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投稿时间：2021-09-04
投稿时间：2021-09-04
中文摘要: 该文以新鲜红薯为主要原料，利用3株红曲菌（Monascus GN、H4000和Z505）进行液态发酵研制红曲多糖饮料，并对其红曲色素、红曲多糖含量、桔霉素含量以及感官评分进行研究。结果表明，不同红曲菌株发酵研制的多糖饮料存在明显差别，其中，红曲菌株Z505发酵新鲜红薯的发酵液色泽橙黄透亮，产红曲多糖的能力最强（1.89 g/L），桔霉素含量较低，感官评分为83，具有花果香味，口感最佳。
Abstract:In this study，three strains of Monascus bacteria（Monascus GN，H4000，and Z505）were used for liquid fermentation of fresh sweet potato to develop a Monascus polysaccharide beverage.The Monascus pigmentation，Monascus polysaccharide content，citrinin content，and sensory score were studied.The results showed that there were significant differences in the attributes of polysaccharide beverages fermented by different Monascus strains.Among these beverages，the fermentation broth of fresh sweet potato fermented by Monascus Z505 was orange and transparent，and had the highest Monascus polysaccharide content（1.89 g/L）with a lower content of citrinin.Its sensory score was 83 points with flower and fruit flavor，and it tasted the best.
keywords: Monascus submerged fermentation Monascus pigments Monascus polysaccharide sensory evaluation
文章编号：202222013 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31101349）
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