Compounded monascus haematochrome and preparation method and application thereof

A technology of monascus red pigment and a manufacturing method, which is applied in the directions of biochemical equipment and methods, application, food preparation, etc., can solve the problems such as the inconspicuous effect of the color-protecting agent, and achieve the effect of superior light resistance and inhibiting color fading.

Inactive Publication Date: 2012-10-03
天津天康源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect of the above-mentioned color-protecting agent is not obvious

Method used

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  • Compounded monascus haematochrome and preparation method and application thereof
  • Compounded monascus haematochrome and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0042] Implementation example 1 Comparative examples 1 to 3

[0043] 1. Modulation of Red Yeast Extract

[0044] Monascus was inoculated into boiled and sterilized white rice, cultured at 30°C for 3 days, and then at 25°C for 5 days, for a total of 8 days of solid culture. Dry the culture at 60°C until the water content is below 12%, and pulverize it with a pulverizer to obtain Monascus Red powder with a particle size of 297 μm.

[0045] Add 300ml of mixed solvent of ethanol and water (ethanol:water=50:50v / v) to 100g of the above-mentioned red yeast rice powder, stir at room temperature for 30 minutes, remove the residue by filtration, and use it as the stock solution of red yeast rice extract. Dilute the stock solution with the same mixed solvent of ethanol and water, adjust the absorbance at 495 nm to 7.0, and use it as the red yeast rice extract.

[0046] 2. Modulation of Compound Monascus Red Pigment

[0047]Add 0.5% persimmon oil to the above-mentioned red yeast extrac...

Embodiment example 2～4 comparative example 4

[0054] In the frozen minced meat, add 0.1% of Monascus Red powder prepared in Example 1, and the addition of persimmon oil in Example 1 are respectively 0.01%, 0.03%, 0.05% and no addition. Frozen ground meat is ground, heated and steamed, formed into discs and cooled. Incubate at 10°C and irradiate with a 2000 lux fluorescent lamp. The a value was measured with a color difference meter, and the remaining rate (%) with respect to the a value at the beginning (100%) was measured.

[0055] Table 2

[0056]

[0057] From the results in Table 2, it can be seen that the addition of persimmon oil can inhibit fading and improve light resistance compared to the control without adding persimmon oil.

Embodiment 5 and 6

[0058] Examples 5 and 6, Comparative Example 5

[0059] Inoculate Monascus into boiled and sterilized white rice, add 1% persimmon oil, and culture at 30°C for 3 days, then at 25°C for 5 days, for a total of 8 days of solid culture. The culture is dried under the condition of 60 DEG C, and the water content is less than 12%, and it is pulverized by a pulverizer, and the particle diameter is less than 297 μm, so as to obtain Monascus Red powder. Add 0.5%, 1% of the above-mentioned Monascus red powder and no addition to the frozen minced meat respectively. The above-mentioned substances are heated, boiled, formed into discs, cooled, kept at 10° C., and irradiated with a fluorescent lamp of 2000 lux. The a value was measured with a color difference meter, and the remaining rate (%) of the a value relative to the initial time (100%) was measured.

[0060] table 3

[0061]

[0062] From the results in Table 3, it can be seen that the addition of persimmon oil can inhib...

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Abstract

The invention discloses a compounded monascus haematochrome and a preparation method and application thereof. The compounded monascus haematochrome includes 0.01-50% by weight of condensed tannin and 0.01-50% by weight of monascus haematochrome. The preparation method of the compounded monascus haematochrome includes inoculating monascus in monascus culture medium containing cooking-sterilized rice, adding 0.1-50% by weight of the condensed tannin into the culture medium, culturing the monascus, drying and smashing culture obtained, and obtaining the monascus haematochrome containing the condensed tannin. Extracting the obtained monascus haemetaochrome by alcohol or acetone solution according to the conventional method and drying the same can obtain condensed extractants or powder extractants. Fading of the monascus haemetachrome, caused by sunlight, can be suppressed by the condensed tannin, and the compounded maonascus haemetachrome excellent in light fastness is produced.

Description

technical field [0001] The invention relates to the field of preparation and application of monascus red pigment, more specifically, relates to improving the composition of monascus red pigment, a manufacturing method of red yeast rice and its extract and its application. Background technique [0002] As a natural colorant, monascus red pigment has attracted much attention and is widely used. However, because the red pigment produced by Monascus is extremely weak in light resistance, whether it is exposed to natural light such as sunlight or artificial light such as fluorescent lamps, the red color will decrease and become orange-yellow. There are certain problems in management. [0003] Red koji is a koji obtained by propagating strains of the Monascus genus in grains. It is used as the brewing raw material of red wine, old wine and red fermented bean curd in the mainland and Taiwan. Recently, various health foods utilizing the blood pressure-lowering effect of red yeast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B67/22C12P1/02A23L1/275A61K8/99A61Q1/06A61Q1/08C12R1/645
Inventor 郑慧英
Owner 天津天康源生物技术有限公司
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