beneficial to human body in the fermentation processing. The addition of monascus in the liquor production can increase the alcohol yield and the content of ethyl acetate, and produce more nutrition and health value. Besides, monascus can he used to change the yellow serofluid into balsam liquid in the solid fermentation of liquor production. In the end, the application prospects of monascus in liquor industries are also put forward.
出处
《江苏调味副食品》
2011年第4期22-24,46,共4页
Jiangsu Condiment and Subsidiary Food
关键词
白酒
红曲霉
酯化酶
liquor
monascus
ester enzyme
