豌豆纳豆的研制  

Development of the pea natto

作　　者：王世宽[1] 冉燃[1] 侯华[1] 

机构地区：[1]四川理工学院生物工程系,四川自贡643000

出　　处：《中国调味品》2008年第9期74-76,共3页China Condiment

摘　　要：对利用豌豆加工纳豆的工艺条件进行了探讨,通过试验确定了豌豆纳豆的最佳工艺参数为:室温25℃下,豌豆水比为1:3,浸泡12 h,在121℃,0.1 MPa下蒸煮20 min,接种后于39℃发酵18 h,4～5℃后熟24 h,NaCl加入量1.5%。同时还与传统纳豆进行了比较。The technology of processing natto with pea was studied in this paper. Employing experiment, the optimum technical conditions of fermentation of the pea natto were obtained. The results showed： pea immersed 12 h , the soaked pea was steamed for 20 min at 121℃,added to salt 1.5%, fermented for 18h at 39℃ ,and then at 4-5 ℃ for 24 h,while the traditional natto and pea natto were compared.

关 键 词：豌豆 纳豆 工艺研究 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]