| 纳豆制作工艺研究 |
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| 引用本文： | 孙波,樊星. 纳豆制作工艺研究[J]. 北京农业, 2011, 0(36): 98-99 |
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| 作者姓名： | 孙波 樊星 |
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| 作者单位： | 北京农学院食品科学学院 |
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| 摘 要： | 研究在纳豆生产中,黄豆浸泡时间、蒸煮时间、菌种接种量和发酵时间对纳豆的口感和品质的影响,通过试验确定黑豆纳豆最佳工艺条件为:浸泡时间18h,接种量8%,发酵时间18h,发酵温度42℃,再置于4℃冰箱后熟24h,即得到品质较高的纳豆产品。
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| 关 键 词： | 纳豆 正交实验 工艺研究 |
Natto Production of Process Research |
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| Sun Bo Fan Xing. Natto Production of Process Research[J]. Beijing Agriculture, 2011, 0(36): 98-99 |
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| Authors: | Sun Bo Fan Xing |
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| Affiliation: | Sun Bo Fan Xing |
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| Abstract: | Research in the production of natto, soybeans soaking time, cooking time, the amount of bacteria inoculated and fermentation time that it tasted and qualited, through the testing to determine the optimum conditions for natto beans: soaking time is 18h,8% of inoculum, fermentation time 18h, fermentation temperature 42 ℃, then cooked at 4 ℃ and refrigerator after 24h, then,that is to be of higher quality natto products. |
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| Keywords: | Natto orthogonal tests technology research |
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