{"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\/hu\/voros-eleszto\/","title":{"rendered":"Mi az \u00e9lelmiszer-adal\u00e9kanyagok v\u00f6r\u00f6s \u00e9leszt\u0151je?"},"content":{"rendered":"

Piros ribizli<\/strong><\/p>\n

Nemzeti szabv\u00e1ny:<\/strong> GB 1886.181-2016 Nemzeti szabv\u00e1ny az \u00e9lelmiszer-biztons\u00e1gra \u00c9lelmiszer-adal\u00e9kanyagok V\u00f6r\u00f6s \u00e9leszt\u0151 piros<\/p>\n

Meghat\u00e1roz\u00e1s:<\/strong> \u00c9lelmiszer-adal\u00e9kanyag, amelyet a f\u0151 nyersanyagk\u00e9nt rizsb\u0151l \u00e9s sz\u00f3jababb\u00f3l, valamint a Monascus foly\u00e9kony ferment\u00e1ci\u00f3s kult\u00far\u00e1b\u00f3l, extrakci\u00f3b\u00f3l, koncentr\u00e1ci\u00f3b\u00f3l \u00e9s finom\u00edt\u00e1sb\u00f3l \u00e1ll\u00f3 foly\u00e9kony k\u00f6zeg kivon\u00e1s\u00e1val, koncentr\u00e1l\u00e1s\u00e1val \u00e9s finom\u00edt\u00e1s\u00e1val; vagy a v\u00f6r\u00f6s ribiszke rizs nyersanyagk\u00e9nt val\u00f3 felhaszn\u00e1l\u00e1s\u00e1val nyert \u00e9lelmiszer-adal\u00e9kanyag kivon\u00e1s\u00e1val, koncentr\u00e1l\u00e1s\u00e1val \u00e9s finom\u00edt\u00e1s\u00e1val nyernek.<\/p>\n

\u00c9rz\u00e9kszervi k\u00f6vetelm\u00e9nyek:<\/strong><\/p>\n

\"\"<\/p>\n

Fizikai \u00e9s k\u00e9miai mutat\u00f3k:<\/strong><\/p>\n

\"\"<\/p>\n

Oldhat\u00f3s\u00e1g :<\/strong> Semleges \u00e9s l\u00fagos vizes oldatokban old\u00f3dik. A pH4,0 alatti k\u00f6zegben az oldhat\u00f3s\u00e1g cs\u00f6kken. K\u00f6nnyen old\u00f3dik etanolban, propil\u00e9nglikolban, propanetriolban \u00e9s ezek vizes oldataiban, zs\u00edrban \u00e9s nem pol\u00e1ris old\u00f3szerekben nem old\u00f3dik.<\/p>\n

Stabilit\u00e1s: h\u0151- \u00e9s sav\u00e1ll\u00f3s\u00e1g, a k\u00f6zvetlen napf\u00e9ny kifakulhat. Er\u0151s sz\u00ednez\u0151 teljes\u00edtm\u00e9nye van a feh\u00e9rj\u00e9re, ha egyszer megfestett\u00e9k, a sz\u00edn nem fakul ki mos\u00e1s ut\u00e1n sem.<\/p>\n

A v\u00f6r\u00f6s b\u00edbor pigment alkalmaz\u00e1sa a term\u00e9kekben<\/strong><\/p>\n

