摘要
为降低传统纳豆氨腥味,本研究通过在黄豆中加入燕麦发酵制作新型燕麦纳豆。以纳豆激酶活力与挥发性盐基氮含量为评价指标,确定菌种接种量、原料比例、发酵温度、发酵时间对燕麦纳豆品质的影响,通过单因素和响应面试验确定燕麦纳豆的最佳制作工艺,并对燕麦纳豆和传统纳豆抗氧化性进行比较。结果表明燕麦纳豆最佳制作工艺为菌种接种量0.12%、原料配比3∶7(w/w)、发酵时间23 h,发酵温度40℃,在此发酵工艺条件下,纳豆激酶活性最高为261.89±6.31 U/g;最佳工艺制备的燕麦纳豆挥发性盐基氮和氨基酸态氮含量显著低于传统纳豆(P<0.05),氨腥味明显降低;燕麦纳豆多酚含量、DPPH自由基清除率与ABTS+自由基清除率则高于传统纳豆(P<0.05)。新型燕麦纳豆有效改善了纳豆风味,提高了抗氧化性。
In order to reduce the ammonia flavor of traditional natto,new type of natto was produced by adding oats to soybeans during the process of fermentation.With the activity of nattokinase and total volatile basic nitrogen(TVB-N)content of oats-natto as the indicators,the effects of inoculation amount,raw material ratio,fermentation temperature and fermentation time on the quality of oats-natto were investigated.The fermentation conditions of oats-natto were optimized through single factor tests and response surface experiment,and the antioxidant properties between oats-natto and traditional natto were compared.The results showed that the optimum fermentation conditions were:strain inoculation amount 0.12%,the raw material ratio 3∶7(w/w),fermentation time 23 h,and fermentation temperature 40℃.Under the optimized conditions,the activity of nattokinase reached 261.89±6.31 U/g.The comparison results showed that the oats-natto with optimal fermentation conditions had lower contents of TVB-N and amino acid nitrogen(P<0.05),and the ammonia flavor decreased significantly as well.While the polyphenol content,DPPH and ABTS scavenging activity of oats-natto were higher than that of traditional natto(P<0.05).Oats-natto effectively improved the flavor and antioxidant properties of natto.
作者
董平
赵彩霖
刘阳
邓静
DONG Ping;ZHAO Cailin;LIU Yang;DENG Jing(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100;Key Laboratory of Culinary Science in Sichuan Provincial Higher Education Institutions,Chengdu 610100)
出处
《中国食品添加剂》
CAS
北大核心
2023年第8期205-213,共9页
China Food Additives
基金
四川省大学生创新训练项目(S202011552066)。
