响应面法优化花生纳豆的发酵工艺  

Optimization of Fermentation Process of Peanut-Natto by Response Surface Methodology

作　　者：齐凤元[1] 李欢欢[1] 杨利[1] 王国洋[1] 马勇[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,锦州121013

出　　处：《中国粮油学报》2012年第10期87-91,97,共6页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省教育厅--纳豆系列产品的开发与研制(2009A035)

摘　　要：以黄豆和花生为原料,制作花生纳豆,研究花生纳豆的最佳制作工艺条件。通过Plackett-Bur-man试验筛选了影响花生纳豆发酵的3个重要因素,即黄豆与花生的质量比、接种量、发酵时间;利用最陡爬坡试验和Box-Behnken试验,以感官评价和氨基酸态氮为指标,确定最佳发酵条件。结果表明最佳发酵条件为黄豆与花生的质量比为4∶1,121℃蒸煮30 min,接种量3%,40℃发酵18 h。花生纳豆的感官品质和风味都要优于传统纳豆。Soybeans and peanuts were used as raw material to make peanut -natto and study its best making process conditions Filtering the most three important factors which affect fermentation of peanut - natto by Plackett - Burman experiment：the mass ratio,inoculum size and the fermentation time of soybean and peanuts;taking sensory evaluation and amino -acid nitrogen as indexes to determine the optimum fermentation conditions through steepest as- cent experiment and Box -Behnken experiment. The result shows that the mass ratio of soybeans and peanuts as 4： 1, steaming for 30 min at 121℃ ,inoculum size of 3% ,fermenting for 18 h at 40 ℃. Peanut - natto is better than traditional natto in sensory quality and flavors.

关 键 词：花生纳豆 发酵 感官评价 氨基酸态氮 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]