高活性纳豆固态发酵工艺优化及纳豆口含片制备  

Optimization of Solid-State Fermentation Technology of High Activity Natto and Preparation of Natto Lozenges

作　　者：王晶[1] 刘鹏莉 WANG Jing;LIU Pengli(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670)

机构地区：[1]烟台职业学院,烟台264670

出　　处：《食品工业》2021年第10期44-48,共5页The Food Industry

基　　金：烟台职业学院横向课题(HX2020015)。

摘　　要：为优化高活性纳豆固态发酵工艺,在单因素试验基础上,采用正交试验研究大豆浸泡pH、大豆含水量、菌株接种量、物料厚度和碳源种类对纳豆激酶活性的影响。以冻干纳豆粉为原料,添加葡萄糖、食盐、环状糊精、卡拉胶制作纳豆口含片,并采用正交试验对配方进行优化。结果表明,大豆浸泡pH、接种量、物料厚度和碳源种类对纳豆激酶活性均有显著影响,纳豆固态发酵最佳工艺条件为大豆浸泡pH 5,接种量6%,物料厚度3 cm,添加甘油作为碳源;纳豆口含片最佳配比为卡拉胶4.0%、环状糊精6.0%、葡萄糖6.0%、食盐6.0%。In order to optimize the solid-state fermentation process of high activity natto, orthogonal experiments were conducted to study the effects of soaking pH, inoculating quantity, material thickness and carbon source on natto kinase activity, based on single factor experiment. Using lyophilized natto powder as raw material, glucose, salt, cyclodextrin and carrageenan were added to make natto lozenges. The formula was optimized by orthogonal experiment. The results showed that soaking pH, inoculating amount, material thickness and carbon source had significant effects on natto kinase activity, and the optimum condition of solid-state fermentation was soaking at pH 5, inoculating quantity of 6%, material thickness of 3 cm and adding glycerol as carbon source. The best proportion of material of natto lozenge was carrageenan 4.0%, cyclodextrin 6.0%, glucose 6.0% and salt 6.0%.

关 键 词：纳豆 纳豆激酶 固态发酵 正交试验 工艺优化 口含片 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]