调味纳豆食品开发及工艺计算探讨

RESEARCH ON DEVELOPMENT AND PROCESS CALCULATION OF SEASONED NATTO FOODS

探讨了利用纳豆菌发酵法生产风味纳豆的工艺过程及物料衡算.基本生产参数为:种子液37℃下培养16 h,大豆加3倍水浸泡12 h,沥干,121℃蒸煮20 min,接种量为4%(w/w),37℃发酵24 h,经后熟即得成品.在适宜发酵条件下,对大豆进行了风味调制,并以黑豆、豇豆等为原料进行了对照试验.研究证实,调味纳豆中的纳豆激酶活力降低很少,可以大批量生产,结合物料衡算,初步设计了小型纳豆加工厂的工艺路线及可行性方案.

The paper discussed the production process and the material balance of seasoned natto food by fermentation method using Bacillus natto strains.The production process was： culturing the seed liquid at 37 ℃ for 16 hours,adding water in soybean at the ratio of 3：1,soaking for 12 hours,draining to dry,cooking at 121 ℃ for 20 min,inoculating the culture medium at the inoculation amount of 4%（w/w）,fermenting at 37 ℃ for 24 hours,and ripening to obtain the product.Under the appropriate fermentation conditions,we prepared the seasoned soybean products,and carried out the controlled trials using black beans,cowpea and other raw materials.The results showed that the activity of nattokinase in the seasoned natto food decreased little,and mass production was practicable;and we also preliminarily design the process route and the feasibility plan of small-scale natto factory based on the material balance.