小麦纳豆发酵工艺初步研究

Preliminary Study on Fermentation Technology of Wheat Natto

纳豆营养丰富,但是具有浓烈的臭味与苦味,难以被人们接受。小麦纳豆是在传统工艺制作纳豆的基础上,在原料里添加小麦,制作出氨味更小,营养价值更多,风味更佳的新品纳豆。该研究主要从纳豆的发酵工艺入手,通过单因素试验、正交试验与最陡爬坡试验探究了小麦与黄豆的比例、蔗糖添加量、接种量以及发酵时间对小麦纳豆发酵品质的影响。以外观、黏度、气味、拉丝程度、口感为感官评价标准,确定了小麦纳豆的最佳发酵工艺。结果表明,小麦纳豆发酵的最佳工艺为小麦与大豆比为1∶3,蔗糖添加量30%(干重,w/w),接种量0.2%(干重,w/w,固体发酵粉),发酵18 h,在此条件下,感官评价最高,组织形态最优,口感最好。

Natto is rich in nutrients,but its strong odor and bitter taste make it difficult to be accepted.Wheat natto is a new natto with less ammonia taste,more nutritional value and better flavor by adding wheat to raw materials on the basis of traditional process of natto production.Starting from the fermentation process of natto,the effects of the ratio of wheat to soybean,sugar content,inoculation amount,and fermentation time on the fermentation quality of wheat natto were investigated through single factor and orthogonal experiments.The best fermentation process of wheat natto was determined according to the sensory evaluation criteria of appearance,viscosity,smell,drawing degree and taste.The results showed that the optimum conditions for natto fermentation of wheat were wheat to soybean ratio of 1∶3,sugar content of 30%,inoculation amount of 0.2%,fermentation for 18 h.Under these conditions,the sensory evaluation was the highest,the tissue morphology and the taste were the best.