纳豆制备及冷藏干燥制品条件优化研究  

Study on the optimization of culture condition of natto and the preparation of freeze-drying natto

作　　者：焦迎春[1] 尹瑶[1] 元王涛[1] 

机构地区：[1]青海大学生物科学系,西宁8100016

出　　处：《中国调味品》2012年第5期44-46,共3页China Condiment

摘　　要：论文以蛋白酶活力为指标,对纳豆的发酵条件和后熟条件进行了优化研究。试验结果表明,适宜的纳豆发酵条件为NaCl浓度2.5%、时间28h、pH 7.0、温度40℃,适宜的纳豆后熟温度为4℃、后熟时间26h。用此工艺制备纳豆,经冷冻干燥4℃保存一个月后,纳豆菌数量为3.43×109 cuf/g,蛋白质含量为12.50%、脂肪含量为9.5%、水份含量为60.45%、氨基酸态氮含量为0.590%、糖类含量为4.19%,这些研究结果为进一步开发纳豆休闲食品提供了理论基础。The study takes the protein enzyme activity as standard to investigate fermentation and after-ripening condition for producing freeze-drying natto.The result shows that the best fermentation condition are NaCl 2.5%,time 28 h,pH 7.0,temperature 40 ℃.Afterripening temperature is 4 ℃.Afterripening time is 26 h.The cultured natto was freeze-dried and store in 4 ℃.A month later,fat content is 12.50%,water content is 60.45%,aminophenol content is 0.590% and sugar content is 4.19%.The result of this research provide a reference to developed recreational food of natto.

关 键 词：纳豆 纳豆激酶 冷冻干燥 营养成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]