Alkalmaz\u00e1s h\u00fask\u00e9sz\u00edtm\u00e9nyekben<\/strong>
\nAz erjesztett kolb\u00e1sz tejsavbakt\u00e9riumok beolt\u00e1s\u00e1val k\u00e9sz\u00fcl az erjeszt\u00e9s \u00e9s a h\u00fask\u00e9sz\u00edtm\u00e9nyek, a hagyom\u00e1nyos feldolgoz\u00e1si m\u00f3dszerek, a nitrit sz\u00ednez\u00e9s hozz\u00e1ad\u00e1s\u00e1val, de figyelembe v\u00e9ve a nitrit potenci\u00e1lis vesz\u00e9lyeit, egyes kutat\u00f3k a v\u00f6r\u00f6s pigment sz\u00ednez\u0151anyagk\u00e9nt val\u00f3 haszn\u00e1lat\u00e1ra v\u00e1ltottak az erjesztett kolb\u00e1szhoz, az eredm\u00e9nyek azt mutatj\u00e1k, hogy: Az 1600 ppm v\u00f6r\u00f6s pigment, mint sz\u00ednez\u0151anyag az erjesztett kolb\u00e1sz sz\u00edn\u00e9nek el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz k\u00f6zel \u00e1ll a 150 ppm n\u00e1trium-nitrit mint sz\u00ednez\u0151anyag \u00e1ltal el\u0151\u00e1ll\u00edtott erjesztett kolb\u00e1sz sz\u00edn\u00e9hez. Az eredm\u00e9nyek azt mutatt\u00e1k, hogy: az 1600 ppm piros ribizli pigmenttel, mint sz\u00ednez\u0151anyaggal k\u00e9sz\u00fclt erjesztett kolb\u00e1sz sz\u00edne k\u00f6zel \u00e1llt a 150 ppm n\u00e1trium-nitrittel, mint sz\u00ednez\u0151anyaggal k\u00e9sz\u00fclt erjesztett kolb\u00e1sz sz\u00edn\u00e9hez; a piros ribizli pigmenttel k\u00e9sz\u00fclt erjesztett kolb\u00e1sz sz\u00edne nem v\u00e1ltozott egy h\u00f3napon bel\u00fcl, amikor 4 \u2103-on t\u00e1rolt\u00e1k. B\u00e1r az adagol\u00e1s nagyobb, mint a n\u00e1trium-nitrit\u00e9, a biztons\u00e1goss\u00e1g magas.<\/p>\n

Ugyanakkor 1600mg\/kg v\u00f6r\u00f6s ribiszke pigmentet haszn\u00e1lva Streptococcus lactis vagy k\u00e1lium-szorb\u00e1t kever\u00e9k\u00e9vel, meg\u00e1llap\u00edtott\u00e1k, hogy a Clostridium botulinum jelent\u0151s \"m\u00e9rgez\u0151\" hat\u00e1st fejtett ki, \u00edgy a t\u00e1psejtek megrepedtek. Vagyis a piros ribizli pigment sz\u00ednez\u0151anyagk\u00e9nt val\u00f3 haszn\u00e1lata helyettes\u00edtheti a nitrit mennyis\u00e9g\u00e9nek egy r\u00e9sz\u00e9t, de g\u00e1tolja a Clostridium botulinum bacilusokat is.<\/p>\n

Alkalmaz\u00e1s tofutejben<\/strong>
\nA babt\u00far\u00f3 tej hagyom\u00e1nyos erjesztett \u00e9lelmiszer K\u00edn\u00e1ban. A babt\u00far\u00f3 erjeszt\u00e9se ut\u00e1n a feh\u00e9rje sokf\u00e9le aminosavv\u00e1, valamint alkoholokk\u00e1, \u00e9szterekk\u00e9, szerves savakk\u00e1 \u00e9s arom\u00e1s anyagokk\u00e1 hidroliz\u00e1l\u00f3dik, ami a babt\u00far\u00f3 tej egyedi sz\u00edn\u00e9t \u00e9s \u00edz\u00e9t adja, \u00e9s gazdag t\u00e1panyagokban, amelyek felsz\u00edv\u00f3dnak.<\/p>\n

A Red Bean Curd v\u00f6r\u00f6s t\u00far\u00f3 pigmentet haszn\u00e1l, hogy a term\u00e9k fel\u00fclet\u00e9n vonz\u00f3 v\u00f6r\u00f6s sz\u00ednt, a belsej\u00e9ben pedig k\u00fcl\u00f6nf\u00e9le aroma- \u00e9s \u00edzkomponenseket alak\u00edtson ki. Az el\u0151\u00e1ll\u00edt\u00e1si folyamat a k\u00f6vetkez\u0151:<\/p>\n

Sz\u00f3jabab \u2192 v\u00edzben \u00e1ztat\u00e1s \u2192 \u0151rl\u00e9s \u2192 sz\u0171r\u00e9s \u2192 forral\u00e1s \u2192 pettyez\u00e9s (alvad\u00e9kanyag hozz\u00e1ad\u00e1sa) \u2192 vir\u00e1gnevel\u00e9s \u2192 pr\u00e9sel\u00e9s \u2192 kap\u00e1l\u00e1s \u2192 t\u00far\u00f3 tusk\u00f3 \u2192 olt\u00e1s (Trichoderma vagy Rhizoctonia) gomba termeszt\u00e9se \u2192 p\u00e1col\u00e1s tusk\u00f3 (s\u00f3 hozz\u00e1ad\u00e1sa) \u2192 olt\u00e1ri szerel\u00e9s [\u00f6sszetev\u0151k hozz\u00e1ad\u00e1sa (s\u00e1rga bor vagy rizsbor + t\u00e9sztat\u00far\u00f3 + v\u00f6r\u00f6s t\u00far\u00f3 v\u00f6r\u00f6s por + \u00edzes\u00edt\u0151k)]] \u2192 \u00e9rlel\u00e9s \u2192 k\u00e9szterm\u00e9k<\/p>\n

