摘要
以黑豆为原料,纳豆芽孢杆菌为菌种,对影响黑豆纳豆的发酵工艺的因素进行研究。通过单因素实验、正交试验和产品感官评定,得到的黑豆纳豆发酵的最佳条件为:黑豆浸泡时间为20h,添加NaCl0.5%,葡萄糖2%,蒸煮时间35min(121℃),接种量2.5%,发酵温度37℃,最佳发酵时间为24h,在4℃下后熟24h。
This research takes the black bean as raw material and Bacillus Natto as starter, attempting to study the fermentation technology of black bean natto. Based on the single-factor test and orthogonal test, this paper analyses the fermentation technologies. The results showed the optimal fermentation conditions were as follows： the soaked soy bean which put in water for 14 h was steamed for 35 min at 121 ℃, inoculated with 2.5% Bacillus natto, fermented for 24 h at 37 ℃, and then put at 4 ℃ for 24 h.
出处
《中国调味品》
CAS
北大核心
2010年第4期85-88,共4页
China Condiment
关键词
黑豆纳豆
纳豆芽孢杆菌
发酵
加工工艺
研究
black bean natto
Bacillus natto
fermentation
processing technology
research
