Some people with a small heart will find Monascus Red on the inside and outside of the ingredients on the back of the snack. At this time, we will ask a little question, what is Monascus Red? Is it dangerous for our body, Monascus Red? What are the probabilities? Let’s take a look at Xiaobian today.

What is Monascus Red?

In the Song Dynasty, there was a record thatMonascus Red was used as a medicine and edible auxiliary material. In the Yuan Dynasty, it began to use Monascus Red to save the wounded.

Always show by data, the red zone has no side effects on people's health, and there is inevitable stability. Have good health results.

Monascus Red is a natural bright and bright pigment, and it is safe and stable. It is a coloring agent with inevitable health care results. It has been widely used in food, medicine, cosmetics and other industries.

Especially the meat and sausage processing industry, the results of the product level, the results are very ambitious.

In recent years, Japan has discovered a lot of patents on the use of Monascus Red pigments, and hopes to develop a new application platform for red yeast red.

Monascus Red has good water solubility, and the product can be dissolved in water or alcohol according to the required amount, and then colored in the ingredients.

The amount can be determined by the desired color tone. If it is dissolved with hot water of about 50 ° C, the dissolution time can be shortened.

The amount of one-sided products (based on liquid culture products): meat products, 50 ~ 500mg / kg; ice cream, 30 ~ 120mg / kg; alcohol, 15 ~ 150mg / kg.

Proteomization of Monascus pigment

1 Application in meat products

Because Monascus pigment has good coloring performance and strong antibacterial effect, it can be used as a meat coloring agent instead of nitrite, and has been widely used in meat products.

2 Application in condiments

Saccharification and flavoring (for soy sauce) is a compound of Monascus spp. prepared by using Monascus Redas the opening strain. Applying saccharification and flavoring in soy sauce brewing can significantly improve the whole nitrogen utilization rate and soy sauce yield. At the same time, the soy sauce is rosy, the fragrance is obvious, fresh and sweet, and the quality is better than the general process soy sauce.

The Monascus Red pigment powder was simply added to the sauce to intervene in the fermentation. The study found that the blood color index of the soy sauce was significantly improved, and the charm of the soy sauce was improved.

3 Use in alcohol

Danxi Hongqu Liquor is produced by pressure filtration process, which preserves the crude egg white, vinegar, minerals and a small amount of aldehydes, esters and other substances during the fermentation process. It has rich aroma, alcoholic taste, strange charm and rich nutrition. Thick and other features.