香菇纳豆酱生产工艺的研究

Study on the Production Technology of Lentinus edodes and Natto Sauce

以黄豆为原料、香菇为辅料制作香菇纳豆酱。采用单因素试验和正交试验探索了纳豆菌接种量、香菇丁大小、发酵时间对香菇纳豆酱品质的影响。以气味、色泽、形态、口感为感官评分指标,确定了香菇纳豆酱的最佳加工参数。结果表明,香菇纳豆酱的最佳工艺条件为纳豆菌接种量3%,发酵时间20 h,香菇粒径大小0.2 cm,在此条件下产品的感官评分最高,组织形态最优,口感最好。

In this study,soybean is used as the raw material and Lentinus edodes is used as the auxiliary material to make Lentinus edodes and natto sauce.The effects of inoculation amount of natto bacteria,particle size of Lentinus edodes and fermentation time on the quality of Lentinus edodes and natto sauce are explored by single factor test and orthogonal test.Taking flavor,color,morphology and taste as the sensory scoring indicators,the optimum processing parameters of Lentinus edodes and natto sauce are determined.The results show that the best technological conditions of Lentinus edodes and natto sauce are as follows:the inoculation amount of natto bacteria is 3%,the fermentation time is 20 h and the particle size of Lentinus edodes is 0.2 cm.Under these conditions,the product has the highest sensory score,the best tissue morphology and the best taste.