摘要
对薏米纳豆发酵工艺进行了优化,并对其营养成分进行了分析。在单因素试验基础上,以质量比、接种量、发酵时间为影响因素,感官评价、纳豆菌数量和纳豆激酶活力为评价指标,综合加权评分,正交试验设计优化薏米纳豆制作工艺。结果表明,最佳发酵工艺为薏米黄豆质量比2∶8,接种量5%,发酵时间为24 h。此外,分析了薏米纳豆的氨基酸组成,氨基酸态氮含量为0.4%,多糖含量为3.3%,总黄酮含量为0.043%。
The fermentation technology of coixseed-natto was optimized and the nutritional components were analyzed.On the basis of single factor experiment,with material quality ratio,inoculum,fermentation time as influencing factors,with sensory evaluation,Bacillus natto count and nattokinase activity as evaluation index,the data was analyzed with comprehensive evaluation of multiple marks,and the optimum fermentation process was determined by orthogonal experiment.The optimum fermentation technology was eoixseeds and soybean ratio 2∶8,inoculum 5％ and fermenting time 24 h.Amino acids compositions of coixseed-natto were studied by amino acid analyzer.The content of amino acid nitrogen,polysaccharides and total flavonoids content were 0.4％,3.3％ and 0.043％,respectively.
出处
《中国酿造》
CAS
2014年第12期142-145,共4页
China Brewing
基金
山西省国际合作项目(2011081074)
关键词
薏米纳豆
感官评价
纳豆激酶
营养成分
coixseed-natto
sensory evaluation
nattokinase
nutritional components
