CN109601824A - A kind of red yeast rice haematochrome color fixative and its application - Google Patents
A kind of red yeast rice haematochrome color fixative and its application Download PDFInfo
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- CN109601824A CN109601824A CN201910104707.XA CN201910104707A CN109601824A CN 109601824 A CN109601824 A CN 109601824A CN 201910104707 A CN201910104707 A CN 201910104707A CN 109601824 A CN109601824 A CN 109601824A
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- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 57
- 239000000834 fixative Substances 0.000 title claims abstract description 54
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 11
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 11
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 11
- 229960004853 betadex Drugs 0.000 claims abstract description 11
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract 6
- 235000013878 L-cysteine Nutrition 0.000 claims abstract 3
- 239000004201 L-cysteine Substances 0.000 claims abstract 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000469 ethanolic extract Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 239000000843 powder Substances 0.000 abstract description 8
- 239000007787 solid Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000002835 absorbance Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 5
- 239000001054 red pigment Substances 0.000 description 5
- 235000008983 soft cheese Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 239000011259 mixed solution Substances 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000002633 protecting effect Effects 0.000 description 2
- SPBPMWXNKPPVSX-KXOLNMLNSA-N Citraurin Natural products CC(=C/C=C/C(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=CC(O)CC1(C)C)C)/C)C=O SPBPMWXNKPPVSX-KXOLNMLNSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It includes following component that the present invention, which provides a kind of red yeast rice haematochrome color fixative and its application, the red yeast rice haematochrome color fixative of each mass parts: the Honegsukle flower P.E of -0.5 mass parts of 0.2 mass parts；The Vc of -0.2 mass parts of 0.1 mass parts；The L-cysteine of -0.2 mass parts of 0.1 mass parts；Surplus is beta-cyclodextrin；And application of the red yeast rice haematochrome color fixative in monascorubin application food.Red yeast rice haematochrome color fixative of the invention, can significantly improve stability of the monascorubin in the case where daylight and indoor light irradiate for a long time, and the red yeast rice haematochrome color fixative is solid powder, and stability is good, transport and convenient storage and production method are simple.In addition, the materials safety that the red yeast rice haematochrome color fixative uses, application method is simple, can be applied in monascorubin application food, and application effect is good.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of red yeast rice haematochrome color fixative and its application.
Background technique
Monascorubin is a kind of edible natural pigment, is just referred to as red yeast rice since ancient times, has application in thousand in China
History.Monascorubin is mainly prepared by cereal solid state fermentation or liquid state fermentation, and it is yellow to mainly contain monascorubin, red yeast rice
Pigment and red yeast rice citraurin.Monascorubin meets that food additives are pure natural, modern requirements of functional form, to be consumed
The approval of person and market, and be widely applied in drinks, the food such as beverage and prepared food.
Monascorubin is a kind of hybrid pigment of complicated component, under illumination condition (ultraviolet light even visible light etc.) especially
It is unstable, it can gradually decompose and cause to be irreversibly changed, so that the shelf life of monascorubin product is shorter, packaging material light transmission
Property requires high, limits application of the monascorubin in long quality guarantee period food.Research shows that this is poor with the stabilization of pigment itself
And numerous aspects such as local environment (T, the soda acid of acid-base property and solution, polarity nonpolarity) are related.Monascorubin, which fades, to be led
Wanting mechanism is light degradation, and monascorubin is intensified after absorbing photon under illumination condition, has carried out the absorption of light, the production of free radical
Raw, chromophore destruction causes to change colour and fade.
Summary of the invention
The present invention be to solve the above-mentioned problems and carry out, and it is an object of the present invention to provide a kind of red yeast rice haematochrome color fixative and its
Using.
