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.

Active Publication Date: 2021-03-09
浙江致中和实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, from the perspective of traditional Chinese medicine theory, alcohol is generally warm and hot, while honeysuckle is a cold and cool Chinese herbal medicine, and honeysuckle extrac

Method used

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

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Effect test

Embodiment 1

[0050] In the case of an alcohol content of 40%, compare the method used in the present invention, the method for improving the stability of the red yeast pigment in beverages described in patent 201910105321, and the preservation of the red yeast pigment when no means are used to protect the red yeast pigment Rate.

[0051] 1) Use 70% alcohol to extract gardenia and woody fragrance with a mass ratio of 1:1, decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain a traditional Chinese medicine extract. The Chinese medicine extract is mixed with ethylenediaminetetraacetic acid, food ingredients containing free amino groups, and α-cyclodextrin according to the ratio of 2:8:50:40 to obtain the pigment protection agent. The proportioning ratio of food ingredients containing free amino groups is egg white powder and cystine 10:1;

[0052] 2) Weigh the red yeast rice powder, add 40% edible alcohol according to the ratio of mass to ...

Embodiment 2

[0060] 1) Use 40% alcohol to extract gardenia and woody fragrance with a mass ratio of 1:1, decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain a Chinese medicine extract. The Chinese medicine extract is mixed with EDTA, food ingredients containing free amino groups, α-cyclodextrin and γ-cyclodextrin according to the ratio of 10:20:30:20:20 to obtain the pigment protection agent. The ratio of food ingredients containing free amino groups is 10:1 between egg white powder and cysteine.

[0061] 2) Weigh the red yeast rice powder, add 38% edible alcohol according to the ratio of 1:50 (g / mL) and shake it, leaching at 80°C for 0.5h, and adding a pigment protection agent with a mass percentage of 5% of the solution at the same time , and adjust the pH of the solution to 6.5, take the extract and cool it to room temperature, and filter to obtain the extract of Monascus pigment.

[0062] 3) Infuse air into Wujiapi wine without ad...

Embodiment 3

[0066] 1) Use 80% alcohol to extract gardenia and woody fragrance (mass ratio 1:1), decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain the Chinese medicine extract. The traditional Chinese medicine extract is mixed with EDTA, food ingredients containing free amino groups and γ-cyclodextrin according to the ratio of 10:20:30:40 to obtain the pigment protection agent. The ratio of the food ingredients containing free amino groups is 1:1 between cystine and cysteine.

[0067] 2) Weigh the red yeast rice pigment, add 53% edible alcohol according to the ratio of 1:120 (g / mL) and shake it, extract at room temperature for 0.5h, and add a pigment protecting agent with a mass percentage of 1% of the solution at the same time. And the pH of the solution was adjusted to 5.5, and the monascus pigment extract was obtained by filtration.

[0068] 3) The concentration of vitamin C in ginseng sorghum wine without adding red yeast pigmen...

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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.

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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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 章晓庆汤艳吴建伟潘春芳华颖夏明
Owner 浙江致中和实业有限公司
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