一种新型功能性海带豆酱的制备工艺研究

Study on the optimal fermentation technology for a new type of bean sauce with kelp using Bacillus natto

为了探究一种新型纳豆菌发酵食品的最佳工艺,利用纳豆菌发酵大豆和海带,以发酵物中游离氨基酸态氮含量和纳豆激酶活性为评价指标,通过单因素试验和正交试验确定最佳发酵条件。结果表明,发酵温度42℃、发酵时间54 h、接种量1%、料水比(m/v)1︰4、配料比(大豆︰海带)2︰1时发酵产物中游离氨基酸态氮含量最高(0.041%);发酵温度40℃、发酵时间48 h、接种量3%、料水比(m/V)1︰2,配料比(大豆︰海带)3︰1时发酵产物中纳豆激酶活性最高(可达1426.53IU/g)。

This study investigated the optimal fermentation technology for a new type of food using Bacillus natto.[Method]After fermentation of kelp and soybean by Bacillus natto,the concentration of free amino nitrogen andnattokinase activity were determined,and then the optimum conditions were confirmed by single factor analysis andorthogonal test.[Result]The maximum concentration of free amino nitrogen reached0.041%when the fermentationwas performed at44℃for54h with an inoculation amount of1%,a solid-to-water ratio of1︰4(m/V),and amixing ratio of2︰1.Meanwhile,the maximum activity of nattokinase reached1426.53IU/g after48h of fermentationat40℃with an inoculation amount of3%,a solid-to-water ratio of1︰2(m/V),and a mixing ratio of3︰1.