| 薏米纳豆发酵工艺及其营养成分分析 |
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| 引用本文： | 董岳峰,麻秀芳,李晓艳,张璐,李小进,郭晓莺.薏米纳豆发酵工艺及其营养成分分析[J].中国酿造,2014(12):142-145. |
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| 作者姓名： | 董岳峰 麻秀芳 李晓艳 张璐 李小进 郭晓莺 |
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| 作者单位： | 山西省医药与生命科学研究院;武警山西总队医院; |
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| 基金项目： | 山西省国际合作项目(2011081074) |
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| 摘 要： | 对薏米纳豆发酵工艺进行了优化,并对其营养成分进行了分析.在单因素试验基础上,以质量比、接种量、发酵时间为影响因素,感官评价、纳豆菌数量和纳豆激酶活力为评价指标,综合加权评分,正交试验设计优化薏米纳豆制作工艺.结果表明,最佳发酵工艺为薏米黄豆质量比2∶8,接种量5％,发酵时间为24 h.此外,分析了薏米纳豆的氨基酸组成,氨基酸态氮含量为0.4％,多糖含量为3.3％,总黄酮含量为0.043％.
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| 关 键 词： | 薏米纳豆 感官评价 纳豆激酶 营养成分 |
Fermentation process and nutritional components of coixseed-natto |
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| Affiliation: | DONG Yuefeng, MA Xiufang, LI Xiaoyan, ZHANG Lu, LI Xiaojin, GUO Xiaoying (1.Shanxi Institute of Medicine and Life Science, Taiyuan 030006, China; 2.Shanxi Provincial Corps Hospital of Chinese People＇s Armed Police Forces, Taiyuan 030006, China) |
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| Abstract: | The fermentation technology of coixseed-natto was optimized and the nutritional components were analyzed.On the basis of single factor experiment,with material quality ratio,inoculum,fermentation time as influencing factors,with sensory evaluation,Bacillus natto count and nattokinase activity as evaluation index,the data was analyzed with comprehensive evaluation of multiple marks,and the optimum fermentation process was determined by orthogonal experiment.The optimum fermentation technology was eoixseeds and soybean ratio 2∶8,inoculum 5％ and fermenting time 24 h.Amino acids compositions of coixseed-natto were studied by amino acid analyzer.The content of amino acid nitrogen,polysaccharides and total flavonoids content were 0.4％,3.3％ and 0.043％,respectively. |
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| Keywords: | coixseed-natto sensory evaluation nattokinase nutritional components |
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