Method for improving stability of monascus pigment in compound wine and pigment protective agent

A technology for monascus pigment and wine preparation, which is applied in the food field, can solve the problems of the compatibility of prepared wine, the instability of monascus pigment, and limit the coloring characteristics, and achieves the effect of improving the extraction rate.
CN112457942AActive Publication Date: 2021-03-09浙江致中和实业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
浙江致中和实业有限公司
Publication Date
2021-03-09

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Abstract

The invention discloses a method for improving the stability of monascus pigment in compound wine and a pigment protective agent. The method comprises the following steps of: 1) uniformly mixing ethylenediamine tetraacetic acid, a traditional Chinese medicinal material extract, a food ingredient containing free amino, alpha-cyclodextrin and / or gamma-cyclodextrin according to a formula ratio to prepare the pigment protective agent; 2) weighing solid red yeast rice, the monascus pigment or red yeast rice powder, adding the pigment protective agent, adding an acidity regulator, extracting, cooling to room temperature, and filtering to obtain monascus pigment leachate; and 3) adding the monascus pigment leachate into the compound wine until the color value of the compound wine is 0.2 to 3.0, and adding the acidity regulator until the pH of the compound wine is between 5.5 and 7.5 to obtain a finished product. According to the method, the monascus pigment and the compound wine are separately extracted, so that the monascus pigment is protected from the beginning of production; and the pigment protective agent comprises the food ingredient containing the free amino, and the free amino can be combined with groups which are easily degraded in the monascus pigment to further protect the monascus pigment.
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Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for improving the stability of monascus pigment in prepared wine and a pigment protective agent. Background technique

[0002] Blended wine is a wine made from fermented wine, distilled wine or edible alcohol as the base, and added with food, Chinese medicinal materials and food additives. In order to improve the color of the prepared wine, food coloring is often added to the prepared wine. As consumers pay more and more attention to health, wine making companies are increasingly using natural food coloring. Monascus pigment is a natural red pigment commonly used in wine preparation. It is fermented by filamentous fungi of the genus Monascus. It is a mixture of various polyketide pigments. At present, many formulated wines on the market, such as Wujiapi wine, bayberry wine, pomegranate wine, wolfberry rice wine, etc., use red yeast pigments to color.

[0003] ...

Claims

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