{"id":4427,"date":"2024-08-04T14:07:22","date_gmt":"2024-08-04T14:07:22","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4427"},"modified":"2024-08-04T14:07:22","modified_gmt":"2024-08-04T14:07:22","slug":"red-yeast","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/rod-gaer\/","title":{"rendered":"Hvad er r\u00f8dg\u00e6r af f\u00f8devaretils\u00e6tningsstoffer?"},"content":{"rendered":"<p><strong>R\u00f8de ribs<\/strong><\/p>\n<p><strong>National standard:<\/strong> GB 1886.181-2016 National standard for f\u00f8devaresikkerhed F\u00f8devaretils\u00e6tningsstoffer R\u00f8d g\u00e6r R\u00f8d<\/p>\n<p><strong>Definition:<\/strong> Et f\u00f8devaretils\u00e6tningsstof opn\u00e5et ved at ekstrahere, koncentrere og raffinere det flydende medium af ris og sojab\u00f8nner som det vigtigste r\u00e5materiale og den flydende fermenteringskultur, ekstraktion, koncentration og raffinering af Monascus; eller ved at ekstrahere, koncentrere og raffinere det f\u00f8devaretils\u00e6tningsstof, der er opn\u00e5et ved at bruge r\u00f8db\u00e6rris som r\u00e5materiale.<\/p>\n<p><strong>Sensoriske krav:<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4428\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-2-650x123.jpg\" alt=\"\" width=\"650\" height=\"123\" \/><\/p>\n<p><strong>Fysiske og kemiske indikatorer:<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4429\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-5-650x311.jpg\" alt=\"\" width=\"650\" height=\"311\" \/><\/p>\n<p>Opl\u00f8selighed <strong>:<\/strong> Opl\u00f8selig i neutrale og alkaliske vandige opl\u00f8sninger. I medier under pH4,0 falder opl\u00f8seligheden. Letopl\u00f8seligt i ethanol, propylenglycol, propantriol og deres vandige opl\u00f8sninger, uopl\u00f8seligt i fedt og upol\u00e6re opl\u00f8sningsmidler.<\/p>\n<p>Stabilitet: varmebestandighed og syrebestandighed, direkte sollys kan falme. Det har en st\u00e6rk farveevne p\u00e5 protein, n\u00e5r det er farvet, vil farven ikke falme, selv efter vask.<\/p>\n<p><strong>Anvendelse af karmoisinr\u00f8dt pigment i produkter<\/strong><\/p>\n<p><strong>Anvendelse i k\u00f8dprodukter<\/strong><br \/>\nFermenteret p\u00f8lse fremstilles ved at inokulere m\u00e6lkesyrebakterier til g\u00e6ring og k\u00f8dprodukter, i de traditionelle behandlingsmetoder, tilf\u00f8je nitritfarvning, men under hensyntagen til de potentielle farer ved nitrit har nogle forskere skiftet til brug af r\u00f8dt pigment som farvestof til fermenteret p\u00f8lse, resultaterne viser det: 1600 ppm r\u00f8dt pigment som farvestof til produktion af fermenteret p\u00f8lsefarve er t\u00e6t p\u00e5 den fermenterede p\u00f8lsefarve, der produceres af 150 ppm natriumnitrit som farvestof. Resultaterne viste, at: farven p\u00e5 fermenteret p\u00f8lse lavet med 1600 ppm r\u00f8dvinspigment som farvestof var t\u00e6t p\u00e5 farven p\u00e5 fermenteret p\u00f8lse lavet med 150 ppm natriumnitrit som farvestof; den fermenterede p\u00f8lse lavet med r\u00f8dvinspigment \u00e6ndrede ikke farve inden for en m\u00e5ned, n\u00e5r den blev opbevaret ved 4 \u2103. Selvom doseringen er h\u00f8jere end for natriumnitrit, er sikkerheden h\u00f8j.<\/p>\n<p>Samtidig med at man brugte 1600 mg\/kg solb\u00e6rpigment blandet med Streptococcus lactis eller kaliumsorbat, viste det sig, at Clostridium botulinum havde en betydelig \"giftig\" effekt, s\u00e5 n\u00e6ringscellen sprang. Det vil sige, at brugen af solb\u00e6rpigment som farvestof kan erstatte en del af m\u00e6ngden af nitrit, men ogs\u00e5 h\u00e6mme Clostridium botulinum bacillus.<\/p>\n<p><strong>Anvendelse i tofum\u00e6lk<\/strong><br \/>\nB\u00f8nnem\u00e6lk er en traditionel fermenteret f\u00f8devare i Kina. Efter fermentering af b\u00f8nnem\u00e6lk hydrolyseres protein til mange slags aminosyrer samt alkoholer, estere, organiske syrer og aromatiske stoffer, som danner den unikke farve og smag af b\u00f8nnem\u00e6lk og er rig p\u00e5 n\u00e6ringsstoffer, der kan absorberes.<\/p>\n<p>Red Bean Curd bruger r\u00f8dt ostemassepigment til at danne en attraktiv r\u00f8d farve p\u00e5 produktets overflade og en r\u00e6kke aroma- og smagskomponenter indeni. Produktionsprocessen er som f\u00f8lger:<\/p>\n<p>Sojab\u00f8nner \u2192 ibl\u00f8ds\u00e6tning i vand \u2192 formaling \u2192 filtrering \u2192 kogning \u2192 spotting (tils\u00e6tning af koaguleringsmiddel) \u2192 opdr\u00e6t af blomster \u2192 presning \u2192 ridsning \u2192 ostemasse \u2192 podning (Trichoderma eller Rhizoctonia) dyrkning af svamp \u2192 syltning (tils\u00e6tning af salt) \u2192 montering af alter [tils\u00e6tning af ingredienser (gul vin eller risvin + nudel ostemasse + r\u00f8d ostemasse r\u00f8dt pulver + aromaer)]. \u2192 modning \u2192 f\u00e6rdigt produkt<\/p>\n<p><strong>Anvendelse i sojasauce<\/strong><br \/>\nVed at tils\u00e6tte solb\u00e6rpigmentpulver direkte til fermenteringen af sojasovsspiritus kan man \u00f8ge det r\u00f8de indeks i sojasovsen og forbedre sojasovsens smag.<\/p>\n<p><strong>Anvendelse i konfekture<\/strong><br \/>\nVed fremstilling af bagv\u00e6rk har den forskellige m\u00e6ngde tils\u00e6tning af solb\u00e6rvandsekstrakt til aroma, smag og tekstur af solb\u00e6rbr\u00f8d ikke stor indflydelse, kun med stigningen i m\u00e6ngden af tils\u00e6tning er farven uddybet og blevet r\u00f8d. Sammenlignet med den direkte tils\u00e6tning af solb\u00e6rpulver er der en stor \u00e6ndring i alle aspekter, is\u00e6r i aromaen, sammenlignet med bagv\u00e6rk lavet uden solb\u00e6rekstrakt, det er mere forfriskende og unikt.<\/p>\n<p><strong>\u00c5rsagen til, at den r\u00f8de farve falmer<\/strong><\/p>\n<p><strong>1\u3001Temperatur<\/strong><br \/>\nR\u00f8dt g\u00e6rpigment er relativt stabilt under 130 \u00b0C, n\u00e5r temperaturen er h\u00f8jere end 150 \u00b0C, begynder r\u00f8dt g\u00e6rpigment at degenerere og nedbrydes hurtigt, hvilket resulterer i hurtigt tab af farve.<\/p>\n<p><strong>2 \u3001 Lys<\/strong><br \/>\nDet har vist sig, at kontinuerligt lys reducerer stabiliteten af erythrocyanidins r\u00f8de pigment betydeligt. Det r\u00f8de pigment af erythrocyanin er relativt f\u00f8lsomt over for sollys og vil underg\u00e5 betydelig misfarvning under sollysbestr\u00e5ling. Under samme lysintensitet stiger graden af nedbrydning af erythrocyanidin-r\u00f8dt pigment, n\u00e5r b\u00f8lgel\u00e6ngden falder, og det er is\u00e6r f\u00f8lsomt over for ultraviolet lys.<\/p>\n<p><strong>3 \u3001 Metalioner<\/strong><br \/>\nDet har vist sig, at en lille m\u00e6ngde natriumioner og calciumioner n\u00e6sten ikke har nogen effekt p\u00e5 erythrocyaninpigmentet, mens zinkioner og kobberioner har en betydelig effekt p\u00e5 erythrocyaninpigmentet. Blandt dem vil Cu2+ og Fe3+ g\u00f8re det r\u00f8dlige r\u00f8de pigment knaldr\u00f8dt til brunt og producere udf\u00e6ldning.<\/p>\n<p><strong>4 \u3001 Tils\u00e6tningsstoffer eller andre midler<\/strong><br \/>\nEksperimenter har vist, at det ribsr\u00f8de pigment har en effekt p\u00e5 tils\u00e6tningsstoffer og reagenser som natriumnitrit, ascorbinsyre, hydrogenperoxid osv. Men i n\u00e6rv\u00e6r af natriumhypoklorit misfarves det solb\u00e6rr\u00f8de pigment kraftigt.<\/p>\n<p><strong>5 \u3001 Ilt<\/strong><br \/>\nR\u00f8db\u00e6rpigment har en st\u00e6rk evne til at fjerne frie radikaler og har betydelige antioxidantegenskaber. Oxidation vil \u00e6ndre farven p\u00e5 erythrocyaninpigmentet.<\/p>\n<p><strong>6\u3001pH<\/strong><br \/>\nDet r\u00f8de farvepigment er relativt stabilt i omr\u00e5det pH3~10, h\u00f8jere eller lavere end omr\u00e5det falder stabiliteten af det r\u00f8de farvepigment betydeligt.<\/p>\n<p><strong>Foranstaltninger til forebyggelse af r\u00f8dfarvning<\/strong><\/p>\n<p>1 \u3001 Kontroller den termiske behandlingstemperatur, for stegeprocessen, kan \u00e6ndres til stegning ved lav temperatur.<br \/>\n2 \u3001 Undg\u00e5 lys, brug lysisolerende foranstaltninger.<br \/>\n3. Tils\u00e6t metalchelatdannende middel, f.eks. dinatrium-EDTA.<br \/>\n4. Tils\u00e6t antioxidanter som f.eks. ascorbinsyre og citronsyre.<br \/>\n5. Udskift emballagematerialet, brug emballagemateriale med bedre lys- og iltbarriere.<br \/>\n6 \u3001 Opm\u00e6rksomhed p\u00e5 m\u00e6ngden af desinfektionsreagenser og restm\u00e6ngden i produktionsmilj\u00f8et.<\/p>","protected":false},"excerpt":{"rendered":"<p>Red Currant National Standard: GB 1886.181-2016 National Standard for Food Safety Food Additives Red Yeast Red Definition: A food additive obtained by extracting, concentrating and refining the liquid medium of rice and soybean as the main raw material and the liquid fermentation culture, extraction, concentration and refining of Monascus; or by extracting, concentrating and refining [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is Red Yeast of Food Additives? 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