阿胶纳豆制作工艺研究  

The Processing Method of Donkey-hide Glue Natto

作　　者：张扬[1] 周秀玲[1] 石海英[1] 徐伟[1] 

机构地区：[1]聊城大学生命科学学院,聊城252059

出　　处：《食品工业》2015年第6期78-81,共4页The Food Industry

基　　金：山东省自然科学基金培养基金项目(ZR2014CP027);聊城大学博士科研启动基金(31805)

摘　　要：纳豆作为一种发酵食品,含有纳豆激酶、蛋白酶、异黄酮等多种功能因子,具有多种保健功效。阿胶是人们常用的治病养生、滋补保健的中药之一。以大豆为原料辅以阿胶进行阿胶纳豆的制备。研究表明,10%的接种量有利于纳豆的发酵,阿胶的加入不影响纳豆正常发酵,能有效降低氨味的产生,改善口感。后熟期纳豆激酶和蛋白酶的活力可达到268 IU/g及132 U/g,游离氨基酸的总量为72 mg/g。凝胶排阻色谱分析表明纳豆所产生的多种酶可对阿胶进行适当的水解,酶解产物不仅易被人体吸收利用,而且还具有促进发酵后熟的作用。As a fermented food natto contains nattokinase,proteases,isoflavone,etc.,with a variety of health benefits.Donkey-hide glue is one of the traditional Chinese medicines used in treating health and nourishing.The fermentation process of donkey-hide glue natto was studied.The results showed that 10%inoculation quantity beneficial to fermentation,donkey-hide glue added can effectively reduce the ammonia flavor and improve the taste.After ripening nattokinase activity and protease can reach 268 IU/g and 132 U/g,and the total amount of free amino acids was 72 mg/g.Gel exclusion chromatography analysis showed that a variety of enzymes produced by natto can promote the hydrolysis of donkey-hide glue.The hydrolysate easily absorbed by the body and can promote ripening of natto.

关 键 词：纳豆 阿胶 工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]