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Highland barley red yeast pigment and preparation method thereof and application of highland barley red yeast pigment in food

A technology of highland barley monascus and pigments, applied in the field of biological and biochemical products, can solve the problems of low color value, low water solubility, etc., and achieve the effects of simple process operation, high safety, acid-base, light and oxygen stability

Active Publication Date: 2013-01-30
西藏月王药诊生态藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the unit color price of highland barley red yeast rice is low, the color price is generally 800u / g, and its water solubility is not high, which brings a lot of inconvenience in product utilization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment highland barley monascus pigment is prepared according to the following steps:

[0028] 1) Select highland barley red yeast rice with a color value greater than 800u / g and crush it to 20 mesh;

[0029] 2) To 100g of crushed highland barley red yeast rice, add four times the weight of highland barley red yeast rice for the first time, that is, 400g of 80% ethanol solution, shake and extract for 2 hours at a temperature of 35°C, and filter; add the highland barley red yeast rice for the second time 3 times the weight of 300g of 70% ethanol solution, shake and extract for 1 hour at a temperature of 30°C, and filter; the filter residue is added for the third time with 75% ethanol solution of 3 times the weight of highland barley red yeast rice, which is 300g, at a temperature of 35°C Extract under vibration for 1 hour, filter; add 60% ethanol solution of 2 times the weight of highland barley red yeast rice to the filter residue for the fourth time, sh...

Embodiment 2

[0038] The present embodiment highland barley monascus pigment is prepared according to the following steps:

[0039] 1) Select highland barley red yeast rice with a color value greater than 800u / g and crush it to 80 mesh;

[0040] 2) To 120g of crushed highland barley red yeast rice, add three times the weight of highland barley red yeast rice for the first time, that is, 360g of 80% ethanol solution, shake and extract at a temperature of 40°C for 1 hour, and filter; add the highland barley red yeast rice for the second time 480g of 70% ethanol solution, which is 4 times the weight, was shaken and extracted for 2 hours at a temperature of 25°C, and filtered; the filter residue was added to the 75% ethanol solution twice the weight of highland barley red yeast rice, which was 240g, at a temperature of 40°C Shake and extract for 0.5 hours, filter; add 3 times the weight of highland barley red yeast rice to the filter residue, that is, 360g of 60% ethanol solution for the fourth...

Embodiment 3

[0049] The present embodiment highland barley monascus pigment is prepared according to the following steps:

[0050] 1) Select highland barley red yeast rice with a color value greater than 800u / g and crush it to 50 mesh;

[0051] 2) To 110g of crushed highland barley red yeast rice, add three times the weight of highland barley red yeast rice for the first time, that is, 330g of 80% ethanol solution, shake and extract at a temperature of 37°C for 1.5 hours, and filter; add the highland barley red yeast rice for the second time 70% ethanol solution of 4 times the weight of 440g, shaking and extracting at 28°C for 1.5 hours, and filtering; Extract under vibration for 1 hour, filter; add 3 times the weight of highland barley red yeast rice to the filter residue, that is, 330g of 60% ethanol solution for the fourth time, extract with vibration at 28°C for 0.5 hour, filter, and collect the filtrate four times;

[0052] 3) Concentrate the filtrate under reduced pressure and vacuum ...

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PUM

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Abstract

The invention discloses a highland barley red yeast pigment and a preparation method thereof and application of the highland barley red yeast pigment in food, belongs to the technical field of biochemical products, and in particular relates to a red yeast pigment, an extraction method for the red yeast pigment and application of the red yeast pigment. The highland barley red yeast pigment is prepared by the following steps of: crushing highland barley red yeast, extracting with ethanol, concentrating and drying. The highland barley red yeast pigment has the advantages that the highland barley red yeast pigment extracted by using the method mainly contains six pigments, namely rubropunctatin, monascorabrin, monascin, ankaflavin, rubropunctamine and fmoc-allo-thr-oh by detection and analysis, the color value of the highland barley red yeast pigment reaches over 6000U / g and is improved by over 6 times compared with the color value (800u / g) of the highland barley red yeast raw material, and the highland barley red yeast pigment has good coloring capability. The highland barley red yeast pigment also contains multiple substances with health-care effect such as Monacolin K, gamma-aminobutyric acid, beta-glucan, fatty acid and ergosterol, so not only the highland barley red yeast pigment has the coloring effect, but also the health-care effect of the highland barley red yeast pigment is increased.

Description

technical field [0001] The invention belongs to the technical field of biological and biochemical products, and in particular relates to monascus pigment, a method for extracting and preparing the monascus pigment, and the application of the monascus pigment. Background technique [0002] As a microbial fermentation product, red yeast rice is widely used in food coloring, food fermentation and traditional Chinese medicine. Monascus pigment is an excellent natural pigment, which has the characteristics of stable properties, strong heat resistance (the color tone remains unchanged at a high temperature of 100°C) and strong coloring power to proteins. At the same time, the safety of monascus pigment has also been recognized. Edible Monascus pigment is safe and non-toxic, and it is an edible natural colorant worthy of vigorous promotion. [0003] Patent No. 2009103077555 discloses a "highland barley red yeast tea and its preparation method", which discloses a source of "highlan...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/314A23L1/275A23B4/18A21D15/00A23L1/238A23L2/58A23G3/36A23L13/40A23L27/50
Inventor 赵辉万强熊燕刘敏
Owner 西藏月王药诊生态藏药科技有限公司
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