黄豆不同处理形态发酵纳豆的品质比较

Comparison on the Quality of Fermented Soybean in Different Forms on Natto

为比较黄豆不同处理形态发酵纳豆的食用品质。采用市售黄豆的整粒、碎粒和粉末状3种形态发酵生产纳豆,比较分析3种不同形态的纳豆成品的感官特征、含水量、有机营养成分指标(蛋白质、脂肪、多糖)。结果表明:不同处理形态发酵的纳豆在感官评价方面有所差异,整粒纳豆和碎粒纳豆口感较好,粘液较多;有机营养及水分含量各不相同,其中粉末状纳豆中水分和脂肪含量较高,口感湿腻;碎粒状纳豆中蛋白质和粘多糖含量最高,纳豆制品中菌数最多。碎粒状大豆是纳豆的最佳发酵基质。

In order to compare the quality of fermented soybean in different forms on natto. In this experiment, natto was fer-mented with the whole, crushed and powder soybean varieties. Sensory evaluation, moisture content, organic nutrients （pro-tein, fat, polysaccharides） were performed on three different soybean fermented natto products. The results showed that there were differences in sensory evaluation of natto fermented by different treatments. The whole natto and broken natto taste bet-ter, more mucus ; The organic nutrition and moisture content are different, and the content of water and fat in powdered fer-mented natto was higher than that of the other two, and the taste was wet and greasy. The content of protein and mucopoly sac-charide in fermented natto was high, and the number of bacteria in broken natto products was the most. So the best fermenta-tion method is granular fermentation.