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当前位置: 首页 > 文章 > 纳豆加工工艺研究 中国食物与营养 2014,20 (03) 55-57
Position: Home > Articles > Study on Processing Technology of Natto Food and Nutrition in China 2014,20 (03) 55-57

纳豆加工工艺研究

作  者：
李大鹏
单  位：
黑龙江八一农垦大学食品学院
关键词：
纳豆;纳豆芽孢杆菌;蒸煮;发酵工艺
摘  要：
为了开发纳豆这种保健食品,对纳豆蒸煮及发酵工艺进行了研究。以大豆感官品质为指标,确定大豆蒸煮条件为121℃高压蒸煮40 min;研究了蔗糖加量、纳豆芽孢杆菌接种量、发酵温度和发酵时间对溶栓酶活性的影响。结果表明,这些因素对溶栓酶活性影响显著,最佳的发酵条件为蔗糖添加量2.0%、接种量1.5%、发酵温度36℃、发酵时间32 h,在此条件下溶栓酶活力为1 892 U/g。
译  名：
Study on Processing Technology of Natto
作  者：
LI Da-peng;Food College of Heilongjiang Bayi Agricultural University;
关键词：
natto;;natto bacillus;;stew;;fermentation technology
摘  要：
To develop the health product of natto,the process of stewing and fermentation were studied. At first,the optimum stewing conditions of soybean was determined as 121℃ stewing for 40 min by the index of soya sensory quality. The effects of sugar amount,inoculum concentration of natto bacillus,fermentation temperature and time on the plasmin activity were researched,and results showed that the effects of these factors were significant,and the optimum fermentation conditions of natto were inoculum concentration at 1. 5%,sugar amount at 2. 0%,fermentation temperature at 36℃ and fermented time at 32h. At these conditions,the plasmin activity of natto product attained 1 892 U/g.

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