Effects of Monascus Koji-making on the Physical and Chemical Indicators and Sensory Evaluation of Soybean Paste
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Abstract:
To explore the effect of the mixed fermentation of Monascus on the quality of soybean paste, soybean koji from Aspergillus oryzae (Pi niang M003) and Monascus (PM001) were prepared. After determining the optimal kojimaking time, the two kinds of soybean koji were mixed and fermented with the new soybean paste, and the quality of the mixed fermented soybean paste with Monascus was compared with the traditional soybean paste through comparative analysis and sensory evaluation. The results showed that the optimal koji-making time of A. oryzae and Monascus was 48 h and 72 h, respectively, and the activity of amylase, acid protease, and neutral protease in the two soybean koji were significantly different (P<0.05). The contents of total acid, amino acid nitrogen, and reducing sugar in the mixed fermented soybean paste were significantly lower than those in the traditional soybean paste, while the contents of red and orange pigment in the mixed fermented soybean paste were higher than those in the traditional soybean paste, all above 30.00 U/g, reddish-brown with a brighter color. The A. oryzae and Monascus soybean koji based on a 3:1 mass ratio that mixed and fermented soybean paste (C) achieved the highest sensory score (90.75); as well as demonstrating a better quality. In conclusion, Monascus mixed fermented soybean paste was found to achieve a better color and flavor quality than traditional soybean paste. These findings provides a basis for future improvements in the quality of soybean paste.