The present invention provides a kind of red yeast rice haematochrome color fixatives, have the feature that, the ingredient including following mass parts:
In red yeast rice haematochrome color fixative provided by the invention, it can also have the feature that, each mass parts
Red yeast rice haematochrome color fixative includes following component:
It in red yeast rice haematochrome color fixative provided by the invention, can also have the following features: wherein, honeysuckle is extracted
The preparation method of object includes the following steps: step 1, and new fresh honeysuckle is beaten, and obtains slurries honeysuckle；Step 2, using edible
Ethyl alcohol carries out the extraction of 1h to slurries honeysuckle, is then centrifuged, obtains ethanol extract；Step 3, ethanol extract is done
It is dry, obtain Honegsukle flower P.E.
The present invention also provides a kind of application of red yeast rice haematochrome color fixative in monascorubin application food.
It in application provided by the invention, can also have the following features: wherein, monascorubin application food includes
Beverage, meat products, bean product, dairy products and red rice yellow wine.
The action and effect of invention
Red yeast rice haematochrome color fixative according to the present invention can significantly improve monascorubin in daylight and indoor light
Irradiate lower stability for a long time, and the red yeast rice haematochrome color fixative is solid powder, stability is good, transport and convenient storage and
Production method is simple.In addition, the materials safety that the red yeast rice haematochrome color fixative uses, application method is simple, can be applied to red
In bent haematochrome application food, and application effect is good.
Detailed description of the invention
Fig. 1 be in the embodiment of the present invention red yeast rice haematochrome color fixative to the protective effect schematic diagram of monascorubin；
Fig. 2 is protecting effect and blank control of the red yeast rice haematochrome color fixative to monascorubin in the embodiment of the present invention
The protecting effect comparison diagram of group (C is blank control group, and D is the group for adding red yeast rice haematochrome color fixative).
Specific embodiment
In order to which the technological means for realizing the present invention is easy to understand with effect, with reference to embodiments and attached drawing is to this
Invention is specifically addressed.
Experimental method used in following embodiments is conventional method unless otherwise specified；Used material,
Reagent etc., is commercially available unless otherwise specified.
Embodiment one:
Red yeast rice haematochrome color fixative I is solid powder, the red yeast rice haematochrome color fixative I of each mass parts include below at
Point: 0.2 mass parts of Honegsukle flower P.E, 0.1 mass parts of Vc, 0.1 mass parts of L-cysteine, surplus are beta-cyclodextrin.
Monascorubin 0.10g is accurately weighed, is added in 1L deionized water, configuration concentration is the monascorubin of 0.1g/L
Solution is then added the red yeast rice haematochrome color fixative I of 0.3g, mixed solution I is placed in the ultraviolet light source of 40W, 250nm
Under, Continuous irradiation 180min measures the absorbance under 486nm.Red yeast rice haematochrome color fixative I is not added in another configuration and concentration is
The monascorubin solution of 0.1g/L measures under 486nm after being irradiated under the same conditions as blank control group
Absorbance.
It follows that Stability of Red Pigments from Red can be made to be obviously improved under identical experiment condition, monascorubin
Storage rate reaches 35.76%.
Embodiment two:
Red yeast rice haematochrome color fixative II is solid powder, and the red yeast rice haematochrome color fixative II of each mass parts includes following
Ingredient: 0.3 mass parts of Honegsukle flower P.E, 0.15 mass parts of Vc, 0.15 mass parts of L-cysteine, surplus are beta-cyclodextrin.
Monascorubin 0.10g is accurately weighed, is added in 1L deionized water, configuration concentration is the monascorubin of 0.1g/L
Solution is then added the red yeast rice haematochrome color fixative II of 0.3g, mixed solution II is placed in the ultraviolet light of 40W, 250nm
Under source, Continuous irradiation 180min measures the absorbance under 486nm.Another configuration is not added red yeast rice haematochrome color fixative II and dense
Degree is that the monascorubin solution of 0.1g/L measures 486nm after being irradiated under the same conditions as blank control group
Under absorbance.
It follows that Stability of Red Pigments from Red can be made to be obviously improved under identical experiment condition, monascorubin
Storage rate reaches 59.37%, as depicted in figs. 1 and 2.
Embodiment three:
Red yeast rice haematochrome color fixative III is solid powder, and the red yeast rice haematochrome color fixative III of each mass parts includes following
Ingredient: 0.4 mass parts of Honegsukle flower P.E, 0.2 mass parts of Vc, 0.2 mass parts of L-cysteine, surplus are beta-cyclodextrin.
