Monascus purpureus Rhodotorula rubra

Min.Order / FOB Price:Get Latest Price

1 Kilogram	Negotiable

1 Kilogram

Negotiable

Min.Order :1 Kilogram
Purity: 100%
Payment Terms : T/T

Keywords

Monascus purpureus Rhodotorula rubra Food additive Food probiotic

Quick Details

Appearance:Red powder
Application:Food
PackAge:1kg or 25kgs per bag /paper drum
ProductionCapacity:100|Metric Ton|Month
Storage:1--25℃
Transportation:By sea /air

Superiority:

Cost effective

Details:

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.

View All

Visit Store

Monascus purpureus Rhodotorula rubra

CAS NO: