原料对纳豆品质的影响  

Effects of Natto Strain and Raw Materials on Quality of Fermentation

作　　者：谭周进[1] 周传云[1] 廖兴华[1] 肖启明[1] 黄静[2] 

机构地区：[1]湖南农业大学植物保护学院,长沙410128 [2]中国农业大学食品学院,北京100094

出　　处：《食品科学》2003年第1期87-90,共4页Food Science

摘　　要：对日本纳豆中分离到的三株纳豆菌的生产性能进行了研究,以生产性能较好的2号菌株,试验了豆子种类、添加碳源的种类及碳源用量对纳豆品质的影响以及成品在保藏过程中氨基酸的动态。结果表明:黄豆是生产纳豆的最好豆子,当在黄豆中添加10%的糯米时,能有效的抑制纳豆的氨臭,并且其它性状也较别的碳源好。纳豆在保藏过程中,氨基酸的含量会增加。The study on production properties of three Bacillus natto strains isola ted fromJapanese natto was con-ducted.The results showed that the s train No.2was the best one .When the s train No.2was used for the tested one,soybean was the best bean material.In order to reduce the terrible am ino smell in natto,different kinds of carbon source were added to the materials.And rice was the optimal carbon source,while the optimal concen-tration was10%.When natto was resto red under cold condition,the content of amino acidwas improved with the restored time.

关 键 词：纳豆 原料配比 碳源 品质 纳豆菌 生产性能 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]