{"id":9692,"date":"2024-06-20T11:48:21","date_gmt":"2024-06-20T03:48:21","guid":{"rendered":"https:\/\/theo.niranbio.com\/levure-de-riz-rouge\/"},"modified":"2024-08-19T13:50:44","modified_gmt":"2024-08-19T05:50:44","slug":"levure-de-riz-rouge","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/levure-de-riz-rouge.html","title":{"rendered":"Levure de riz rouge"},"content":{"rendered":"

<\/span>Qu’est-ce que la levure de riz rouge ?<\/span><\/h2>\n

La levure de riz rouge est un produit naturel fabriqu\u00e9 \u00e0 partir de riz ferment\u00e9 par monascus purpureus, principalement utilis\u00e9 dans les colorants alimentaires et les produits de sant\u00e9. Sa couleur rouge vif provient de la monascusine et du monascus, tandis que la lovastatine a pour effet de r\u00e9duire le cholest\u00e9rol. La levure de riz rouge est utilis\u00e9e dans l’industrie alimentaire pour am\u00e9liorer la couleur et la saveur, dans les produits de sant\u00e9 pour r\u00e9duire le taux de cholest\u00e9rol et comme mati\u00e8re m\u00e9dicinale en m\u00e9decine traditionnelle.<\/p>\n

Le processus de pr\u00e9paration de la levure de riz rouge de qualit\u00e9 alimentaire comprend principalement la fermentation traditionnelle, la fermentation liquide et la technologie de fermentation moderne. La m\u00e9thode de fermentation traditionnelle est le processus le plus ancien, qui consiste \u00e0 fermenter le riz dans un environnement contr\u00f4l\u00e9 apr\u00e8s l’avoir inocul\u00e9 avec du monascus purpureus, puis \u00e0 le s\u00e9cher. Cette m\u00e9thode est simple et peu co\u00fbteuse, mais le cycle de fermentation est long et le rendement et la concentration en pigments sont faibles. La m\u00e9thode de fermentation liquide utilise un milieu de culture liquide pour la fermentation.<\/p>\n

