Monascus Red
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Monascus Red
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CAS No:
874807-57-5
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Formula:
C23H26O5
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Chemical Name:
Monascus Red
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CAS No:
Monascus Red Use and Manufacturing
Extract the alcohol-soluble monascus pigment from red yeast rice. Put the red yeast rice in a ceramic jar, add 4 times the amount of 70% ethanol and soak for 24 hours. After filtering, perform the second, third and fourth soaking according to the above method. Filtration; combine the third and fourth filtrates as the second batch of red yeast soaking liquid; combine the first and second filtrates to stand in a ceramic tank for 4 hours, aspirate the supernatant, filter the lower sediment, and use the filter residue Wash twice with clean water; combine the clean liquid and the washing liquid, distill to recover the ethanol, and heat it to 100°C, and concentrate it into a colloid (drip into water without diffusion); finally, vacuum (or spray) drying to obtain the finished product. Extract the water-soluble monascus pigment from the red yeast rice. Use 80% ethanol to extract the red yeast rice according to the above method. Add lipase to the extract for enzymatic hydrolysis, and then vacuum distillation to recover the ethanol at 45～55℃. After the solution is placed for 10 hours, the soluble monascus pigment can be obtained by filtering. Liquid fermentation method for the production of monascus pigment uses rice flour 3%, soybean meal powder 1.0%, NaNO3 0.05%, KH2PO40.25%, MgSO4·7H2O0.1% as the fermentation medium, and inoculates 2.5% of Monascus species. Ventilation (1:0.3) fermentation at 31℃±1℃ and Ph value 6.0 for 50～60h; the fermentation broth is filtered by pressure, the filter residue is washed with water, and 5～6 times the volume of 70%～80% ethanol is added to extract 0.5～ 1.0h, the filter residue was extracted 3 times; the filtrate was combined, the solution was concentrated by distillation, and the monascus pigment was obtained by spray drying.
As a food coloring agent, my country stipulates that it can be used in biscuits, puffed food, mixed wine, candy, cooked meat products, fermented bean curd, jelly, seasoning sauce, popsicles, and ice cream. Use it in appropriate amounts according to production needs.
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