响应面法优化黑豆纳豆的制取工艺研究  

Optimization of preparation technology of natto from black soybean by response surface methodology

作　　者：刘畅[1] 江连洲[1] 李小雅[1] 孙树坤[2] 韩翠萍[1] 江杨娟 赵月[1] 王迪[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第22期262-266,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2014BAD22B01)

摘　　要：针对纳豆口味的不适宜性,以黑豆为原料,采用响应面分析法,以感官评价为响应值,研究黑豆纳豆的发酵工艺。结果表明,得到的黑豆纳豆发酵的最佳条件为:浸泡时间为19.5 h,发酵时间为23.5 h,接种量为4.5%。以此条件制作出的纳豆呈灰黑色,有纳豆香味,口感酥软,得到黑豆纳豆感官评分的平均值为8.57。因此选用黑豆作为原材料发酵成纳豆,在未来市场中具有广阔的发展前景。For getting the suitability of natto flavor,black soybean was took as raw material,using response surface analysis method,the sensory evaluation was used as response value. Studying the fermentation technology of black soybean natto.The results showed the optimal fermentation conditions were as follows：soaking time 19.5 h,the fermentation time 23.5 h,inoculation 4.5%. Under the optimal conditions,natto was gray black,with natto smelled,soft. Therefore took black soybeans as raw material to make natto by fermentation had a broad development prospect in the future market.

关 键 词：黑豆纳豆 发酵 制取工艺 响应面法分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]