Studies on the Process and the Flavor Quality of Monascus Chiu-Niang

• Main Authors: Wei-Cheng Liao, 廖偉程
• Other Authors: Tung-Hsi Yu
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/71603016874329078704

碩士 === 大葉大學 === 生物產業科技學系 === 97 === This study tried to study the best preparation method of making Monascus chiu-niang by using Monascus rice PY2105 of BO-Shin Co and the modified method issued by the Hualian agriculture special news. The first part of this thesis tried to establish the best method of making Monascus chiu-niang and the optimum ratio of Monascus rice to glutinous rice. From sensory evaluation results of the 21 day’fermented Monascus chiu-niang rice products, by taking 300g of cooked glutinous rice mixing with soaked Monascus rice and then adding with 300ml rice spirit. The bast ratio of Monascus rice to glutinous rice was found to be 1 to 10. The second part of this thesis is the study of making Monascus chiu-niang with different volume and different alcohol content of rice spirit added during fermentation. The result showed that the more accepted samples were G250 and H250. Sample G250 was prepared by taking 500g of cooked glutinous rice mixing with soaked Monasscus rice and then adding with 500ml rice spirit of 5% alcohol content. Sample H250 was prepared by talking 500g of cooked glutinous rice mixing with soaked Monasscus rice and then adding with 500ml rice spirit of 10% alcohol content.Sample F250, G250, H250 and I250 that were preferred by the panels were used to isolate their volatile compounds and be compared by using GC and GC-MS. The third part of this study is the volatile compounds in Monascus were isolated and studied. A total of 106 volatile compounds were identified including 37 esters, 24 alcohols, 19 ketones, 13 acids, 5 aldehydes, 4 hydrocarbons and 9 other compounds from the 28day’fermented Monascus chiu-niang products. The major volatile compounds of Monascus chiu-niang products is found to be esters. Unfortunately, the color preference of Monascus chiu-niang can not agreed was the formation of their of their volatile components.