| 响应面法优化花生纳豆的发酵工艺 |
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| 引用本文： | 齐凤元,李欢欢,杨利,王国洋,马勇. 响应面法优化花生纳豆的发酵工艺[J]. 中国粮油学报, 2012, 27(10): 87-91,97 |
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| 作者姓名： | 齐凤元 李欢欢 杨利 王国洋 马勇 |
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| 作者单位： | 渤海大学化学化工与食品安全学院,锦州,121013 |
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| 基金项目： | 辽宁省教育厅——纳豆系列产品的开发与研制(2009A035) |
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| 摘 要： | 以黄豆和花生为原料,制作花生纳豆,研究花生纳豆的最佳制作工艺条件.通过Plackett-Burman试验筛选了影响花生纳豆发酵的3个重要因素,即黄豆与花生的质量比、接种量、发酵时间；利用最陡爬坡试验和Box-Behnken试验,以感官评价和氨基酸态氮为指标,确定最佳发酵条件.结果表明最佳发酵条件为黄豆与花生的质量比为4∶1,121℃蒸煮30min,接种量3％,40℃发酵18h.花生纳豆的感官品质和风味都要优于传统纳豆.
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| 关 键 词： | 花生纳豆 发酵 感官评价 氨基酸态氮 |
| 收稿时间： | 2012-01-06 |
| 修稿时间： | 2012-05-30 |
Optimization of Ferment of Peanuts Natto by Response Surface Analysis |
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| Qi Fengyuan , Li Huanhuan , Yang Li , Wang Guoyang , Ma Yong. Optimization of Ferment of Peanuts Natto by Response Surface Analysis[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(10): 87-91,97 |
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| Authors: | Qi Fengyuan Li Huanhuan Yang Li Wang Guoyang Ma Yong |
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| Affiliation: | Qi Fengyuan Li Huanhuan Yang Li Wang Guoyang Ma Yong(College of Chemistry,Chemical Engineering and Food Safety,Bohai University,Jinzhou Liaoning 121013) |
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| Abstract: | Soybeans and peanuts were used as raw material to make peanut-natto and study its best making process conditions Filtering the most three important factors which affect fermentation of peanut-natto by Plackett-Burman experiment:the mass ratio,inoculum size and the fermentation time of soybean and peanuts;taking sensoryevaluation and amino-acid nitrogen as indexes to determine the optimum fermentation conditions through steepest ascent experiment and Box-Behnken experiment.The result shows that the mass ratio of soybeans and peanuts as 4∶1,steaming for 30 min at 121 ℃,inoculum size of 3%,fermenting for 18 h at 40 ℃.Peanut-natto is better than traditional natto in sensory quality and flavors. |
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| Keywords: | peanut-natto fermentation sensory evaluation amino-acid nitrogen |
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