Cette m\u00e9thode permet de mieux contr\u00f4ler les conditions de fermentation telles que la temp\u00e9rature et le pH, am\u00e9liorant ainsi le rendement et la qualit\u00e9 de la monascusine. Apr\u00e8s la fermentation, la monascusine est extraite par filtration et concentration. Ce processus peut produire plus de pigment \u00e0 une concentration plus \u00e9lev\u00e9e et convient \u00e0 la fabrication \u00e0 grande \u00e9chelle. La technologie de fermentation moderne est optimis\u00e9e sur la base de la fermentation traditionnelle et liquide, en utilisant des syst\u00e8mes automatis\u00e9s pour contr\u00f4ler avec pr\u00e9cision les conditions de fermentation et en am\u00e9liorant les milieux de culture et la technologie de post-traitement pour am\u00e9liorer l’efficacit\u00e9 de la production et la coh\u00e9rence du produit. Ce processus est devenu courant car il am\u00e9liore non seulement le rendement et la qualit\u00e9, mais garantit \u00e9galement la stabilit\u00e9 du produit et la s\u00e9curit\u00e9 alimentaire.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00c9L\u00c9MENTS<\/td>\nSTANDARD<\/td>\n<\/tr>\n
Densit\u00e9 du robinet<\/td>\n0,79-1,0 g\/ml<\/td>\n<\/tr>\n
Humidit\u00e9, %<\/td>\n\u2264 10<\/td>\n<\/tr>\n
M\u00e9tal lourd (Pb),ppm<\/td>\n\u2264 1<\/td>\n<\/tr>\n
As,ppm<\/td>\n\u2264 1<\/td>\n<\/tr>\n
Aflatoxine B1\uff0cppb<\/td>\n\u2264 5.0<\/td>\n<\/tr>\n
Citrinine (limite de test\u226450ppb)<\/td>\nNon d\u00e9tect\u00e9<\/td>\n<\/tr>\n
Levures<\/td>\n\u226425 cfu\/g<\/td>\n<\/tr>\n
Moule<\/td>\n\u226425 cfu\/g<\/td>\n<\/tr>\n
Plaque totale<\/td>\n\u22641000 ufc\/g<\/td>\n<\/tr>\n
E.coli<\/td>\n\u226430 cfu\/g<\/td>\n<\/tr>\n
Bact\u00e9ries pathog\u00e8nes<\/td>\nAbsence<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/td>\nUtilisation maximale (g\/kg)<\/td>\n<\/tr>\n
Chocolat<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n0,2 – 0,5 g\/kg<\/td>\n<\/tr>\n
Boissons<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Assaisonnements<\/td>\n0,2 – 0,5 g\/kg<\/td>\n<\/tr>\n
Produits laitiers<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e9nerg\u00e9tiques<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n0,1 – 0,2 g\/kg<\/td>\n<\/tr>\n
Sauces \u00e0 salade<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Suppl\u00e9ments de prot\u00e9ines<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Assaisonnement pour barbecue<\/td>\n0,1 – 0,3 g\/kg<\/td>\n<\/tr>\n
Compl\u00e9ments alimentaires<\/td>\n0,1 – 0,5 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La levure de riz rouge a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Colorant naturel : Le pigment de la levure de riz rouge lui donne une couleur rouge vif, il est donc largement utilis\u00e9 comme colorant naturel pour les aliments et les boissons. Par rapport aux pigments synth\u00e9tiques, la levure de riz rouge offre une solution de couleur naturelle pour une vari\u00e9t\u00e9 d’aliments tels que le chocolat, les p\u00e2tisseries, la cr\u00e8me glac\u00e9e, etc.<\/li>\n
  2. R\u00e9duction du cholest\u00e9rol : La levure de riz rouge contient l’ingr\u00e9dient actif lovastatine, un compos\u00e9 de statine naturel qui a un effet hypocholest\u00e9rol\u00e9miant. La lovastatine abaisse le taux de cholest\u00e9rol sanguin en inhibant la HMG-CoA r\u00e9ductase, contribuant ainsi \u00e0 pr\u00e9venir et \u00e0 traiter l’hypercholest\u00e9rol\u00e9mie et l’ath\u00e9roscl\u00e9rose.<\/li>\n
  3. Am\u00e9liorer la saveur : Dans certains aliments, la levure de riz rouge n’est pas seulement utilis\u00e9e comme colorant, mais apporte \u00e9galement une saveur unique. Ses produits ferment\u00e9s peuvent rehausser la saveur des aliments, en particulier dans certains aliments et condiments traditionnels, tels que la sauce soja et les sauces d’assaisonnement.<\/li>\n
  4. Fonction de sant\u00e9 alimentaire : Certains composants de la levure de riz rouge ont des propri\u00e9t\u00e9s antioxydantes et d’autres avantages potentiels pour la sant\u00e9. Dans certains produits de sant\u00e9, elle est utilis\u00e9e comme compl\u00e9ment qui peut aider \u00e0 am\u00e9liorer la sant\u00e9 du sang et le m\u00e9tabolisme global.<\/li>\n<\/ol>\n

    <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

    Question : Manger trop de levure de riz rouge de qualit\u00e9 alimentaire entra\u00eenera-t-il une augmentation du cholest\u00e9rol sanguin ?<\/p>\n

    R\u00e9ponse : Une consommation excessive de levure de riz rouge de qualit\u00e9 alimentaire peut pr\u00e9senter des risques pour la sant\u00e9, principalement en raison de l’ingr\u00e9dient actif lovastatine qu’elle contient. Bien que la lovastatine aide \u00e0 r\u00e9duire le cholest\u00e9rol, une consommation excessive peut provoquer des douleurs musculaires, des crampes ou des l\u00e9sions musculaires, et peut \u00e9galement provoquer des probl\u00e8mes h\u00e9patiques, tels que des taux \u00e9lev\u00e9s d’enzymes h\u00e9patiques et une fonction h\u00e9patique anormale.<\/p>\n

    De plus, une consommation excessive de levure de riz rouge peut entra\u00eener des taux de cholest\u00e9rol anormaux. Bien que sa fonction principale soit de r\u00e9duire le cholest\u00e9rol, une consommation excessive peut provoquer un inconfort physique. Des doses excessives de levure de riz rouge peuvent potentiellement interagir avec d’autres m\u00e9dicaments, augmentant ainsi la possibilit\u00e9 d’effets secondaires n\u00e9gatifs.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS: 28755-30-6<\/li>\n
    • Formule chimique: C21H22O5<\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
    • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9694,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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