Alkalmaz\u00e1s sz\u00f3jasz\u00f3szban<\/strong>
\nA piros ribizli pigmentpor hozz\u00e1ad\u00e1sa k\u00f6zvetlen\u00fcl a sz\u00f3jasz\u00f3sz-szesz erjeszt\u00e9s\u00e9hez n\u00f6velheti a sz\u00f3jasz\u00f3sz v\u00f6r\u00f6s index\u00e9t \u00e9s jav\u00edthatja a sz\u00f3jasz\u00f3sz \u00edz\u00e9t.<\/p>\n

Alkalmaz\u00e1s az \u00e9dess\u00e9ggy\u00e1rt\u00e1sban<\/strong>
\nA s\u00fctem\u00e9nyek el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n, amikor v\u00f6r\u00f6s ribizli vizes kivonatot adunk hozz\u00e1, a v\u00f6r\u00f6s ribizli keny\u00e9r arom\u00e1j\u00e1hoz, \u00edz\u00e9hez \u00e9s text\u00far\u00e1j\u00e1hoz val\u00f3 hozz\u00e1ad\u00e1s\u00e1nak k\u00fcl\u00f6nb\u00f6z\u0151 mennyis\u00e9ge nincs nagy hat\u00e1ssal, csak a hozz\u00e1ad\u00e1s mennyis\u00e9g\u00e9nek n\u00f6vel\u00e9s\u00e9vel a sz\u00edn elm\u00e9ly\u00fclt \u00e9s piros lett. A piros ribizlipor k\u00f6zvetlen hozz\u00e1ad\u00e1s\u00e1hoz k\u00e9pest minden szempontb\u00f3l nagy v\u00e1ltoz\u00e1s van, k\u00fcl\u00f6n\u00f6sen az arom\u00e1ban, a piros ribizli kivonat n\u00e9lk\u00fcl k\u00e9sz\u00fclt s\u00fctem\u00e9nyekhez k\u00e9pest friss\u00edt\u0151bb \u00e9s egyedibb.<\/p>\n

A piros sz\u00edn elhalv\u00e1nyul\u00e1s\u00e1nak oka<\/strong><\/p>\n

1\u3001H\u0151m\u00e9rs\u00e9klet<\/strong>
\nA v\u00f6r\u00f6s \u00e9leszt\u0151 v\u00f6r\u00f6s pigment viszonylag stabil 130 \u2103 alatt, ha a h\u0151m\u00e9rs\u00e9klet magasabb, mint 150 \u2103, a v\u00f6r\u00f6s \u00e9leszt\u0151 v\u00f6r\u00f6s pigment degener\u00e1l\u00f3dni kezd \u00e9s gyorsan bomlik, ami gyors sz\u00ednvesztes\u00e9get eredm\u00e9nyez.<\/p>\n

2\u3001F\u00e9ny<\/strong>
\nMeg\u00e1llap\u00edtott\u00e1k, hogy a folyamatos f\u00e9ny jelent\u0151sen cs\u00f6kkenti az eritrocianidin v\u00f6r\u00f6s pigment stabilit\u00e1s\u00e1t. Az eritrocianin v\u00f6r\u00f6s pigmentje viszonylag \u00e9rz\u00e9keny a napf\u00e9nyre, \u00e9s jelent\u0151s elsz\u00ednez\u0151d\u00e9sen megy kereszt\u00fcl napf\u00e9nysug\u00e1rz\u00e1s hat\u00e1s\u00e1ra. Azonos f\u00e9nyintenzit\u00e1s mellett, ahogy a hull\u00e1mhossz cs\u00f6kken, az eritrocianidin v\u00f6r\u00f6s pigment leboml\u00e1s\u00e1nak m\u00e9rt\u00e9ke emelkedik, k\u00fcl\u00f6n\u00f6sen \u00e9rz\u00e9keny az ultraibolya f\u00e9nyre.<\/p>\n

3\u3001F\u00e9mionok<\/strong>
\nMeg\u00e1llap\u00edtott\u00e1k, hogy a kis mennyis\u00e9g\u0171 n\u00e1triumionok, kalciumionok szinte semmilyen hat\u00e1ssal nincsenek az eritrocianin pigmentre, m\u00edg a cinkionok, r\u00e9zionok jelent\u0151s hat\u00e1ssal vannak az eritrocianin pigmentre. K\u00f6z\u00fcl\u00fck a Cu2+ \u00e9s a Fe3+ a v\u00f6r\u00f6sesv\u00f6r\u00f6s pigmentet \u00e9l\u00e9nkv\u00f6r\u00f6sb\u0151l barn\u00e1v\u00e1 teszi, \u00e9s csapad\u00e9kot eredm\u00e9nyez.<\/p>\n

4\u3001Adal\u00e9kanyagok vagy egy\u00e9b anyagok<\/strong>
\nK\u00eds\u00e9rletek sor\u00e1n meg\u00e1llap\u00edtott\u00e1k, hogy a piros ribizli v\u00f6r\u00f6s pigment hat\u00e1ssal van az olyan adal\u00e9kanyagokra \u00e9s reagensekre, mint a n\u00e1trium-nitrit, aszkorbinsav, hidrog\u00e9n-peroxid stb. N\u00e1trium-hipoklorit jelenl\u00e9t\u00e9ben azonban a ribizlipiros pigment er\u0151sen elsz\u00ednez\u0151dik.<\/p>\n

5\u3001Oxygen<\/strong>
\nA v\u00f6r\u00f6s ribizli pigment er\u0151s szabadgy\u00f6k-lev\u00e1laszt\u00f3 k\u00e9pess\u00e9ggel rendelkezik, \u00e9s jelent\u0151s antioxid\u00e1ns tulajdons\u00e1gokkal rendelkezik. Az oxid\u00e1ci\u00f3 megv\u00e1ltoztatja az erythrocyanine pigment sz\u00edn\u00e9t.<\/p>\n

6\u3001pH<\/strong>
\nA v\u00f6r\u00f6s sz\u00ednpigment viszonylag stabil a pH3~10 tartom\u00e1nyban, enn\u00e9l a tartom\u00e1nyn\u00e1l magasabb vagy alacsonyabb, a v\u00f6r\u00f6s sz\u00ednpigment stabilit\u00e1sa jelent\u0151sen cs\u00f6kken.<\/p>\n

A v\u00f6r\u00f6s sz\u00edn elhalv\u00e1nyul\u00e1s\u00e1nak megel\u0151z\u00e9se<\/strong><\/p>\n

1\u3001A h\u0151kezel\u00e9si h\u0151m\u00e9rs\u00e9klet szab\u00e1lyoz\u00e1sa, a s\u00fct\u00e9si folyamathoz, alacsony h\u0151m\u00e9rs\u00e9klet\u0171 s\u00fct\u00e9sre v\u00e1ltoztathat\u00f3.
\n2\u3001Ker\u00fclje a f\u00e9nyt, alkalmazzon f\u00e9nyszigetel\u0151 int\u00e9zked\u00e9seket.
\n3, adjunk hozz\u00e1 f\u00e9m kel\u00e1tk\u00e9pz\u0151 anyagot, p\u00e9ld\u00e1ul din\u00e1trium EDTA-t.
\n4, adjunk hozz\u00e1 antioxid\u00e1nsokat, p\u00e9ld\u00e1ul aszkorbinsavat, citromsavat.
\n5\u3001A csomagol\u00f3anyagot cser\u00e9lje ki, haszn\u00e1ljon jobb f\u00e9ny- \u00e9s oxig\u00e9nz\u00e1r\u00f3 k\u00e9pess\u00e9g\u0171 csomagol\u00f3anyagot.
\n6\u3001A fert\u0151tlen\u00edt\u0151 reagensek mennyis\u00e9g\u00e9re \u00e9s a gy\u00e1rt\u00e1si k\u00f6rnyezetben l\u00e9v\u0151 marad\u00e9k mennyis\u00e9g\u00e9re val\u00f3 odafigyel\u00e9s.<\/p>","protected":false},"excerpt":{"rendered":"

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 […]<\/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":"\nWhat is Red Yeast of Food Additives? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/voros-eleszto\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Red Yeast of Food Additives? 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