METHOD FOR MANUFACTURING OF MULTIFUNCTIONAL SOY YOGURT CONTAINING MONASCUS-FERMENTED SOY EXTRACTS

摘要

It makes soy sauce the method for milk the present invention relates to a kind of for producing a composite functional, the red yeast rice rice extracts containing face fermented soya beans, salted or other wise. More specifically, Liquid Culture is inoculated in red yeast rice, solid fermentation after soybean soaking substrate is the following steps are included: hot-air is dry, to produce a red yeast rice rice extracts of face fermented soya beans, salted or other wise, it is extracted with ethyl alcohol, the culture mixing red yeast rice rice and flour fermented soya beans, salted or other wise of the lactobacillus inoculation of lactic bacteria strain, is comprised the steps of: fermentation with the substrate of the soya-bean milk of the inoculation containing extract. ;Lactic acid, contain red yeast rice beans sauce extract of the invention, make soy sauce milk (Fermented Soybean Milk), compared with (arc Yoghourt), the Fermented Soybean Milk of general possibly bioactivity will be promoted as well, a natural antiageing protective, the hypertension of opposition, wherein functional component (such as atherosis) is to provide a health food, makes soy sauce Yoghourt containing one, the red yeast rice rice extracts containing face fermented soya beans, salted or other wise enhancing composite material function.