纳豆发酵型饮料的研制  

A study on a fermented natto beverage

作　　者：葛英亮[1] 谢玉锋[1] 赵全[1] 郑茂波[1] 

机构地区：[1]哈尔滨学院工学院食品科学与工程系,黑龙江哈尔滨150080

出　　处：《饮料工业》2013年第5期29-32,36,共5页Beverage Industry

基　　金：黑龙江省教育厅科学技术研究项目(项目编号:12523032)

摘　　要：以大豆为原料进行发酵并以其发酵液为主体经各类物质调配生产纳豆发酵型饮料。最佳发酵条件为:接种量2%、发酵温度35℃、发酵时间18h,在此条件下产酶量达到228IU/ml;饮料最佳配方为:发酵液25%、柠檬酸0.05%、白砂糖4%、β-环糊精0.08%,在此条件下获得了口感良好并含有纳豆发酵营养产物的饮料。Soybean was fermented and the fermentation broth was used to make a fermented natto beverage, with the addition of some other ingredients. The optimal fermentation conditions included inoculum 2%, fermentation temperature 35℃ and fermenta-tion time 18h, on which the enzyme yield reached 228IU/ml; the optimum formula of the beverage was as follows： fermentation broth 25%, citric acid 0.05%, white granulated sugar 4% and 13-cyclodextrin 0.08%. With a nice taste, the beverage contained nutrients from natto fermentation.

关 键 词：纳豆 纳豆激酶 配方 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]