摘要
纳豆是以大豆为主要原料,经纳豆芽孢杆菌发酵而成,它具有溶血栓、抗肿瘤、助消化、预防骨质疏松等功效,但大豆经发酵后会产生难闻的氨味,颜色变暗,豆不成粒等现象,严重影响了产品的口味及外观,本实验为开发适合国人口味的新型纳豆食品,反复筛选了纳豆杆菌,对发酵条件进行了许多次探索,并加进了多种调味品,综合纳豆成品的外观及口味,最终确定:大豆浸泡时间为24h,接种量4%,加盐、糖比例为1∶2,发酵时间为40h。
Natto could dissolve the thrombus, resist the tumour, help digestion and prevent osteoporosis, but it gave out the odour of ammonia, dimmed colour, etc. In order to develop new types of Natto food suitable to Chinese taste, the experiments used soybean, through the fermentation of bacteria and flavour, then determined, soybean immersed 24 hours, inoculated corybacterium Natto 4%, added to salt and sugar 1 ： 2, ferment 40 hours.
出处
《大豆科学》
CAS
CSCD
北大核心
2007年第1期115-117,共3页
Soybean Science
基金
江西省教育厅资助项目
关键词
纳豆
纳豆杆菌
发酵
调味
Natto
Corybacterium Natto
Fermentation
Flavour
