According to historical records, the production and use of red yeast rice can be traced back to the Han Dynasty, when people had discovered that red yeast rice has the dual effect of treating diseases and dyeing. In the Northern Song Dynasty, people in Fujian began to use monascus fermentation to make red yeast rice, which was used for wine making, vinegar making, and coloring. This traditional fermentation technique has been passed down to the present day and has become one of the important sources of monascus red.
The natural pigment of monascus red is made from rice as the main raw material, which is cultured, extracted, concentrated, and refined by monascus liquid fermentation. Or this food additives taking red koji rice as raw materials, extracted, concentrated, and refined. It is light red to black purple powder, paste or liquid, easily soluble in water, strong heat resistance, almost unaffected by metal ions, with strong coloring power, bright color, and other characteristics.
The product quality standard " National Food Safety Standard for Food Additive Monascus Red" (GB 1886.181-2016) stipulates the sensory and physical and chemical index standards, details as follows:
The application of natural pigments in meat products has multiple advantages. They can give the product a natural and soft color, making meat products such as bacon and sausage look more attractive.
At the same time, natural pigments have good stability and safety, which not only meets the needs of consumers for the appearance of food but also meets the current concept of pursuing natural health of food. Therefore, natural pigments are widely used in various food production industries.
For example, in cured meat products (such as bacon, cured meat, duck, Chinese ham, sausage) (food classification number: 08.02.02), the figure of monascus red can be seen commonly.
In meat sauage (food classification number: 08.03.05), monascus red can also be used to enhance and preserve the color of meat raw materials.
At the same time, monascus red can also be used in compound seasonings (food classification number: 12.10). Compound seasonings refer to the use of two or more kinds of seasonings as raw materials, adding or not adding accessories, processed by the corresponding process to be liquid, semi-solid or solid products.
Monascus red can be used in a variety of food industries. The specific application in industry categories and usage please refer to the relevant provisions in the "GB2760 National Food Safety Standard for Food Additives Use". For details, refer to the following table:
In the present day of pursuing health and deliciousness, the meat industry is experiencing a quiet innovation. Monascus red not only covers meat products with a more attractive color but also injects new vitality and possibilities into the entire market with the unique health properties of natural pigments."
For more natural pigments and related information, please call us or mail us:
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