摘要
试验以纳豆激酶活力和感官质量为指标,研究了发酵原料、发酵底物中黄豆汁比例、发酵温度、发酵时间和保温、保湿措施的影响,确定了纳豆温室固态发酵的最佳条件。试验结果表明,使用优质大豆、底物中保留30%黄豆汁、37℃下发酵24 h及采用塑料薄膜覆盖再插孔方式可以得到最优质的饲用纳豆。纳豆激酶活力为389 U,纳豆感官品质良好。
Taking nattokinase activity and sensory quality as indicators, effects of fermenting materials, the pro- portion of soybean juice in fermentation substrates, fermentation temperature, fermentation time, measures of heat preservation and moisture preservation were studied to optimum fermentation conditions of natto in greenhouse. The results showed that the use of high-quality soybeans, retaining 30% soybean juice in substrates, fermenting at 37 ℃ for 24 h, covering plastic film with holes could get the best quality forage natto. Nattokinase activity was 389 U and natto products were with good sensory quality.
出处
《饲料博览》
2015年第10期17-20,共4页
Feed Review
关键词
纳豆菌
纳豆激酶
固态发酵
酶活
bacillus natto
nattokinase
ferment
enzyme activity
