花生纳豆的研究及风味改良

Research and Flavor Improvement of Peanut Natto

纳豆是大豆的发酵制品,具有很好的保健功能,但由于其氨味较重很难被中国人所接受。研究首先从纳豆的工艺入手,原料上添加了花生,并且对原料的浸泡时间、蒸煮时间、接种量、发酵时间进行了优化,然后添加调味料调制成蒜蓉口味的纳豆。研究表明:浸泡时间22h、121℃蒸熟40min、接种15%种子发酵液、35℃发酵24h制作出的原味纳豆口感最佳,粘多糖和氨基态氮含量最高。将原味纳豆中添加1.0%食盐、2.5%蒜蓉、0.5%孜然茴香(6∶4)混合物,制得口味极佳的蒜蓉口味纳豆。

Natto is fermented by soy sauce, and it has some good health functions. However, it is difficult for Chinese people to accept the odor of ammonia that comes from natto. This test has been studied in two ways： firstly, add some peanuts to the raw material and optimize the fermentation conditions, such as soaking time, steaming time, inoculum size and fermentation time. Secondly, in order to make the taste of natto better, some spices are added to prepare garlic flavored natto. The optimal fermentation conditions of natto are as follows： soaking time is 22 h; steaming time is 40 rain at 121 ℃; inoculum size of seed fermentation broth is 10%, and being fermented at 35 ℃for 24 h, adding 1.0% salt, 2.5% minced garlic, 0.3% cumin and 0.2% fennel to original flavored natto, then the garlic flavored natto with the best taste is obtained.