摘要
纳豆是大豆的发酵制品,具有很好的保健功能,但由于其氨味较重很难被中国人所接受。研究首先从纳豆的工艺入手,首先对原料的浸泡时间、蒸煮时间、菌种的接种量、发酵时间进行了优化,制成原味纳豆,然后向原味纳豆中添加适量的调味料,调制成麻辣口味的纳豆。研究表明浸泡时间22 h、121℃蒸熟40 min、接种15%种子发酵液、35℃发酵24 h,制作出的原味纳豆口感最佳,黏多糖和氨基态氮含量最高。将原味纳豆中添加1.0%食盐、2.0%辣椒、0.5%花椒茴香混合物(质量比为4∶6),制得口味极佳的麻辣口味纳豆。
Natto is fermented soy products, which have some good health function. However, it is difficult for Chinese people to accept the odor of ammonia comes form natto. First, fermentation conditions, such as socking time, steaming time, fermentation time and temperature, were optimized. Second, in order to make natto tastes batter, some spices added to the natto. The optimal fermentation conditions ofnatto were as follows soaking soy for 22 h, steaming for 40 min at 12l ℃, inoculum 15%, fermentation 24 h at 35 ℃. We can obtain spicy taste ofnatto by aid 1.0% salt, 2.0% chili, 0.5% pepper fennel mixture that mass ratio 4 : 6.
出处
《食品工业》
北大核心
2014年第5期47-50,共4页
The Food Industry
基金
河南省教育厅科学技术研究项目(项目编号:14B550022)
许昌学院校内科研基金(项目编号:2013066)
关键词
纳豆
工艺
麻辣口味
natto
fermentation
conditions