Abstract
With rice and soybean meal as raw material, M. rubber (Monascus purpureus) as a tool to ferment through solid state fermentation. While using graininess rice and graininess soybean meal and the percentage were 1:4 would obtain the highest color-value. The SDF content, protein degradation degree and antioxidant capacity before and after the fermentation was compared. The results showed that the color-value of the soild state Monascus-fermented rice and soybean meal was nearly upon half of fermentation with rice only, more than 15 times of fermentation with soybean meal only; SDF content increased 25%; through steam cooking, the protein of the soybean meal would be denatured and the solubility would reduce. Furthermore, research found Monascus-Fermented Rice and Soybean Meal (MFRS) was a strong antioxidant material.
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