纳豆风味改良技术的研究
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摘要
纳豆是一种健康食品,但其固有的风味不易被人们接受,实验研究了纳豆风味改良的方法。采取改变发酵过程的菌种、C/N、添加辅料等措施,以气味、口感、拉丝、色泽、黏液等感官品质为评价指标,研究其对纳豆风味的影响。得到最佳的改良方案:黄豆和白糖的比例为5∶1,100℃,蒸50min,发酵20h,与等量酸奶混合,后熟。产品的香气和滋味协调,纳豆所带氨味最少,含水量为61.02%,黏液率为5.72%,氨基酸态氮为19.18g/dL,大肠杆菌为8×102 cfu/mL,符合国家标准,纳豆激酶酶活为54.55U/g。
Natto is a healthy food,but its inherent flavor is not easy to be accepted.This experiment has studied the methods for improving natto flavor.The measures such as changing the bacteria,C/N,adding the auxiliary materials are carried out in order to study the influences on the natto flavor.The sensory indexes such as smell,taste,drawing,color and mucus are evaluated.The best improvement scheme is soybean and sugar mixed with 5∶1,at 100 ℃,being steamed for 50 min,fermented for20 h,mixed with an equal amount of yogurt,after ripening.The aroma and taste of the product are coordinated,with the lowest ammonia flavor,the water content is 61.02%,the viscosity is 5.72%,the amino acid nitrogen is 19.18 g/dL,E.coli is 8×102 cfu/mL,which is in accordance with the national standard,and the enzyme activity of nattokinase is 54.55 U/g.
Natto is a healthy food,but its inherent flavor is not easy to be accepted.This experiment has studied the methods for improving natto flavor.The measures such as changing the bacteria,C/N,adding the auxiliary materials are carried out in order to study the influences on the natto flavor.The sensory indexes such as smell,taste,drawing,color and mucus are evaluated.The best improvement scheme is soybean and sugar mixed with 5∶1,at 100 ℃,being steamed for 50 min,fermented for20 h,mixed with an equal amount of yogurt,after ripening.The aroma and taste of the product are coordinated,with the lowest ammonia flavor,the water content is 61.02%,the viscosity is 5.72%,the amino acid nitrogen is 19.18 g/dL,E.coli is 8×102 cfu/mL,which is in accordance with the national standard,and the enzyme activity of nattokinase is 54.55 U/g.
引文
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[2]蒋亦武.转基因大豆发酵制品在发酵过程中内、外源基因变化规律的研究[D].南京:南京农业大学,2011.
[3]王丽娜,付华峰,张永清,等.花生纳豆的研究及风味改良[J].中国调味品,2014,39(6):9-12,22.
[4]齐凤元,毕海燕,邵悦,等.花生纳豆与传统纳豆营养成分含量对比[J].中国调味品,2017,42(5):99-102.
[5]邵荣军.溶栓酶活性检测方法的比较研究及高效溶栓菌株的筛选[D].重庆:重庆师范大学,2012.
[6]关茵,肖然,李春.从工艺角度改善纳豆风味的研究[J].中国酿造,2010(6):75-77.
[7]陈文珊,关茵,肖然,等.辅料对纳豆风味影响的研究[J].中国调味品,2011,36(1):55-57.
[8]赵晓娟.苦荞纳豆酱发酵工艺及抗氧化特性的研究[D].重庆:西南大学,2014.
[9]刘野,苏杭,宋焕禄,等.基于纳豆激酶活性的纳豆加工条件的优化研究[J].食品工业科技,2016,37(7):170-175.
[10]Yatip P,Nitin Chandra Teja D,Flegel T W,et al.Extract from the fermented soybean product natto inhibits Vibrio biofilm formation and reduces shrimp mortality from Vibrio harveyi infection[J].Fish and Shellfish Immunology,2018,72:348-355.
[11]Kitagawa M,Shiraishi T,Yamamoto S,et al.Novel antimicrobial activities of a peptide derived from a Japanese soybean fermentedfood, natto, againstStreptococcus pneumoniae and Bacillus subtilis group strains[J].AMB Express,2017,7(1):127.
[12]Luo M M,Ren L J,Chen S L,et al.Effect of media components and morphology ofBacillus natto on menaquinone-7synthesis in submerged fermentation[J].Biotechnology and Bioprocess Engineering,2016,21(6):777-786.
[13]王丽娜,付华峰,张永清,等.麻辣口味纳豆的研究[J].食品工业,2014,35(5):47-50.
[14]张莉.纳豆加工工艺的研究和产品开发[D].济南:山东轻工业学院,2012.
[15]王冬燕,王远红,郭丽萍,等.纳豆中氨基酸态氮含量的测定[J].食品工业科技,2010,31(9):361-362,366.
[16]Pratte Z A,Richardson L L,Mills D K.Microbiota shifts in the surface mucopolysaccharide layer of corals transferred from natural to aquaria settings[J].Journal of Invertebrate Pathology,2015,125:42.
[17]王海英.大菱鲆主要消化酶——蛋白酶、脂肪酶、淀粉酶的研究[D].青岛:中国海洋大学,2004.
[18]王海周.禽用高耐受性芽孢杆菌的筛选及其对蛋鸡益生作用的研究[D].洛阳:河南科技大学,2014.