Monascorubin 0.10g is accurately weighed, is added in 1L deionized water, configuration concentration is the monascorubin of 0.1g/L
Solution is then added the red yeast rice haematochrome color fixative III of 0.3g, mixed solution III is placed in the ultraviolet light of 40W, 250nm
Under source, Continuous irradiation 180min measures the absorbance under 486nm.Another configuration is not added red yeast rice haematochrome color fixative III and dense
Degree is that the monascorubin solution of 0.1g/L measures 486nm after being irradiated under the same conditions as blank control group
Under absorbance.
It follows that Stability of Red Pigments from Red can be made to be obviously improved under identical experiment condition, monascorubin
Storage rate reaches 55.47%.
Example IV:
Red yeast rice haematochrome color fixative IV is solid powder, and the red yeast rice haematochrome color fixative IV of each mass parts includes following
Ingredient: 0.4 mass parts of Honegsukle flower P.E, 0.2 mass parts of Vc, 0.2 mass parts of L-cysteine, 0.15 mass of beta-cyclodextrin
Part.
It takes 100ml through everfermentation, filtering, decoct the red rice yellow wine of the techniques such as wine preparation, and 0.03g monascorubin shield is added
Mixed solution is placed under 40w, 250nm ultraviolet light source by toner IV, Continuous irradiation 180min, measures 486nm condition
Lower absorbance.It separately takes and does not add 100ml red yeast rice haematochrome color fixative IV and through techniques preparations such as everfermentation, filtering, pan-fried wine
Red rice yellow wine is that the absorbance under 486nm is measured after being irradiated under the same conditions as blank control group.
It follows that Stability of Red Pigments from Red can be made to be obviously improved under identical experiment condition, monascorubin
Storage rate reaches 62.24%.
Embodiment five:
Red yeast rice haematochrome color fixative V is solid powder, and the red yeast rice haematochrome color fixative V of each mass parts includes following
Ingredient: 0.4 mass parts of Honegsukle flower P.E, 0.2 mass parts of Vc, 0.2 mass parts of L-cysteine, 0.15 mass of beta-cyclodextrin
Part.
Monascorubin 0.01g is accurately weighed, in the raw milk after 1L pasteurization is added, configuration concentration 0.01g/L
Monascorubin milk soln, then be added 0.03g red yeast rice haematochrome color fixative V, then by the mixing stirred evenly cream
Acidified, curdled milk, cutting, discharging whey, enter the techniques such as mould, maturation be prepared into containing monascorubin and monascorubin shield
The soft cheese of toner V, and the soft cheese after maturation is cut into the thin slice of 0.5cm, it is placed in the ultraviolet light of 40w, 250nm
Under source, Continuous irradiation 180min.Separately using the preparation of method with identical technique contain the soft cheese thin slice of monascorubin as
Blank control group, under identical light conditions, Continuous irradiation 180min.
It follows that Stability of Red Pigments from Red can be made to be obviously improved under identical experiment condition, by ultraviolet irradiation
Afterwards, the soft cheese for adding red yeast rice haematochrome color fixative V is red, without adding the soft dry of red yeast rice haematochrome color fixative V
Junket is light red.
The action and effect of embodiment
According to embodiment one and embodiment two it is found that with the mass parts of Honegsukle flower P.E, the mass parts of Vc, half Guang of L-
The increase of propylhomoserin and beta-cyclodextrin mass parts reduction, the storage rate to monascorubin of red yeast rice haematochrome color fixative
It is gradually promoted under identical determination condition.
According to embodiment two and embodiment three it is found that with the mass parts of Honegsukle flower P.E, the mass parts of Vc, half Guang of L-
The mass parts of propylhomoserin increase and beta-cyclodextrin mass parts reduction, red yeast rice haematochrome color fixative to monascorubin
Storage rate is gradually reduced under identical determination condition.
