1 Application in meat products

Since Monascus pigment has good coloring property and strong bacteriostatic action, it can be used as a coloring agent for meat products instead of nitrite, and has been widely used in meat products. The coloring principle of Monascus pigment is completely different from that of nitrite: nitrite forms nitroso myoglobin with myoglobin, while Monascus pigment is directly stained. Both can be unique to meat products. Meat red. And flavor, inhibit the growth of harmful microorganisms, extend the shelf life, but the application safety of Monascus pigment is higher. Adding Monascus pigment to the pickled products can completely reduce the amount of nitrite by 60%, while its sensory properties and storability are not affected, and the color stability is far superior to the original product.

2 Application in condiments

Saccharification and flavoring (for soy sauce) is a compound of Monascus spp. prepared by using Monascus Redas the starting species. The use of saccharification and flavoring in soy sauce brewing can significantly improve the utilization rate of raw nitrogen and the yield of soy sauce. At the same time, the soy sauce is bright and rosy, the fragrance is obvious, fresh and sweet, and the quality is better than ordinary craft soy sauce.

The Monascus Red pigment powder was directly added to the sauce to participate in the fermentation. The study found that the red index of the soy sauce was significantly improved and the flavor of the soy sauce was improved.

3 Application in alcohol

Danxi Hongqu Liquor is produced by pressure filtration process, which retains the crude protein, vinegar, minerals and a small amount of aldehydes, esters and other substances in the fermentation process. It has rich aroma, good taste, sweet flavor, unique flavor and rich nutrition. Features. In addition, there are red koji wines such as Lu Gonghong, Yongchun, and Jifeng Mountain.

4 Application in pickled vegetables

In traditional production, soy sauce is often used as a coloring agent to process pickles, which makes the color of the pickles more attractive. Monascus pigment can be used as an added pigment in pickled vegetables and penetrates into the inside of vegetables through physical adsorption. During the curing process of vegetable cells, the cell membrane becomes a fully permeable membrane, and the vegetable cells can absorb the pigment in other excipients and change the original color.

5 Application in the production of noodle products

The application of Monascus pigment in the production of noodle products, such as the production of Monascus Red biscuits, Monascus Red bread, cakes, red curved strips and the like.

In the production of bread, when the Monascus Red water extract is added, the difference in the amount of the Monascus Red bread has little effect on the color, aroma, taste and mouthfeel of the Monascus Red bread, but the color is deepened as the amount of addition increases. red. Compared with the direct addition of Monascus Red powder, all aspects have been greatly improved, especially in terms of fragrance, which is more fresh and unique than bread made without Monascus Red extract.