不同黄豆自制纳豆与市购纳豆差异性比较分析  

Comparative Analysis of the Differences between Self-Made Natto with Different Soybean and Market-Purchased Natto

作　　者：刘琪 陈静 张佩娜 朱蔚姗 蒋立文[1,2] LIU Qi;CHEN Jing;ZHANG Pei-na;ZHU Wei-shan;JIANG Li-wen(Hunan provincial key Laboratory of Food Science and Biotechnology,Changsha 410128,China;College of Food Science and Teehnology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品工业科技》2018年第20期1-5,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371828);2017年国家级大学生创新创业训练计划项目(G(S)CX1716;201710537007)

摘　　要：目的:比较不同黄豆自制纳豆与市购纳豆的差异。方法:购买四种不同种类的黄豆测定其理化指标,并以四种黄豆作为原料分别制作纳豆,以西尾牌纳豆为对照,通过理化性质测定、感官评价、电子鼻测定、电子舌测定比较五种纳豆差异。结果:东北黄豆所制纳豆的挥发性盐基氮最低,只有15.9 mg/100 g;东北黄豆所制纳豆和选购的对照纳豆拉丝性能好,湖北纳豆拉丝能力相对较弱,所购纳豆感官评分最高;几种纳豆的气味物质差异主要体现是乙醇、短链烷烃、氮氧化合物、有机硫和无机硫,且其在笨黄豆和普通黄豆所制纳豆中含量较高;几种纳豆甜味、咸味和丰富性差异较明显,所购纳豆丰富性较高,普通黄豆所制纳豆甜、咸味较突出。结论:原料不同,所制出的纳豆均有较大差异;自制纳豆与市购纳豆也有差异,市购纳豆在风味上优于自制纳豆,但市购纳豆的挥发性盐基氮含量(TVB-N)比东北黄豆高。Objective： To compare the differences of natto purchased and made with different soybean. Methods： Four kinds of soybeans were purchased to determine their physical and chemical indexes,and four kinds of soybeans were used as raw materials to prepare natto.In contrast to the Xiwei natto,the differences of five kinds of natto were compared by physical and chemical properties,basic sensory evaluation,electronic nose measurement and electronic tongue measurement.Results： Natto produced by northeast soybean had the lowest volatile base nitrogen（ 15.9 mg/100 g）.The natto prepared by northeast soybean and the selected control natto had good drawing performance,while the Hubei natto had relatively weak drawing capability,and natto purchased had the highest sensory score. The differences of the main odor substances of natto were ethanol,short chain alkanes,nitrogen and oxygen compounds,organic sulfur and inorganic sulfur,and these substances were found in high concentrations in the natto prepared by stupid soybeans and normal soybeans.There were significant differences in sweetness,salty taste and richness among several nattospecies.The natto purchased was more abundant and onemade by normal soybeans had more sweetness and saltness.Conclusion： The raw materials were different,and the natto produced was quite different.There were some differences between self-made natto and purchased natto.The purchased nattowas superior to the self-made natto in flavor,while the content of TVB-N in the purchased natto was higher than that in the natto made by northeast soybeans.

关 键 词：黄豆 纳豆 电子鼻 电子舌 

分 类 号：TS201.3[轻工技术与工程—食品科学]