Abstract: In order to realize the high-value utilization of protein resources in sesame meal, the production process of protein peptide from sesame meal solid-state fermented by Monascus purpureus was optimized. On the basis of single factor experiment, the orthogonal experiment with three factors and three levels was designed to optimize the solid-state fermentation process with the fermentation time, water content and temperature as the influencing factors and the peptide yield as the investigated indicator. The results showed that the factors affecting the protein peptide yield produced from sesame meal solid-state fermented by Monascus purpureus were in order of water content, incubation time and temperature. The optimal fermentation process was the fermentation time of 6 d, water content of 50%, and temperature of 31℃, and the yield of peptide was 14.95% after the verification.