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Study on Production Process of Monascus Fermented
Brown Rice Biscuit
CUI Haiyan,摇 WANG Jing,摇 CHEN Mianhua,摇 LI Zhenjing,摇 WANG Changlu * ,摇 CHEN Di
( School of Food Engineering and Biotechnology ,Tianjin University of Science and
Technology , Tianjin 300457, China )
Abstract: Red yeast rice, containing a variety of active metabolites, is applied in both food and drug for
nearly one thousand years and appeals a lot of attention. Brown rice, which contains a variety of hygien鄄
ical component, is a kind of food with high nutritional value and good for the development of intelligence.
In this study, a kind of red yeast brown rice biscuit was developed and the dynamic model of life鄄time
prediction was established to determine the chang of Monacolin K during the storage period. All of these
provided theoretical bases for the diversification development of functional food and grain products in our
country. The ratio of raw materials, baking temperature, baking time, and other factors related to quality
of Monascus fermented brown rice biscuit were investigated. The best process conditions were obtained
through the orthogonal test: flour 100 g, brown rice flour 80 g, bran 2郾 50 g, sugar 40 g, vegetable oil 35
g, baking lit 180 益, and under fire 175 益 . A storage life prediction model of Monascus fermented
brown rice biscuit was established by detecting the changes of acid value and Monacolin K content
( 兹 = 10( - 0郾 02C + 3郾 12) ,where 兹 is biscuit shelf life) . Moreover, the shelf life of Monascus fermented brown
rice biscuit was 350 days at the room temperature.
Key words: monascus powder; brown rice; Monacolin K; biscuit
( 责任编辑: 檀彩莲)
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第 32 卷 第 6 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 崔海燕等: 红曲糙米功能性饼干的开发