纳豆发酵原料和工艺技术研究  

Fermentation Optimization and Material Selection for Natto Production

作　　者：侯银臣 惠明[2] 杜小波[2] 刘一春 欧歌[3] 黄继红[1,2] 

机构地区：[1]河南省食品工业科学研究所有限公司,河南郑州450053 [2]河南工业大学,河南郑州450001 [3]第四军医大学,陕西西安710032

出　　处：《农产品加工（下）》2012年第11期119-121,共3页Farm Products Processing

摘　　要：选取各品种大豆制作纳豆,通过试验结果得知,以黄小豆为原料时,纳豆品质较好。在以黄小豆为原料的基础上,通过正交试验得到适宜的发酵条件:接种量2%,发酵温度37℃,发酵时间为18 h,纳豆激酶酶活达1 725.68 U/g。Laboratory experiments show that using different varieties of soybean as raw material affects the quality of natto and using small-sized soybean as raw material has the best quality. The optimum fermentation conditions selected for manufacture of natto with small-sized soybean by applying the orthogonal experiment method are as follows： The inoculation amounts are 2%, the fermentation temperature and time are 40 ℃ and 18 h, and the enzyme activity of nattokinase reach 1 725.68 U/g.

关 键 词：纳豆 发酵条件 纳豆激酶 

分 类 号：TS264.2[轻工技术与工程—发酵工程]