Method for improving stability of monascus pigment in compound wine and pigment protective agent
A technology for monascus pigment and wine preparation, which is applied in the food field, can solve the problems of the compatibility of prepared wine, the instability of monascus pigment, and limit the coloring characteristics, and achieves the effect of improving the extraction rate.
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Embodiment 1
[0050] In the case of an alcohol content of 40%, compare the method used in the present invention, the method for improving the stability of the red yeast pigment in beverages described in patent 201910105321, and the preservation of the red yeast pigment when no means are used to protect the red yeast pigment Rate.
[0051] 1) Use 70% alcohol to extract gardenia and woody fragrance with a mass ratio of 1:1, decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain a traditional Chinese medicine extract. The Chinese medicine extract is mixed with ethylenediaminetetraacetic acid, food ingredients containing free amino groups, and α-cyclodextrin according to the ratio of 2:8:50:40 to obtain the pigment protection agent. The proportioning ratio of food ingredients containing free amino groups is egg white powder and cystine 10:1;
[0052] 2) Weigh the red yeast rice powder, add 40% edible alcohol according to the ratio of mass to ...
Embodiment 2
[0060] 1) Use 40% alcohol to extract gardenia and woody fragrance with a mass ratio of 1:1, decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain a Chinese medicine extract. The Chinese medicine extract is mixed with EDTA, food ingredients containing free amino groups, α-cyclodextrin and γ-cyclodextrin according to the ratio of 10:20:30:20:20 to obtain the pigment protection agent. The ratio of food ingredients containing free amino groups is 10:1 between egg white powder and cysteine.
[0061] 2) Weigh the red yeast rice powder, add 38% edible alcohol according to the ratio of 1:50 (g / mL) and shake it, leaching at 80°C for 0.5h, and adding a pigment protection agent with a mass percentage of 5% of the solution at the same time , and adjust the pH of the solution to 6.5, take the extract and cool it to room temperature, and filter to obtain the extract of Monascus pigment.
[0062] 3) Infuse air into Wujiapi wine without ad...
Embodiment 3
[0066] 1) Use 80% alcohol to extract gardenia and woody fragrance (mass ratio 1:1), decolorize with activated carbon, filter, concentrate, concentrate until dry, and then pulverize to obtain the Chinese medicine extract. The traditional Chinese medicine extract is mixed with EDTA, food ingredients containing free amino groups and γ-cyclodextrin according to the ratio of 10:20:30:40 to obtain the pigment protection agent. The ratio of the food ingredients containing free amino groups is 1:1 between cystine and cysteine.
[0067] 2) Weigh the red yeast rice pigment, add 53% edible alcohol according to the ratio of 1:120 (g / mL) and shake it, extract at room temperature for 0.5h, and add a pigment protecting agent with a mass percentage of 1% of the solution at the same time. And the pH of the solution was adjusted to 5.5, and the monascus pigment extract was obtained by filtration.
[0068] 3) The concentration of vitamin C in ginseng sorghum wine without adding red yeast pigmen...
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