改善纳豆风味与营养特性工艺的对比研究

为了降低日本传统食品纳豆中的不良风味,使其更符合中国人的饮食习惯。以传统发酵方式为对照,通过复合菌种或复合原料来制作纳豆,通过感官评价并结合对挥发性盐基氮、氨基酸态氮与纳豆激酶活性的测定,获得了改善纳豆风味与营养特性的最佳工艺。结果表明:在传统发酵方式组中,按质量分数14.0%添加纳豆杆菌菌液发酵而成的纳豆品质最好;在复合菌种发酵方式组中,按5.0%添加植物乳杆菌与纳豆杆菌复合菌液(V/V,1∶1)发酵而成的纳豆品质最好;在复合原料发酵方式组中,按质量比2∶8复配糯米与小黄豆进行发酵可获得品质较好的纳豆。其中,改变原料配比后发酵制备的纳豆挥发性盐基氮含量为15.41mg/100g,纳豆激酶活性为382.32U/g,其氨味显著降低,品质优于传统发酵品和市售的3种纳豆。

Contrastive Study on the Technology of Improving the Flavor and Nutrition Characteristics of Natto

In order to reduce bad flavor in traditional Japanese food,and make it more in line with Chinese eating habits.Contrasting to traditional fermentation methods,natto is prepared by the methods of complex strains fermentation and mixed materials fermentation respectively.In order to find the best processing method which improve the flavor and nutrient,the sensory evaluation,amino acid nitrogen,TVB-N and nattokinase activity are determined.The results show that in the group of traditional fermentation method,the natto produced by adding 14%Bacillus subtils natto has the best quality.In the group of complex strains fermentation method,the natto produced by adding 5.0%mixed strains of Lactobacillus plantarum and Bacillus subtils natto(V/V,1∶1)has the best quality.In the group of mixed materials fermentation method,the natto produced by adding mixed glutinous rice and small soya beans of 2∶8 has the best quality.Among them,in the group of mixed materials fermentation method,the value of TVB-N is 15.41 mg/100 g and the value of nattokinase activity is 382.32 U/g.The mixed materials fermentation could decrease the ammonia flavor significantly,and its quality is better than that of the traditional fermentation and the the three kinds of natto in the market.