黄桑纳豆制备工艺研究及其冻干粉特性考察  

Study on the preparation of bean-mulberry natto and properties of its freeze-dried powder

作　　者：文雯 胡海峰 胡梦 程玉冰 WEN Wen;HU Haifeng;HU Meng;CHENG Yubing(Yangling Vocational&Technical College,Yangling 712100;Sinopharm Health Industry Institute Co.,Ltd.,Shanghai 201203;China Pharmaceutical University,Nanjing 211198)

机构地区：[1]杨凌职业技术学院,杨凌712100 [2]国药集团健康产业研究院,上海201203 [3]中国药科大学,南京211198

出　　处：《中国食品添加剂》2025年第1期67-75,共9页China Food Additives

基　　金：陕西省重点研发计划项目(No.2023-YBNY-249);陕西省教育厅青年创新团队建设项目(No.21JP143);杨凌职业技术学院2023年校内科研基金项目(No.DT2023-001)。

摘　　要：为了开发具有新风味的纳豆及其保健产品,本文以黄豆、鹰嘴豆、黑豆和红芸豆组成混豆原料并加入桑葚粉,接入枯草芽孢杆菌经固体发酵后,以综合质量评价体系确定最佳制作工艺,对其冻干粉营养成分、抗菌/抗肿瘤活性及胃肠道稳定性进行考察。结果表明黄桑纳豆最佳制备工艺为:黄豆∶鹰嘴豆∶黑豆∶红芸豆质量比为10∶4∶3∶3,浸泡时间15 h,桑葚粉添加量15%,蒸煮时间40 min,枯草芽孢杆菌接种量10%,发酵温度45℃,发酵时间96 h。黄桑纳豆在感官评价和纳豆激酶酶活等方面均优于市售纳豆。其冻干粉具有抗嗜热链球菌活性,对乳腺癌细胞MDA-MB-463平均抑制率达29.98%。冻干粉在模拟肠道环境下4h和10h纳豆激酶失活率分别为20.28%和38.33%,均低于在模拟胃环境的失活率。To develop a novel natto product with enhanced flavor and health benefits,a mixture of soybeans,chickpeas,black beans,and adzuki beans was combined with mulberry powder and inoculating with Bacillus subtilis for solid-state fermentation.A comprehensive quality evaluation system was employed to determine the optimal fermentation process.The nutritional composition,antibacterial and antitumor activities,and gastrointestinal stability of the resulting freeze-dried natto powder were then investigated.Optimal fermentation parameters for the beanmulberry natto were as follows:mass ratio of soybean to chickpea to black bean to adzuki bean at 10∶4∶3∶3,soaking time of 15 hours,mulberry powder of 15%,steaming time of 40 minutes,Bacillus subtilis inoculation amount of 10%,fermentation temperature of 45℃,and fermentation time of 96 hours.The sensory evaluation revealed that the bean-mulberry natto had superior flavor and a higher natto kinase activity compared to commercially available natto products.The freeze-dried powder exhibited antibacterial activity against heat-resistant Staphylococcus aureus and inhibited the growth of MDA-MB-463 breast cancer cells by 29.98%.Furthermore,the natto kinase deactivation rates of the freeze-dried powder in simulated intestinal environments(20.28% after 4 hours and 38.33% after 10 hours)were lower than those observed in a simulated gastric environment.

关 键 词：固体发酵 纳豆 纳豆激酶 小分子肽 特性考察 

分 类 号：TS202.3[轻工技术与工程—食品科学]