改善纳豆风味与营养特性工艺的对比研究-《中国调味品》

文章信息/Info

Title:: Comparative study on improving flavor and nutritional properties of natto

Abstract:: In order to reduce bad flavor in traditional Japanese food, and make it more in line with Chinese eating habits. Contrasting to traditional fermentation methods, natto was prepared by the methods of complex strains fermentation and mixed materials fermentation respectively. In order to find the best processing method which improve flavor and nutrient, sensory, amino acid nitrogen, TVB-N and nattokinase?activity were determined. The results showed that In the group of traditional fermentation method, the natto produced by adding 14% Bacillus subtils natto had the best quality. In the group of complex strains fermentation, the natto produced by adding 5.0% mixed strains of lactobacillus plantarum and Bacillus subtils natto（V:V 1:1）had the best quality. In the group of mixed materials fermentation, the natto produced by adding ratio of glutinous rice mixed and small soya beans 2:8 had the best quality. Among them, In the group of mixed materials fermentation, the value of TVB-N was 15.41 mg /100 g and the value of nattokinase activity was 382.32 u /g. The mixed materials fermentation could decrease the ammonia smells significantly, and its quality was best to traditional fermentation and three kinds of natto in the market