纳豆生产工艺的优化  

作　　者：齐凤兰[1] 奚锐华[1] 陈有容[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品工业》2004年第3期50-52,共3页The Food Industry

摘　　要：本文优化了纳豆生产的工艺:种龄为18h,大豆浸泡过程中,浸泡时间为14h、蒸煮时间45min(121℃)、最佳发酵温度为37℃;最佳发酵时间为18h;纳豆生产的促生长因子为玉米浆3％、NaCl 0.5％、无水葡萄糖2％;在4℃下后熟24h。The process of natto was studied. The optimal condition for natto were as follows: soybean soaked in water 14h,then inoculated with the specific strain, steamed 45 min at 121℃, fermentation 18h at 37℃. 3% corn paste, 0.5% NaCl and 2% anhydrous glucose were mixed as growth promoting factor.

关 键 词：纳豆 生产工艺 工艺优化 发酵 纳豆芽孢杆菌 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]