Therefore, when the mass parts of Honegsukle flower P.E are 0.3 mass parts, the mass parts of Vc are 0.15 mass parts, half Guang of L-
When the mass parts of propylhomoserin are 0.15 mass parts and surplus is beta-cyclodextrin, the guarantor to monascorubin of red yeast rice haematochrome color fixative
The rate of depositing is up to 59.37%.
According to embodiment two and example IV it is found that working as mass parts, the mass parts of Vc, half Guang ammonia of L- of Honegsukle flower P.E
The mass parts of acid are identical, but when the mass parts reduction of beta-cyclodextrin, red yeast rice haematochrome color fixative is in red rice yellow wine to Monascus color
The storage rate of pigment is higher than red yeast rice haematochrome color fixative in monascorubin solution to the storage rate of monascorubin, reaches
62.24%.
According to embodiment two and embodiment five it is found that working as mass parts, the mass parts of Vc, half Guang ammonia of L- of Honegsukle flower P.E
The mass parts of acid are identical, but when the mass parts reduction of beta-cyclodextrin, red yeast rice haematochrome color fixative is in soft cheese to Monascus color
The storage rate of pigment is improved.
In conclusion the red yeast rice haematochrome color fixative referred to by embodiment one to five, can significantly improve monascorubin
Stability in the case where daylight and indoor light irradiate for a long time, and good can be applied in monascorubin application food, and
The red yeast rice haematochrome color fixative is solid powder, and stability is good, transport and convenient storage and production method are simple.In addition, this is red
The materials safety that bent haematochrome color stabilizer uses, application method are simple.
Above embodiment is preferred case of the invention, the protection scope being not intended to limit the invention.
Claims (5)
1. a kind of red yeast rice haematochrome color fixative, which is characterized in that the red yeast rice haematochrome color fixative of each mass parts includes following
Ingredient:
- 0.5 mass parts of 0.2 mass parts of Honegsukle flower P.E；
- 0.2 mass parts of 0.1 mass parts of Vc；
- 0.2 mass parts of 0.1 mass parts of L-cysteine；
Surplus is beta-cyclodextrin.
2. red yeast rice haematochrome color fixative according to claim 1, which is characterized in that the Monascus color of each mass parts
Pigment color stabilizer includes following component:
0.3 mass parts of Honegsukle flower P.E；
0.15 mass parts of Vc；
0.15 mass parts of L-cysteine；
Surplus is beta-cyclodextrin.
3. red yeast rice haematochrome color fixative according to claim 1, it is characterised in that:
Wherein, the preparation method of the Honegsukle flower P.E includes the following steps:
Step 1, new fresh honeysuckle is beaten, obtains slurries honeysuckle；
Step 2, the extraction for being carried out 1h to the slurries honeysuckle using edible ethanol, is then centrifuged, obtains ethanol extract；
Step 3, the ethanol extract is dried, obtains the Honegsukle flower P.E.
4. a kind of application of red yeast rice haematochrome color fixative as described in claim 1 in monascorubin application food.
5. application according to claim 4, it is characterised in that:
Wherein, the monascorubin application food includes beverage, meat products, bean product, dairy products and red rice yellow wine.
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| CN201910104707.XA CN109601824A (en) | 2019-02-01 | 2019-02-01 | A kind of red yeast rice haematochrome color fixative and its application |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112457942A (en) * | 2020-12-10 | 2021-03-09 | 浙江致中和实业有限公司 | Method for improving stability of monascus pigment in prepared wine and pigment protective agent |
| WO2024022771A1 (en) * | 2022-07-29 | 2024-02-01 | Givaudan Sa | Composition comprising a polyketide pigment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530190A (en) * | 2009-04-28 | 2009-09-16 | 北方民族大学 | Red yeast rice haematochrome color fixative for foodstuff |
| KR101006566B1 (en) * | 2010-05-25 | 2011-01-07 | 경우식품 주식회사 | A health beef jerky of a soft flesh and the manufacturing method |
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| WO2024022771A1 (en) * | 2022-07-29 | 2024-02-01 | Givaudan Sa | Composition comprising a polyketide pigment |
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