Home > News > blog3 2024-12-11•10 Minute Reading
1. Introduction
Red koji rice extract powder with a mesh size of 80 - 100 has become an important substance in various industries. Its unique properties make it highly valuable in the food, pharmaceutical, and cosmetic fields. This article aims to comprehensively explore the production process of this powder, highlighting the key steps and quality control measures involved.
2. Raw Material Selection: High - Quality Red Koji Rice
The first and crucial step in producing 80 - 100 mesh red koji rice extract powder is the selection of raw materials. Red koji rice, also known as Monascus - fermented rice, is the base for the extraction.
- Source of Red Koji Rice: High - quality red koji rice is typically sourced from regions with suitable climate and soil conditions for its cultivation. These regions ensure that the rice has the right composition and characteristics for fermentation.
- Quality Criteria:
- The rice should be free from contaminants such as pesticides, heavy metals, and mycotoxins. This is of utmost importance as these contaminants can affect the quality and safety of the final extract powder.
- It should have a proper moisture content. Excessive moisture can lead to spoilage during fermentation, while too little moisture can hinder the growth of the Monascus fungus.
- The variety of rice also matters. Some varieties are more suitable for fermentation with Monascus due to their starch content and physical properties.
3. Fermentation Process
Fermentation is a key step in the production of red koji rice and significantly impacts the properties of the final extract powder.
- Inoculation: The selected red koji rice is inoculated with Monascus purpureus, a type of fungus. The inoculation process needs to be carried out under sterile conditions to prevent the growth of unwanted microorganisms.
- The amount of inoculum is carefully controlled. Too little inoculum may result in slow fermentation, while too much can lead to over - growth and abnormal fermentation.
- Fermentation Conditions:
- Temperature plays a vital role. The optimal temperature for Monascus fermentation is usually in the range of 25 - 30°C. Maintaining a stable temperature throughout the fermentation process is essential for the consistent production of metabolites.
- Humidity also needs to be controlled. High humidity can prevent the rice from drying out during fermentation, but excessive humidity can cause mold growth other than Monascus.
- The fermentation time varies depending on various factors such as the quality of the rice, the amount of inoculum, and the fermentation conditions. Generally, it can last from 7 to 15 days.
- Monitoring Fermentation:
- During fermentation, regular monitoring is necessary. Parameters such as pH, temperature, and the growth of Monascus are closely observed.
- Changes in color can also indicate the progress of fermentation. As the Monascus fungus grows and metabolizes, the red koji rice gradually turns red, which is a sign of the production of pigments and other active substances.
4. Extraction Techniques
Once the fermentation is complete, the next step is to extract the active ingredients from the red koji rice.
- Solvent Selection:
- Common solvents used for extraction include ethanol, water, or a combination of both. Ethanol is often preferred as it can effectively dissolve many of the active components such as pigments, statins, and other bioactive compounds.
- The choice of solvent also depends on the intended application of the final extract powder. For example, if the powder is to be used in the food industry, water - based extraction may be more suitable to meet regulatory requirements.
- Extraction Process:
- The fermented red koji rice is soaked in the selected solvent. The ratio of rice to solvent is carefully determined to ensure efficient extraction. For example, a ratio of 1:5 (rice:solvent) may be used.
- The extraction can be carried out at different temperatures. Higher temperatures can increase the extraction rate, but may also cause the degradation of some heat - sensitive components. Therefore, a balance needs to be struck. Usually, extraction temperatures range from 30 - 60°C.
- Agitation is also an important factor. Gentle agitation during extraction can help to increase the contact between the rice and the solvent, thus improving the extraction efficiency.
- Separation of Extract:
- After extraction, the extract needs to be separated from the solid residue. This can be achieved through filtration or centrifugation.
- Filtration can be carried out using filter papers or membranes with different pore sizes. For 80 - 100 mesh red koji rice extract powder production, a proper filtration system is selected to ensure that the extract is free from large particles.
- Centrifugation can also be used to separate the extract more efficiently, especially when dealing with fine particles or emulsions.
5. Purification and Concentration
The extracted solution may contain impurities and needs to be purified and concentrated to obtain the final red koji rice extract powder.
- Purification:
- One common purification method is chromatography. For example, column chromatography can be used to separate different components in the extract based on their affinity for the stationary and mobile phases.
- Another method is precipitation. By adding certain chemicals, some impurities can be precipitated out of the solution, leaving a purer extract.
