The source of monascus red pigment

Monascus red pigment, also known as monascus red, is a kind of high-quality natural edible pigment, and its source is mainly the secondary metabolites produced by fermentation of filamentous fungi of Monascus.

The following is a detailed analysis of the source of monascus red pigment:

I. Main raw materials

The main raw materials of monascus red pigment include rice, soybean, monascus rice and so on. These raw materials can produce monascus red pigment through the fermentation of monascus.

Second, the fermentation process

Selection of strains:

Selecting excellent monascus strains for fermentation is the key to ensure the quality and yield of monascus pigments.

Fermentation conditions:

In the fermentation process, it is necessary to control suitable conditions such as temperature, humidity and pH value to promote the growth of monascus and the production of pigment.

Fermentation time:

The length of fermentation time will also affect the yield and quality of monascus red pigment. Generally speaking, after a certain period of fermentation, monascus will produce a lot of monascus red pigment.

Third, extraction and refining

Extract:

After fermentation, it is necessary to extract monascus red pigment from fermentation products. This usually involves grinding, leaching, centrifugation and other steps to separate pigments from fermentation products.

Refine:

The extracted monascus red pigment may contain some impurities, so it needs to be refined. This includes steps such as filtration, concentration, drying, etc., in order to obtain higher purity and better quality monascus red pigment.

IV. Safety and Use

Monascus red pigment is fermented from natural food, which is safe and reliable, has no toxic and side effects, and will not cause harm to human body.

The acute, subacute, chronic toxicity test and mutagenic test by medical and health research department proved that monascus red pigment is a non-toxic, non-mutagenic and safe natural pigment.

Monascus red pigment has a wide application value in food industry, which can be used for coloring meat products, condiments, beverages, wines, jellies, cakes, sweets and other foods, and is an ideal substitute for chemically synthesized pigments.

To sum up, monascus red pigment comes from the secondary metabolites of filamentous fungi of Monascus, and its production process involves many steps such as raw material selection, fermentation, extraction and refining.

Monascus red pigment not only has the advantages of nature, safety and no toxic side effects, but also has a wide application prospect.

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