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Preprocessing: Steam at 101-103°C for 45 minutes. Use 304 stainless steel grinding discs (25rpm) to achieve 120-mesh particle size. Perform three-stage sieving, then seal and store (humidity <65%, temp ≤20°C). Ensure metal residue <0.5mg/kg. Grinding Tool Selection Old workers always… Read More »How to grind red yeast rice into baking flour

Maintain three temperature zones: top layer at 38±0.5°C using GEA probes to lock aromas, middle layer at 35°C with ≤±1.2°C fluctuation for metabolic control, and bottom layer at 32°C applying the traditional “three-in-three-out” method. Prepare base material at 32%±2% moisture… Read More »How to layer red yeast rice with CoQ10 during culturing

Koji mold’s α-amylase hits 5,800U/g (vs yeast’s 1,200U/g), glucoamylase reaches 4,200U/g (yeast only 800U/g), and it thrives at 28-42°C (yeast fails at 34°C). Using the traditional “three-press two-loosen” stacking method with 65%±5% humidity control boosts Monacolin K to 0.42% (vs… Read More »Why use koji mold in red yeast rice fermentation

Traditional clay jars + lotus leaf sealing boost Monacolin K to 0.42% (vs modern jars’ 0.35%), achieving 92% mycelium coverage. Use the “three-press two-loosen” stacking method, control humidity at 65%±5%, and purple clay jars outperform stainless steel by 500U/g. Lotus… Read More »What traditional jars boost monacolin K production

Ferment red yeast rice with 5th-generation strains at 30-32°C (fluctuations ≤±0.5°C) and 75-78% humidity for 7-9 days. Sterilize at 121°C for 35 minutes. Monitor with IR moisture analyzer every 2 hours – final color value ≥2000U/g, HPLC verify ≥0.4% content.… Read More »How to ferment red yeast rice with monacolin K activation

Detect spoiled red yeast rice and CoQ10 blends: Calibrate portable e-nose sensors every 3 months with decanal standard. Scrap batches if peroxide value >7.5meq/kg or acid value >3mg KOH/g. Check metallic odor by heating 5g samples at 40°C for 30… Read More »How to identify spoiled red yeast rice and CoQ10 blends

Sterilization temp & duration: Moist heat treatment requires 121°C for 35 minutes (pressure cooker standard), achieves >99.5% inactivation. Boiling water bath needs 93°C maintained 30 mins (0.3% salt concentration) – citrinin residue ≤0.5ppm while retaining 92%+ color value. Boiling Water… Read More »What temperature kills citrinin in red yeast rice

Rinse red yeast rice three times: First wash with 32°C ±2°C water removes 62% surface dust & free pigments. Second wash at 0.8m/s flow prevents cracks (Monacolin K fluctuation ±0.05%). Third drain 20 mins controls 32%±2% moisture – maintains 92%… Read More »Why rinse red yeast rice three times before cooking

Test citrinin-free red yeast rice purity: Dissolve in 75% alcohol and check sediment (passing batches have ≤5%). Use 0.1mol/L sodium hydroxide for color change test (ΔE＞15). Check 0.5-2μm crystals under 400x phase-contrast microscope. Verify with HPLC (detection limit 0.05ppm, 99%… Read More »How to test citrinin free red yeast rice purity

Freeze-drying monacolin K-rich batches at -40°C flash-freezing retains 91-93% activity (traditional methods keep 62-68%). Pair with infrared moisture analyzer scanning material every 15 seconds – color value fluctuates within ±22U/g. Sealed storage for 6 months causes ≤0.12% ingredient loss. Thawing… Read More »Why freeze-dry ​​monacolin K​​-rich batches