国产与进口鲜纳豆活菌数、感官品质及酶活的分析比较  

Analysis and comparison of viable count, sensory quality and nattokinase activity of domestic and imported fresh natto

作　　者：李宏梁 尉璐杰 王欢 杜磊 黄峻榕 孙宝国 刘小晶[3] 雷静 LI Hongliang;WEI Lujie;WANG Huan;DU Lei;HUANG Junrong;SUN Baoguo;LIU Xiaojing;LEI Jing(School of Food and Bioengineering,Shaanxi University of Science&Technology,Xi'an 710021,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology&Business University,Beijing 100048,China;Shaanxi Hongliang Food Science and Technology Co.,Ltd.,Xi'an 710065,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]北京工商大学食品质量与安全北京实验室,北京100048 [3]陕西宏梁食品科技有限公司,陕西西安710065

出　　处：《中国酿造》2018年第11期26-29,共4页China Brewing

基　　金：国家自然科学基金资助项目(31772012;31601509)

摘　　要：以5种国产鲜纳豆和5种日本鲜纳豆为研究对象,分别对其感官品质、纳豆芽孢杆菌(Bacillus natto)活菌数、纳豆激酶活力进行分析比较。结果表明,在感官方面,国产鲜纳豆普遍优于日本鲜纳豆,所测样品大多数口感酥软,粘性较强,拉丝状态较好(>9 cm),仅有1种日本鲜纳豆(N6)口感偏硬,1种国产鲜纳豆(N1)和1种日本鲜纳豆(N10)的拉丝长度<10 cm;在活菌数与酶活力方面,国产鲜纳豆与日本鲜纳豆差别不大,所测样品纳豆芽孢杆菌活菌数均在1×10~8~3×10~9 CFU/g之间,纳豆激酶活力均在400~2 500 IU/g之间。Taking 5 samples of domestic fresh natto and 5 samples of Japanese fresh natto as the research objects,the sensory quality,the viable count of Bacillus natto and the activity of nattokinase of all fresh natto were analyzed and compared.The results showed that in terms of sensory quality,domestic fresh natto was generally better than Japanese fresh natto.Most of the samples were soft in taste,strong in viscosity and good in stringy state(>9 cm).The taste of only 1 Japanese natto(N6)was harder,and the stringy length of 1 domestic natto(N1)and 1 Japanese natto(N10)was less than 10 cm.In terms of viable count and enzyme activity,there was no significant difference between domestic and Japanese fresh natto.The viable count of B.natto was between 1×10^8 CFU/g and 3×10^9 CFU/g,and the activity of nattokinase was between 400 IU/g and 2 500 IU/g.

关 键 词：纳豆 纳豆芽孢杆菌 纳豆激酶 感官评定 

分 类 号：TS207.3[轻工技术与工程—食品科学]