纳豆风味改良技术的研究

Research on the Improvement Technology of Natto Flavor

纳豆是一种健康食品,但其固有的风味不易被人们接受,实验研究了纳豆风味改良的方法。采取改变发酵过程的菌种、C/N、添加辅料等措施,以气味、口感、拉丝、色泽、黏液等感官品质为评价指标,研究其对纳豆风味的影响。得到最佳的改良方案:黄豆和白糖的比例为5∶1,100℃,蒸50min,发酵20h,与等量酸奶混合,后熟。产品的香气和滋味协调,纳豆所带氨味最少,含水量为61.02%,黏液率为5.72%,氨基酸态氮为19.18g/dL,大肠杆菌为8×102 cfu/mL,符合国家标准,纳豆激酶酶活为54.55U/g。

Natto is a healthy food,but its inherent flavor is not easy to be accepted.This experiment has studied the methods for improving natto flavor.The measures such as changing the bacteria,C/N,adding the auxiliary materials are carried out in order to study the influences on the natto flavor.The sensory indexes such as smell,taste,drawing,color and mucus are evaluated.The best improvement scheme is soybean and sugar mixed with 5∶1,at 100℃,being steamed for 50 min,fermented for 20 h,mixed with an equal amount of yogurt,after ripening.The aroma and taste of the product are coordinated,with the lowest ammonia flavor,the water content is 61.02%,the viscosity is 5.72%,the amino acid nitrogen is 19.18 g/dL,E.coli is 8×10 2 cfu/mL,which is in accordance with the national standard,and the enzyme activity of nattokinase is 54.55 U/g.