赤小豆纳豆发酵工艺的研究  

The Study on the Fermentation Process of Phaseolus angularis Natto

作　　者：付文静 王家林 张杰 

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266042

出　　处：《食品研究与开发》2018年第2期109-113,共5页Food Research and Development

基　　金：国家十二五科技支撑计划项目(2011BAD17B04)

摘　　要：纳豆是一种传统的发酵豆制品,具有丰富的营养价值和良好的保健功效。但由于其特殊的氨味,一直以来难以被大众接受,因此需要对传统纳豆的风味进行改善。本试验在传统纳豆原料中添加一定比例的赤小豆,以感官评价和纳豆激酶酶活的综合分数为指标,利用单因素试验和正交试验,对赤小豆纳豆的发酵工艺进行探讨,确定赤小豆纳豆的最佳发酵条件为:发酵温度38℃,发酵时间22 h,赤小豆与黄豆质量比为1∶4,纳豆激酶酶活达942 U/g,为纳豆产品的多元化提供了理论支持。bNatto is a traditional fermented soybean product with high nutritional value,healthy function andmore. It is not easy to be acceptted because of its special ammonia flavor all the time, so we need to improve thetraditional natto flavor.In this experiment,a certain proportion of Phaseolus angularis was added to thetraditional natto raw materials. Based on the comprehensive evaluation of sensory evaluation and nattokinaseactivity,the optimal fermentation conditions of Phaseolus angularis natto was studied by single factor test andorthogonal test. The optimum fermentation conditions were as follows：the fermentation temperature was 38 ℃,the fermentation time was 22h,the mass ratio of Phaseolus angularis to soybean was1 ： 4,and the activity ofnattokinase was up to 942 U/g,which provided the theoretical basis for the development of diversified nattoproduct and natto food.

关 键 词：纳豆 赤小豆 工艺 发酵 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]