纳豆腐乳发酵工艺优化

以腐乳半成品为试验材料，以感官评价和纳豆枯草芽孢杆菌菌落数为评价指标，采用单因素试验和正交试验设计确定并优化了纳豆腐乳的发酵工艺。结果表明，最佳发酵工艺为大米添加量9%、纳豆枯草芽孢杆菌接种量5%、发酵前16 h温度为37 ℃，后8 h为50 ℃、发酵相对湿度为60%。在此最佳条件下制备的纳豆腐乳具有白腐乳应有的滋味和香气，氨基酸态氮含量可达0.44 g/100 g，纳豆枯草芽孢杆菌菌落数为1.63×108 CFU/g、食盐含量低于6.4 g/100 g、纳豆激酶酶活可达2 712 FU/g，具有溶血栓效果，是一种新型特色腐乳，具有广泛的市场应用前景。

Optimization of fermentation technology for natto sufu

Using sufu pehtze as test material and taking sensory evaluation and colony count of Bacillus subtilis natto as evaluation indexes, fermentation technology of natto sufu was optimized by single factor and orthogonal experiments. The results showed that the optimum fermentation conditions were as follows: rice addition 9%, inoculum 5%, fermentation temperature (0-16 h) 37 ℃ and (16-24 h) 50 ℃ and fermentation relative humidity 60%. Under the conditions, natto sufu had the flavor and aroma as white sufu, the content of amino acid nitrogen was up to 0.44 g/100 g, the colony count of B. subtilis natto was 1.63×108 CFU/g, salt content was less than 6.4 g/100 g, nattokinase activity was up to 2 712 FU/g. As new type of sufu, the natto sufu had the effect of dissolving thrombus and played an important role in promising market.