Monascus red pigment with good coloring performance
Product Description
Red yeast red pigment production process:
Monascus red pigment is extracted from red yeast rice or is produced by liquid fermentation culture of Monascus.
The process of producing red yeast red from red yeast rice: red yeast rice→grinding→adding ethanol→pH adjustment→extraction→centrifugation→drying→finished product
The main process conditions: 70% ethanol; pH adjusted to 8; extraction time 24 h; vacuum drying can be used at a temperature of 45°C.
Monascus red is a red pigment which made from rice and soybean by fermentation and refining extraction technology. Monascus Red Powder is widely used in meat factories to enhance the meat products quality and the effect is very satisfactory.In addition to producing monascus red for luncheon meat, our company also produces monascus red for monascus red for frozen meat, monascus red for snack, mronascus red for seasoning, monascus red fsor bakery, monascus red for barbequed meat and monascus red for sausage.
Characteristics of Food Red Colorant
Appearance: Red or dark red liquid or powder
Color value: E80, E100, E150
Natural Red Pigment Usage: Put soy sauce, cooking wine, salt, sugar, monosodium glutamate, Monascus red pigment and so on into the soup pot. Cooking with high fire for 5 to 10 minutes, then change to slow fire cook for 20 minutes.
Recommended dosage: 2‱-5‱ of the total material weight
Food Additive Monascus Red Parameter:
| Form | Package | Specifications | Remark | Shelf life |
| Powder | Aluminum foil bag | 200g/bag, 1kg/bag, 5kgs/bag | External use carton packaging | 2 years |
| Liquid | Plastic bucket | 5kg/DRUM, 20kg/ DRUM | 6 months |
Remark:The shelf life is in the conditions of properly stored.
Product Categories : Others > Monascus Red For Luncheon Meat