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Monascus purpureus Rhodotorula rubra
Monascus purpureus Rhodotorula rubra red rice yeast Soy sauce, vinegar, fruit acid, rice wine, rice wine fermentation,
1) The addition during fermentation will significantly increase the red index of the product and the red brightness of the finished product.
2) Improve coloring stability and reduce the cost of color ratio allocation.
Product formula: Monascus purpureus Rhodotorula rubra,red yeast rice, trace elements.
Application: high temperature soy sauce fermentation, vinegar fermentation, fruit acid fermentation, rice wine fermentation, wine fermentation, etc.
Dosage: 0.1--0.3% (by raw material)
Usage: Directly mixed with koji and evenly put into the tank for fermentation, inoculation fermentation temperature requirements: 20-40℃ thermal insulation fermentation (not higher than 45℃).
Fermentation time: not less than 30 days.
Storage: Store in a cool, dry and sealed place (refrigerator is recommended).
Shelf life: 12 months
Special note:
(1) This product is not a pigment, so it cannot be added directly
(2) This product is a live microorganism, please store in a cool and dry place, and use cash purchase, can not be stored at room temperature for a long time, so as not to affect the activity
(3) After participating in fermentation, the coloration and stability were better than that of extracting monascus red pigment.
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Monascus purpureus Rhodotorula rubra
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