Monascus rice is brown-red or purplish-red rice fermented with indica rice, japonica rice and glutinous rice as raw materials. Monascus is rice-shaped and crisp, which is a commonly used product for both medicine and food. Redmi is a common "food additive" for Hakka people in Guangdong province. Redmi will be added as a natural toner when brewing Hakka wine and steamed mash, which is healthy and beneficial.

Monascus rice is one of the most commonly used additives. It has many uses, such as braised pork, snacks and so on. It's all in it, but you must eat it in moderation. At present, there is no specific content limit in China, but developed countries such as Japan, Europe and America have food restrictions on this substance. Therefore, it is necessary to master the quantity of monascus rice.

Application of Monascus in Brewing Industry

There is red koji in bran koji used in the production of Shanxi Liuqu Luzhou-flavor liquor, which is separated from Fenjiu Daqu. When brewing Fen-flavor bran koji liquor, the saccharified koji made by adding red koji produced more alcohol, more lasting aroma and longer aftertaste than the saccharified koji made by not adding red koji. The contents of total esters and total acids in wine are greatly increased.

When brewing Luzhou-flavor liquor, acid bacteria and aroma-producing yeast were co-fermented, and then monascus was added. Compared with the absence of monascus, the yield of ester was significantly increased and the wine aroma was also obvious. This may be because the used monascus has strong esterification ability and can also produce a variety of organic acids, such as lactic acid and succinic acid, which is beneficial to improve the flavor of liquor.

Refer to the above? Baidu encyclopedia-monascus rice