Monascus red

Monascus red is a natural red pigment produced through the fermentation of filamentous fungi from the Monascus genus, serving as a secondary metabolite of these fungi. It is primarily manufactured using two methods: one involves liquid fermentation of raw materials such as rice and soybeans with Monascus strains, followed by extraction, concentration, and refinement; the other utilizes red yeast rice as the starting material, which undergoes extraction, concentration, and purification.

Application in Meat Products
In the traditional processing of fermented sausages, nitrites are commonly added as color-fixing agents. To mitigate the potential risks associated with nitrites, research has explored the use of Monascus pigment as an alternative solution.

Application in Fermented Tofu
Fermented tofu is a representative traditional fermented food in China. During microbial fermentation, the proteins in tofu are broken down into various amino acids, while alcohols, esters, organic acids, and flavor compounds are generated. These components collectively contribute to the unique color, aroma, taste, and nutritional richness of fermented tofu, making it more easily absorbed by the human body.

Application in Pastries
In pastry production, when using a water-based Monascus extract, the amount added primarily influences the product’s color—increasing the dosage leads to a corresponding deepening of the red hue. However, it has no significant impact on the aroma, taste, or texture of the bread.Compared to directly adding Monascus powder, the use of a water-based extract significantly enhances the aroma, taste, and texture of pastries. Notably, the aroma profile stands out: products made with the water-based extract exhibit a fresher and more distinctive fragrance compared to those without Monascus extract.