| 引用本文: | 杨星星,崔迎雪,武凌宇,王亚囡,刘远平,李钰金,魏玉西.一种新型功能性海带豆酱的制备工艺研究[J].海洋科学,2017,41(6):48-54. |
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| 摘要: |
| 为了探究一种新型纳豆菌发酵食品的最佳工艺, 利用纳豆菌发酵大豆和海带, 以发酵物中游离氨基酸态氮含量和纳豆激酶活性为评价指标, 通过单因素试验和正交试验确定最佳发酵条件。结果表明, 发酵温度42℃、发酵时间54 h、接种量1%、料水比(m/v)1︰4、配料比(大豆︰ 海带) 2︰ 1时发酵产物中游离氨基酸态氮含量最高(0.041%); 发酵温度40℃、发酵时间48 h、接种量3%、料水比(m/V)1︰2, 配料比(大豆︰ 海带) 3︰1时发酵产物中纳豆激酶活性最高(可达1426.53IU/g)。 |
| 关键词: 海带 大豆 纳豆菌 发酵 游离氨基酸态氮 纳豆激酶活性 |
| DOI：10.11759/hykx20170110001 |
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| 基金项目:山东省重点研发计划(重大关键技术)(2016ZDJS06A01) |
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| Study on the optimal fermentation technology for a new type of bean sauce with kelp using Bacillus natto |
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YANG Xing-xing,CUI Ying-xue,WU Ling-yu,WANG Ya-nan,LIU Yuan-ping,LI Yu-jin,WEI Yu-xi
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| Abstract: |
| This study investigated the optimal fermentation technology for a new type of food using Bacillus natto. [Method] After fermentation of kelp and soybean by Bacillus natto, the concentration of free amino nitrogen and nattokinase activity were determined, and then the optimum conditions were confirmed by single factor analysis and orthogonal test. [Result] The maximum concentration of free amino nitrogen reached 0.041% when the fermentation was performed at 44℃ for 54 h with an inoculation amount of 1%, a solid-to-water ratio of 1︰4 (m/V), and a mixing ratio of 2︰1. Meanwhile, the maximum activity of nattokinase reached 1426.53 IU/g after 48 h of fermentation at 40℃ with an inoculation amount of 3%, a solid-to-water ratio of 1︰2 (m/V), and a mixing ratio of 3︰1. |
| Key words: kelp soybean sauce Bacillus natto fermentation free amino nitrogen nattokinase activity |
