纳豆酱后熟工艺条件的优化  

Optimization of postripeness technology of natto sauce fermentation

作　　者：郭志军[1] 林淑玲[1] 邓开野[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《仲恺农业工程学院学报》2015年第3期21-25,共5页Journal of Zhongkai University of Agriculture and Engineering

基　　金：中山市产学研结合项目(2013C2FC0017);广州市留学人员专项资金项目(D1111447)资助

摘　　要：为优化发酵纳豆酱的后熟工艺条件,以发酵成熟的纳豆为原料,以纳豆激酶活性为指标,就纳豆酱后熟过程中的前期水浴温度、时间、盐水质量分数、盐水添加量以及后续低温后熟时间对纳豆激酶的影响进行了研究,并采用响应面法优化了工艺参数.结果表明：发酵纳豆酱最适后熟工艺条件为添加质量分数3%的盐水0.60 m L/g,58℃水浴23 h后,在4~10℃后熟5 d,此时纳豆酱的纳豆激酶活力达到768 U/g,同时氨基态氮的质量分数达到0.77%,口感绵滑细腻,有明显的酱香味,感官评价良好.In order to optimize the postripeness technology of natto sauce, the effects on natto kinase activity of pretreatment temperature, time, salinity, volume of saline and storage period at low temperature were tested with ripe natto as main material and natto kinase activity as index. The technological parameters were optimized by the method of response surface. The optimal conditions for postripeness of natto sacuce were determined, such as salt concentration was 3% , volume of saline was 0.60 mL/g, 58 ℃ for 23 h, and then 5 d under 4 -10 ℃. Natto kinase activity of natto sauce reached 768 U/g, and the content of amino nitrogen reached 0. 77%. Natto sauce of good sensory evaluation was smooth with delicate taste and obvious sauce flavor.

关 键 词：纳豆酱 后熟 纳豆激酶 响应面优化 

分 类 号：TS201[轻工技术与工程—食品科学]