摘要
以黄豆为原料,优化苦荞纳豆酱原料预处理工艺。研究黄豆浸泡料水比、黄豆浸泡时间、黄豆蒸煮时间三个因素对成曲酶活力和苦荞纳豆酱品质的影响,通过单因素实验和正交实验确定最佳工艺条件。实验结果表明:黄豆与水的质量比为1∶3、黄豆浸泡时间为18h、黄豆蒸煮时间为30min,在此条件下得到的成曲酶活力最高,蛋白酶活力为198U/g,糖化酶活力为85.94U/g,且苦荞纳豆酱品质良好,氨基酸态氮含量为0.63g/100g,感官评分为8.71。
Using soybean as raw materials,the pretreatment process for tartary buckwheat natto sauce production was optimized.The effect of different material pretreatment on the enzyme activity and quality of tartary buckwheat natto sauce was investigated, including different ratio of material to water, soaking time and boiling time. The optimal pretreatment conditions of tartary buckwheat natto Sauce were obtained through single factor and orthogonal tests.The results showed that-the ratio of material to water was 1 ：3,the soaking time was 18h,the boiling time was 30min.Under this condition,the enzyme activity of paste was the highest,the taste and quality of tartary buckwheat natto sauce were much better, protease activity was t98U/g, glucoamylase activity was 85.94U/g,the amino acid nitrogen was 0.63g/100g,sensory score was 8.71.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第23期242-246,250,共6页
Science and Technology of Food Industry
基金
重庆市科委特派员项目
关键词
苦荞
纳豆酱
黄豆
预处理
工艺
tartary buckwheat
natto bean sauce
bean
pretreatment
technology
