| 纳豆发酵原料和工艺技术研究 |
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| 引用本文： | 侯银臣,惠明,杜小波,刘一春,欧歌,黄继红. 纳豆发酵原料和工艺技术研究[J]. 农产品加工．学刊, 2012, 0(11): 119-121 |
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| 作者姓名： | 侯银臣 惠明 杜小波 刘一春 欧歌 黄继红 |
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| 作者单位： | 河南省食品工业科学研究所有限公司;河南工业大学;第四军医大学 |
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| 摘 要： | 选取各品种大豆制作纳豆,通过试验结果得知,以黄小豆为原料时,纳豆品质较好。在以黄小豆为原料的基础上,通过正交试验得到适宜的发酵条件:接种量2%,发酵温度37℃,发酵时间为18 h,纳豆激酶酶活达1 725.68 U/g。
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| 关 键 词： | 纳豆 发酵条件 纳豆激酶 |
Fermentation Optimization and Material Selection for Natto Production |
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| HOU Yin-chen,HUI Ming,DU Xiao-bo,LIU Yi-chun,OU Ge,HUANG Ji-hong. Fermentation Optimization and Material Selection for Natto Production[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(11): 119-121 |
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| Authors: | HOU Yin-chen HUI Ming DU Xiao-bo LIU Yi-chun OU Ge HUANG Ji-hong |
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| Affiliation: | 1,2(1.He’nan Province Food Industry Research Institute Co.Ltd.,Zhengzhou,He’nan 450053,China;2.He’nan University of Technology,Zhengzhou,He’nan 450001,China;3.Fourth Military Medical University,Xi’an,Shaanxi 710032,China) |
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| Abstract: | Laboratory experiments show that using different varieties of soybean as raw material affects the quality of natto and using small-sized soybean as raw material has the best quality.The optimum fermentation conditions selected for manufacture of natto with small-sized soybean by applying the orthogonal experiment method are as follows: The inoculation amounts are 2%,the fermentation temperature and time are 40 ℃ and 18 h,and the enzyme activity of nattokinase reach 1 725.68 U/g. |
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| Keywords: | natto fermentation condition nattokinase |
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