red kojic rice
red kojic rice
CAS:
Molecular Formula: C21H26O5
red kojic rice - Names and Identifiers
| Name | red kojic rice |
| Synonyms | Red koiic rice red kojic rice |
red kojic rice - Physico-chemical Properties
| Molecular Formula | C21H26O5 |
| Molar Mass | 358.431 |
| Melting Point | 145 °C |
| Boling Point | 574.6±50.0 °C |
| Solubility | Almost insoluble (0.061g/L) (25°C) |
| Appearance | Powder |
| Storage Condition | 2-8°C |
| Sensitive | Avoid light |
| MDL | MFCD09260177 |
| Physical and Chemical Properties | Chemical properties: brown-red or purple-red irregular crushed or whole grains of rice, pink in section, light and brittle, slightly sour. Soluble in hot water and acid and alkali solutions, soluble in chloroform is red, soluble in benzene is orange, slightly soluble in petroleum ether is yellow. It has strong dyeing power to protein, good heat resistance, light resistance, oxidation and reduction resistance, and is not affected by Ph value and metal ions. The oral LD50 of mice is greater than 20g/kg. |
| Use | Uses as food colorants, China's provisions can be used for biscuits, puffed food, wine, candy, cooked meat products, fermented bean curd, seasoning sauce, jelly, ice cream, popsicles, sausage and ham, etc, according to the production needs of appropriate use. Generally in the chili sauce dosage of 0.6~1.0g/kg, sweet sauce in 1.4~3.0g/kg, fermented bean curd in 2.0g/kg, chicken, duck in 1.0g/kg. Colorant (red). Mainly used for fermented bean curd, sausage and other neutral food. |
red kojic rice - Uses and synthesis methods
overview
monascus is made from indica rice or glutinous rice, soaked in water, steamed and fermented by monascus (Monascus). Monascus requires a certain temperature and humidity to grow and reproduce. In addition, it is necessary to master a certain acidity. Generally, acetic acid is used to adjust the acidity, which is more conducive to the generation of pigments.
"Compendium of Materia Medica" records: "Red koji, sweet and warm in taste, non-toxic, all women have blood gas pain and postpartum lochia, and it is good to drink." "Drinking Meal" records: "Red koji is sweet and flat, non-toxic, and has the function of invigorating the spleen, replenishing qi, and warming." "Shen Nong's Materia Medica Sutra" said: "Performance elimination, do not use those without accumulation, good at breaking blood, and those without blood stasis are forbidden." "Medicinal Materia Medica" contains: "Yin deficiency, stomach fire, no food accumulation and stasis are not used."
medicinal properties
Monascus is long oval, cylindrical or irregular, slightly flat. The surface is purplish red or brownish red, uneven, and some have shallow vertical and horizontal stripes. The quality is brittle, easy to break along the horizontal texture, the cross section is flush, the edge is red to dark red, the middle is slightly concave, white to light red. Gas special, taste light, slightly sweet.
pharmacological research
① antihypertensive and lipid-lowering effects: monascus has a good antihypertensive effect on patients with low renin hypertension.
② Antimicrobial effect: Monascus can produce antibacterial active substances, which have antibacterial activity against Bacillus, Streptococcus, Pseudomonas, etc. Its antibacterial activity is produced by two pigments, Mengna Yuhong and Panhongamine.
③ other functions: coenzyme Q10 can be separated after fermentation of monascus. coenzyme Q10, also known as decene quinone, is an activator of cell metabolism and cell respiration, which can improve mitochondrial respiratory function and promote oxidative phosphorylation. It is also a natural oxidant produced by the cell itself, which can inhibit the peroxidation of mitochondria and protect the structural integrity of the biofilm. It has a non-specific enhancement effect on immunity, can increase the phagocytic rate of phagocytes, increase the production of antibodies, and improve T cell function.
production method
1. after washing rice (indica rice, japonica rice, glutinous rice), soaking in 0.2% citric acid aqueous solution, steaming, cooling to 45 ℃, inoculating Monascus (Monascus spp.), etc., fermented (32~35 ℃,24h) and dried in the sun.
2. after washing glutinous rice or indica rice, soak it in clear water for 1h, filter it dry and put it into a steamer for cooking. Stop steaming when taking a big steam (the rice is half cooked at this time), pour the rice into a wooden basin, mix with cold water to help cool the temperature, reduce the temperature to about 20 ℃, re-enter the steamer for steaming, and stop steaming when taking a, after cooling, mix with human koji (such as Liuerqu), mix well and put it into a basket covered with white cloth, cover with white cloth, and keep warm for 24 hours (40 hours in winter). When the temperature in the rice rises to 60°C, pour it on a clean cement board, stir and turn to help cool down. When the materials are not hot, pile them tightly, cover them with clean white cloth, and cover them tightly with sacks. After 24 hours, spread out the materials (the materials are light red at this time), and then pile them up again to tightly cover them. After another 18 hours, put the materials into a basket, put them into a water tank containing 15 ℃ clear water, take them out after immersion for 30 minutes, and pour them onto a clean cement board, stacked for about 12 hours until the material appears dark red. It is spread out in a ventilated place for one day, and then dried or dried to obtain the finished product.
Last Update：2024-04-10 22:41:03
