摘要
为优化纳豆加工工艺条件,以纳豆激酶活性为指标,采用琼脂糖—纤维蛋白平板法,通过单因素实验,确定了纳豆的加工工艺参数为:大豆的浸泡时间15 h,121℃高温蒸煮时间45 min,接种量3%,发酵温度38℃,发酵时间28 h,后熟时间1 d;用响应面分析法对浸泡时间,蒸煮时间、发酵温度这三个影响较显著因素进行优化,最终确定纳豆发酵条件:浸泡时间15 h,蒸煮时间51 min,发酵温度37.5℃。优化后纳豆激酶活性达2493.33 U/g。
To optimize natto processing condition, nattokinase was applied as the index, being determined by agarose-fibrin plate method.The processing condition by single factor experiment was 15 h of soak time,45 min of cooking time, 3% of inoculum size, 38 ℃ of fermentation temperature, 28 h of fermentation time, and 1 d of postripeness time.The optimal condition by response surface was 15 h of soak time,51 min of cooking time, and 37.5 ℃ of fermentation temperature.The highest nattokinase activity was 2,493.33 U/g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第7期170-175,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2014BAD04B07)
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
关键词
纳豆
纳豆激酶
加工条件
优化
natto
nattokinase
processing condition
optimization
