纳豆酱发酵工艺研究

Study on fermentation technology of natto paste

以大豆为原料,纳豆芽孢杆菌为菌种,研究了发酵生产纳豆酱的主要工艺。结果表明,最佳发酵工艺参数为:大豆起始含水量40%左右,空气湿度60%～70%,加盐量8%～10%,主酵温度37℃,发酵2d,后酵温度60℃,发酵1d,再降至10℃以下,后熟5d～6d。制得的纳豆酱产品为淡黄色,氨基酸态氮含量为0.64g/g～0.69g/g,入口细腻,香鲜浓郁,有独特的酱香味。

Using the soybean as raw material and Bacillus natto as starter, The fermentation technology of natto paste production was studied. The result showed that the ideal parameters were： the water content of the beginning 40%, the humidity 60%-70%, the salt content 8%-10%, the fermentation temperature 37℃ for 2 d, 60℃ for 1 d, then 10℃ for 5-6 d. The product tasted delicious, and the ANN content in the natto paste was between 0.64g/g-0.69g/g.