红曲霉产红曲色素工艺优化

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.%[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.