纳豆大蒜酱工艺研究与分析  

Study on the Process of Natto Garlic Sauce

作　　者：杨传慧 何晓雯 徐林通 赵清涟 侯进慧[1] 李勇[1] YANG Chuanhui;HE Xiaowen;XU Lintong;Zhao Qinglian;HOU Jinhui;LI Yong(Food Engineering and Bioengineering Department,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《农产品加工》2022年第8期24-29,共6页Farm Products Processing

基　　金：江苏省第15批“六大人才高峰”高层次人才项目(SWYY-230);江苏省科技厅苏北科技专项科技富民强县项目(XZ-SZ201930);江苏省高等学校大学生创新创业训练计划项目(202011998056Y)。

摘　　要：以大蒜和发酵后的纳豆为原料,开展纳豆大蒜酱工艺研究,开发新型复合调味食品。通过单因素试验确定了影响纳豆大蒜酱良好风味的主要辅料因素的配比,又以正交试验优化炒制温度、炒制时间和辣椒酱用量等大蒜酱工艺条件。结果表明,以100 g大蒜为基准,食盐用量4 g,白砂糖用量4 g,辣椒用量4 g,食用油用量60 g较为适宜。优化的加工工艺为炒制温度160℃,炒制时间5 min。对纳豆大蒜酱制成品进行了理化性质的测定。测得水分含量为37.64%,多糖含量为4.11%,总酸含量(乳酸计)为1.64%,食盐含量为5.97%,多酚含量为0.58%,测得纳豆激酶活性为527.11 U/g,且微生物测定结果符合国标安全标准。结果表明,纳豆大蒜酱含有多种活性营养物质。In the paper,garlic and fermented natto were used as raw materials to carry out research on the process of natto garlic sauce and develop new compound seasoning foods.Through single-factor experiments,the ratio of the main auxiliary factors that affect the flavor of natto garlic sauce was determined.Orthogonal experiments were used to optimize the frying temperature,frying time and adding amount of chili sauce and other garlic sauce process conditions.The results showed that,based on 100 g garlic,4 g of salt,4 g of sugar,4 g of chili,and 60 g of edible oil were more appropriate.The optimized processing technology was the frying temperature 160℃,the frying time 5 minutes.The physical and chemical properties of natto garlic paste products were determined.The measured water content was 37.64%,polysaccharide content was 4.11%,total acid content(in terms of lactic acid)was 1.64%,salt content was 5.97%,polyphenol content was 0.58%,and the highest nattokinase activity is measured to be 527.11 U/g,the microbiological test results met the national safety standards.The results showed that the product of natto garlic sauce had a variety of active nutrients.

关 键 词：大蒜 纳豆 酱 工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]