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202106006.pdf
文章编号： 1672-6987（2021）06-0052-07； DOI： 10.16351/j.1672-6987.2021.06.006
张海粟， 王家林*（青岛科技大学 海洋科学与生物工程学院，山东 青岛 266042）
摘要： 纳豆作为一种微生态健康食品被熟知，口感丰富，具有较高的营养价值和保健功能，但传统纳豆因口感过于绵软而受部分消费者不喜。因此选择箭筈豌豆作为原料，通过单因素实验研究不同条件对纳豆发酵的影响，选择3个影响最大的因素，以综合分数作为指标，优化发酵工艺。结果表明，最佳工艺条件为：接种量3.1%，发酵温度36.8 ℃，发酵时间26.7 h。在此条件下测得发酵完成的箭筈豌豆纳豆的酶活为314.06 U·mL-1。发酵后的箭筈豌豆纳豆口感略硬，氨味较小，有独特的香味。
关键词： 纳豆； 箭筈豌豆； 发酵； 工艺优化
中图分类号： TS 201.1文献标志码： A
引用格式： 张海粟， 王家林. 箭筈豌豆纳豆的发酵工艺［J］. 青岛科技大学学报(自然科学版), 2021, 42(6): 52-58.
ZHANG Haisu， WANG Jialin. Fermentation process of common vetch natto［J］. Journal of Qingdao University of Science and Technology（Natural Science Edition), 2021， 42（6）： 52-58.
Fermentation Process of Common Vetch Natto
ZHANG Haisu， WANG Jialin
（College of Marine Science and Biological Engineering，Qingdao University of
Science and Technology，Qingdao 266042，China）
Abstract: Natto is well-known as a micro-ecological health food. It has a rich taste, high nutritional value and health-care functions. However, traditional natto is disliked by some consumers because of its soft taste. In this experiment, common vetch was selected as the raw material, and the influence of different conditions on the fermentation of natto was studied through a single factor experiment. The three most influential factors were selected, and the fermentation process was optimized with composite score as an indicator. The results showed that the optimal process conditions were as follows: the inoculum amount was 3.1%, the fermentation temperature was 36.8 ℃, and the fermentation time was 26.7 h. Under these conditions, the nattokinase activity of common vetch natto was 314.06 U·mL-1. The fermented common vetch natto has a slightly harder taste, less ammonia, and has a unique fragrance.
Key words: natto； common vetch； fermentation； process optimization
收稿日期： 2020-12-08
基金项目： 财政部和农业农村部国家现代农业产业技术体系资助项目（CARS-22）.
作者简介： 张海粟（1996—），女，硕士研究生.*通信联系人.
