黑豆纳豆发酵工艺的研究

为给进一步开发利用黑豆纳豆提供一定的理论和依据,以黑豆为原料、以纳豆芽孢杆菌为菌种,对影响黑豆纳豆的发酵工艺如浸泡时间、蒸煮时间、接种量、发酵时间和纳豆产品制作最佳工艺条件等因素进行研究。通过单因素实验、正交试验和产品感官评定,得到的黑豆纳豆发酵的最佳条件为：黑豆浸泡时间为20 h,添加NaC l 0.5%,葡萄糖2%,蒸煮时间为35 m in（121℃）,接种量为2.5%,发酵温度为37℃,最佳发酵时间为24 h,在4℃下后熟24 h。

Study on the fermenting technology of black soybean natto

In order to offer the theoretical base for black soybean natto development, black soybeans were taken as the raw materials and bacillus subtilis natto as grains, some influencing factors, such as soaking time, boiling time,inoculation amount and fermenting time ,were studied to seek the optimal technology for natto from black soybean. With sin- gle - factor experiment, orthogonal test and sensory evaluation, the optimum fermenting conditions were set as the fol- lowing：black soybean soaking time 20 b, addition of NaCl 0.5% glucose 2% , boiling time min（ 121 ℃） , inoculation amount 2.5 %, fermenting temperature 37 ℃, fermenting time 24 h, and post - maturation time 24 h at the temperature of 4℃.