Red Yeast Rice Powder Supplier:

Guanjie Biotech's Red Yeast Rice Powder has a stable supply. Our products are of high quality by HPLC test method. The product has bright colour and fine powder. It is natural, safe and non-toxic. We adopt advanced production process and strict quality management system, each batch of products can meet the needs of customers.

Advantages:

●Derived from high-quality rice.

●100% completely natural fermentation.

●A variety of active ingredients such as Monacolin K,GABA, ergosterol and red yeast pigment are determined at the same time, the content is more definite and the effect is more accurate.

●Citrinin free

●Non-GMO

COA:

Production Process:

Guanjie Biotech's process for producing Fermented Red Yeast Rice Powder consists of several key steps. From the selection of raw materials to the packaging of the final product, we have strict control.

1. Raw material selection and processing

- Raw material selection:  

The production of red yeast rice requires high quality rice as raw material. The rice we choose should be free of mould, pests and impurities, and have a good appearance.

- Rice processing:  

The selected rice is first washed to remove impurities and dust. The rice then needs to be soaked to soften the grains and improve starch availability. The soaking time is usually 2-4 hours, depending on the water temperature and hardness of the rice grains.

2. Steaming

- Steaming process:  

The soaked rice is steamed to cook the grains. The steaming temperature is usually controlled at 100-105°C. The duration is about 40-60 minutes. This will ensure that the rice grains are well battered without losing their shape. The texture of the steamed rice is uniform and suitable for fermentation.

3. Inoculation

- Strain selection:  

Fermentation of red yeast rice powder depends mainly on the action of the red mould (Monascus). High-quality strains of A. erythropolis with high pigment production capacity are usually used in the production.

- Inoculation process:  

The cooked rice grains are cooled to a suitable temperature (generally 30-35°C) and then inoculated with Aspergillus oryzae. When inoculating, it is necessary to ensure that the strain is evenly distributed to promote uniform fermentation.

4. Fermentation

- Fermentation conditions:  

Put the inoculated rice grains into the fermentation chamber. Control the temperature at 30-32°C. Humidity above 90%. Ferment for 7-10 days. During the fermentation process, the rice grains should be turned regularly to ensure uniform heating and ventilation. This will avoid incomplete localised fermentation or uneven growth of strains.

- Fermentation Control:  

Temperature, humidity and pH should be closely monitored during fermentation. Turning is usually carried out on days 3 and 7 of fermentation for even heat dissipation and ventilation to prevent overheating of the fermentation.

5. Drying

- Drying method:  

After completion of fermentation, the red yeast rice is dried to remove excess moisture. The drying temperature is generally controlled at 50-60°C. The drying time is 8-12 hours. Until the moisture content of red yeast rice is reduced to less than 12%.

- Drying equipment:  

We use spray dryer for drying. The drying process needs to ensure uniform temperature to avoid excessive decomposition of red yeast pigment.

6. Crushing and Sieving

- Crushing process:  

After drying, the red yeast rice needs to be crushed and made into fine powder. The milling machine needs to be set to the appropriate fineness.

- Sieving process:  

The crushed red yeast rice powder is sieved to remove large particles or impurities. This results in a fine powder that meets the requirements. Sieving is generally done with 80-120 mesh screen.

7. Packaging  

Qualified red yeast rice flour needs to be packaged immediately to prevent moisture absorption and oxidation. Our packaging materials usually choose aluminium foil bags.

8. Inspection and Storage

- Quality Inspection:  

After the packaging is completed, quality inspection of the product is required. This includes microbiological testing, colour content testing, moisture testing and so on. Only products that meet the standard can be sold out of the factory.

- Storage conditions:  

Red Yeast Rice Powder should be stored in a cool, dry warehouse, avoiding moisture, direct sunlight and high temperature environment. Storage temperature is generally controlled below 20°C. The relative humidity is below 60%.

The process of industrial production of fermented red yeast rice powder involves several steps. From the selection of raw materials to the packaging of the final product, each step needs to be strictly controlled. Through scientific fermentation technology and modern production equipment, the red yeast rice flour produced is not only high in pigment content but also stable. It is widely used in food, health products, medicine and other fields.

Production Line: