纳豆固态发酵工艺优化

Optimization of solid-state fermentation technology of natto

为了得到高品质的纳豆,以优质黄豆为原料,采用纳豆激酶含量和黏液产率为评价指标,研究初始含水量、接种量、发酵温度、发酵时间对纳豆激酶含量和黏液产率的影响。根据单因素试验结果,对纳豆固体发酵工艺进行正交旋转组合设计的优化,得到纳豆固体发酵工艺的最佳参数为初始含水量为51%,接种量为0.15%,发酵温度为43℃,发酵时间为24 h,该条件下纳豆激酶含量为0.076 mg/m L,黏液产率为17.60%。

In order to obtain high quality natto, using the superior quality soybean as raw material and natto kinase content and mucus yield as evaluation index, the effects of initial water content, inoculum, fermentation temperature, time on natto kinase content and mucus yield were researched. According to the results of single factor experiments, natto solid-state fermentation technology was optimized by orthogonal rotation combination design. The optimum parameters of natto solid-state fermentation technology were initial water content 51%, inoculum 0.15%, fermentation temperature 43 ℃, time 24 h. Under the conditions, natto kinase content and mucus yield were 0.076 mg/ml and 17.60%, respectively.