- Concentration:
- Evaporation is a widely used method for concentration. The extract is heated under reduced pressure to remove the solvent, thereby increasing the concentration of the active ingredients.
- Freeze - drying is another option, especially for heat - sensitive components. In freeze - drying, the extract is frozen and then the solvent is removed by sublimation, which helps to preserve the activity of the components.
6. Milling and Sieving to 80 - 100 Mesh
After purification and concentration, the final product is in a solid or semi - solid form and needs to be milled and sieved to the desired 80 - 100 mesh size.
- Milling:
- The concentrated extract is milled using appropriate milling equipment. The milling process should be carefully controlled to avoid over - milling, which can cause degradation of the active ingredients.
- Depending on the nature of the extract, different milling techniques such as dry milling or wet milling may be used. Wet milling may be more suitable for some sticky or viscous extracts.
- Sieving:
- The milled product is then sieved through a sieve with a mesh size of 80 - 100. This step ensures that the final powder has a uniform particle size within the desired range.
- The particles that are too large are retained on the sieve and can be re - milled, while the particles that pass through the sieve are the final 80 - 100 mesh red koji rice extract powder.
7. Quality Control
Throughout the production process of 80 - 100 mesh red koji rice extract powder, strict quality control measures are implemented to ensure the purity, quality, and safety of the final product.
- Raw Material Testing:
- Before the production starts, the red koji rice is thoroughly tested for quality parameters such as moisture content, purity, and the presence of contaminants. This helps to ensure that only high - quality raw materials are used in the production process.
- In - process Quality Control:
- During fermentation, extraction, purification, and concentration processes, samples are regularly taken for analysis. Parameters such as pH, temperature, and the concentration of active ingredients are monitored to ensure that the processes are proceeding as expected.
- If any deviation from the standard process is detected, corrective actions are immediately taken to bring the process back on track.
- Final Product Testing:
- The final 80 - 100 mesh red koji rice extract powder is subjected to comprehensive testing. This includes testing for the content of active ingredients such as pigments, statins, and other bioactive compounds.
- Microbial testing is also carried out to ensure that the powder is free from harmful microorganisms such as bacteria, fungi, and viruses.
- Physical properties such as particle size distribution, solubility, and color are also examined to ensure that the product meets the required specifications.
8. Conclusion
The production of 80 - 100 mesh red koji rice extract powder is a complex process that involves multiple steps from raw material selection to final product quality control. Each step plays a crucial role in determining the quality and properties of the final product. With its unique properties, this powder has wide applications in the food, pharmaceutical, and cosmetic industries, and strict quality control measures ensure that it can be safely and effectively used in these fields.
FAQ:
Q1: What are the main active ingredients in 80 - 100 mesh red kojic rice extract powder?
The main active ingredients in red kojic rice extract powder include Monacolin K and other bioactive compounds. Monacolin K is known for its potential health - promoting properties, such as cholesterol - lowering effects.
Q2: How does the advanced extraction technique work in the production of this powder?
The advanced extraction technique typically involves solvent extraction. Solvents are used to dissolve the active ingredients from the red kojic rice. This process is carefully controlled in terms of temperature, pressure, and extraction time to ensure maximum extraction efficiency while maintaining the integrity of the active ingredients.
Q3: What kind of strict quality control measures are implemented during the production?
During production, strict quality control measures include raw material inspection to ensure the high - quality of red koji rice at the beginning. Then, in - process monitoring of extraction parameters such as solvent concentration and extraction time. Finally, product testing for purity, potency, and absence of contaminants before packaging.
Q4: Why is 80 - 100 mesh size important for red kojic rice extract powder?
The 80 - 100 mesh size is important as it affects the physical properties of the powder, such as its solubility and dispersibility. A proper mesh size ensures better performance in various applications, for example, in food and cosmetic formulations where uniform mixing is crucial.
Q5: What are the specific applications of this powder in the pharmaceutical industry?
In the pharmaceutical industry, red kojic rice extract powder may be used in the development of drugs related to cardiovascular health due to its Monacolin K content. It may also have potential applications in anti - inflammatory or antioxidant formulations.
Related literature
- Production and Quality Control of Red Koji Rice Extract"
- "The Bioactive Compounds in Red Koji Rice: From Extraction to Application"
- "80 - 100 Mesh Red Koji Rice Extract Powder: Properties and Industrial Significance"
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