Monascus powder itself is harmless, but improper or excessive use will do harm to human body. Monascus powder is easy to get wet. Once it gets wet, it will be infected by harmful microorganisms, gradually become moldy, agglomerate and produce insects. The dosage of monascus powder should not be too much, otherwise it will taste bitter.

Monascus powder is a natural red pigment, which is often used in barbecue or bean curd in the south. Monascus is made by steaming glutinous rice and inoculating monascus seeds for fermentation. The fermented product is dark red glutinous rice, which is crushed into monascus powder.

The function of monascus powder:

1. Monascus powder is a traditional food pigment in China and a natural red pigment. Cooking coloring: when cooking, a small amount of monascus powder will be used to enhance color and fragrance, such as braised pork and cherry meat.

2. Brewing yellow wine: In Jiangsu, Zhejiang and Fujian provinces, it is a tradition to brew yellow wine with red koji, which has a good health preserving function, and is also called red koji wine.

Extended data:

Nutritional analysis of monascus powder;

1. Modern medical research reports found that lovastatin is the main active ingredient in monascus, which can reduce total cholesterol, low-density lipoprotein cholesterol and triglyceride, and increase high-density lipoprotein at the same time, thus reducing blood pressure and blood lipid.

2. Compared with the chemically synthesized red pigment, Redmi has the advantages of non-toxicity and safety, and also has the effects of invigorating spleen, promoting digestion, promoting blood circulation and removing blood stasis.

3. Red rice skin is purple-red, heart-red, slightly sour and light in taste. It has a strong coloring ability to protein, so it is often used as an edible coloring pigment.

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