Monascus red colorant,China jiacheng price supplier

  Application of Red fermented rice colorant (monascus red, red yeast rice extract)  

I. Characteristics of Red fermented rice

1. Steady with pH value

The alcohol solution of Red fermented rice is still red when the pH value is 11. The color of its aqueous solution turns only under the environment of strong acid or strong alkali.

2. Sound heat resistance

Processed under 120 ℃ for sixty minutes, the color of aqueous solution doesn’t turn obviously. It can be seen that aqueous solution is very steady under the processing temperature of meat product.

3. Sound photostability

Red fermented rice is steady with light; and its alcohol solution is quite stable in ultraviolet radiation but its tint will be weakened in the strong sunlight.

4. Not affected by any metal ion 

Red fermented rice is quite stable to Ca ²⁺ , Mg ²⁺ and Cu ⁺ .

5. Not affected by any oxidizer and reducer

When ascorbic acid, sodium sulfite or hydrogen peroxide are added in the Red fermented rice solution, its color isn’t be changed.

6. Good coloring performance

Red fermented rice is easy to color protein or raw materials with more protein, color on which is difficult to remove after coloring.

7. Good safety

Red fermented rice has very good safety. Animal experiment indicates that any food made of edible Red fermented rice does not cause any acute chronic poisoning.

II. Function of Red fermented rice

1. Inhibition of bacteria and antisepsis

The simulating research and practical production indicate that Red fermented rice has a certain effect of inhibiting harmful microbes. Monascus is used as food preservative from ancient time in China .

Red fermented rice has very strong effect of inhibiting clostridiumbotulinum, bacilussubtitis and

staphylococcusaureus, its main inhibiting ingredient is monascidin A produced by monascus. Its

inhibition possibility to Gram-positive bacterium is stronger than that of Gram-negative

bacterium.

Adding Red fermented rice into fermented sausage can not inhibit fermented lactic bacterium.

2. Health protection of red fermented rice

At the same time when the monascus produces red fermented rice through fermentation, it also produces many antibacterial active substances such as monacolin K,L,J, r-tyrosine, ergosterol, long-chain fatty acid and so on. These valuable substances have relatively great effect to inhibit the synthesis of cholesterol, to lower blood fat and blood pressure, to resist osteoporosis and to improve immunity of human being.

III. Characteristics comparison of several natural coloring agents applicable for meat products

According to the Health Standard for Application of Food Additives (GB 2760-1996), the natural coloring agents applicable for cooked meat products are Capsanthin, Kafiroic Kermesinus, Red fermented rice, Cochineal Insect Kermesinus and so on..

The characteristics comparison of several natural coloring agents is as follows:

From analysis of economic benefit, when the requirement of meat product color is fulfilled, the cost of different pigments to be added per ton meat product is approximately: 25RMB for Monascus Kermesinus, 20RMB for Red fermented rice powder, 80RMB for Capsanthin,107 RMB for Kafiroic Kermesinus and 200 RMB for Cochineal Insect Kermesinus. It is the most economic and most suitable to add Red fermented rice into meat products.

IV. Application comparison of red fermented rice powder with sulfite

Red fermented rice added into meat products can partially substitute for chromophoric agent sulfite.

Red fermented rice has the similar functions like nitrate or sulfite to give meat products good appearance color and flavor, to inhibit growth of harmful microbes so as to prolong the conservation period, so that the meat products obtain a special “meat-red color ” which is more natural.

After adding Red fermented rice into ham sausage and salted meat products, the amount of sulfite can be decreased by a factor of 60%. A great number of decreasing sulfite can greatly lower carcinogens like nitrosamine caused by sulfite residues and more favorable to consumer’s health.  

V.  Usage of Red fermented rice

The Red fermented rice can be flexibly used by application manufactory according to his technological characteristics and also according to the following reference methods. The adding amount of it is 0.1 － 0.3%.

1. High-temperature resistant ham sausage products

Simultaneous addition of sulfite (nitrate) during salting process, or simultaneous addition of other supplementary materials and mixing uniformly during stirring process. The other technology is not changed.

2. Sausage products

Simultaneous and proportional addition of sulfite (nitrate) and other supplementary materials and mixing uniformly during stirring process. The other technology is not changed.

3. Guangdong sausage

Simultaneous and proportional addition of sulfite (nitrate) and other supplementary materials as well as a suitable amount of clean water during stuffing preparation process, so as to dissolve and disperse them, then adding prepared meat granules, mixing uniformly and salting. The other technology is not changed.

4 、 Proposal operation method and dose in all kinds of food