Study On The Main Properties Of Representative Monascus In Fujian Province And Standard Formulation

Monascus is a safe coloring matter for food, and is an excellent fermentation agent of saccharification.It was widely used in brewing rice wine. According to the use and fermentation processes, Monascus were classifyed as: pigment Monascus , fermentational Monascus, esterificational and functional Monascus,and it is widely used in food, drugs and so on.Monascus is a famous specialty in Fujian province and have a long reputation at home and abroad, Gutian County is one of the famous Monascus origin . As one of three ancient wines in the world,Rice wine which have five thousand years of history, is a national specialty in China,and is the world's intangible cultural heritage. Compared with other alcoholic wine,Rice wine is rich in nutrients and low-alcoholic beverage, It has unique features in culture deposits, nutrition and health, and this wine meets the needs of most consumers and develops rapidly. However, as raw materials of brewed rice wine in Fujian , there is not appropriate standard to determine the quality level of Monascus.In this paper, Monascus samples were collected from Fujian and the other provinces,which brewed rice wine as the raw materials,and the moisture content, color value, glucoamylase activity, fermentation and other major characteristics of the monascus rice were compared.Fermented wine-like characteristics and quality of the rice wine was studied in this paper; The standards of red rice wine based on the experimental data was set.The results from the experiments showed that: Gufa Monascus 2 has the highest moisture content,reaches 9.3%, Color value of Wujia Monascus 2 is 2672u/g,is the highest one.Volumeweight of Gufa Monascus 1 is 62g/L ,is the highest one. Gusheng Monascus 2,Guping Monascus 1and Pingnan Monascus 2 have strong Glucoamylase activity,but leak in Gufa Monascus1and 2. The highest fermentation activity is Monascus Guanglv 1,reach 190.9,and Gusheng Monascus 2 is lower which the fermentation activity is 176.6.and the lowest one is Gufa Monascus 2.Comprehensive compararison on brewing wine of these Monascus mentioned above,and then we get the conclutions: color value between 300u/g ~ 1000u/g of the red Monascus, the ability of saccharification and fermentation are stronger than the ones which color value are less than 300u/g or greater than 1000u/g, and under the same conditions, the rice wine brewing alcohol, liquor ratio, alcohol-based target color and sediment which are better than the latter. Therefore, the color value which between 300u/g ~ 1000u/g of the red yeast rice is adapted to brew rice wine.Finally, some suggestions were made in thie paper for the development of red yeast rice wine industry in Fujian province according to actual demand,which will promote the development of Monascus industry, then improve the quality of rice wine in Fujian.