纳豆多肽蛋白粉制备工艺的研究

Study on the preparating technics of protein powder from natto

实验进行了将日本传统食品纳豆制成粉料的工艺研究,提高其在我国市场的接受程度。研制过程中特别在大豆浸泡和蒸煮后处理两个环节进行改进,提出了测定半衰期的方法来确定成品的保藏期。其中大豆采用碳酸氢钠水浸泡,加快溶胀速率和大豆有效成分的平衡;蒸煮后增加酶解一步,更易为纳豆菌利用,并提高了成品中生理活性成分多肽的含量。

natto, a tradition Japanese food, was made into powder originally in this experiment in order to improve its acceptance in the Chinese market. The whole process of producing natto peptide powder, especially, methods of soaking soybean and disposing soybean after steam cooking were improved. Soaking soybean in dilute alkaline solution increased the initial rate of water uptake, thus improved the soaking phase. Steam cooking soybean treated with enzyme for more peptide was obtained in the powder. Natto was making into a new health food by this process.