| 油茶籽粕纳豆酱发酵条件的研究 |
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| 引用本文： | 李梦丹,杨伊磊,陈力力,郭 华. 油茶籽粕纳豆酱发酵条件的研究[J]. 中国酿造, 2016, 35(8): 22. DOI: 10.11882/j.issn.0254-5071.2016.08.006 |
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| 作者姓名： | 李梦丹 杨伊磊 陈力力 郭 华 |
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| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.食品科技和生物技术湖南省重点实验室，湖南长沙410128 |
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| 基金项目： | 国家高技术研究发展计划‘863计划’（2013AA102107） |
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| 摘 要： | 以接种量、水料比、油茶籽粕添加量以及发酵时间为影响因素，油茶籽粕纳豆酱的纳豆激酶酶活为考核指标，采用响应面法优化油茶籽粕纳豆酱的发酵工艺条件。结果表明，影响油茶籽粕纳豆酱纳豆激酶（NK）酶活的因素主次顺序为发酵时间＞水料比＞油茶籽粕添加量＞接种量。最终确定油茶籽粕纳豆酱的最佳发酵条件为接种量1.5%、水料比2.5∶1.0（mL∶g）、油茶籽粕添加量29%、发酵时间22 h。在此最佳发酵条件下，油茶籽粕纳豆酱的NK酶活为（1 044.73±0.87） U/g。
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| 关 键 词： | 油茶籽粕 纳豆激酶 响应面 工艺优化 |
Research on fermentation conditions of oil-camellia seed cake natto paste |
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| LI Mengdan,YANG Yilei,CHEN Lili,GUO Hua. Research on fermentation conditions of oil-camellia seed cake natto paste[J]. China Brewing, 2016, 35(8): 22. DOI: 10.11882/j.issn.0254-5071.2016.08.006 |
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| Authors: | LI Mengdan YANG Yilei CHEN Lili GUO Hua |
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| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China |
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| Abstract: | With the inoculum, water-material ratio, oil-camellia seed cake addition and fermentation time as fermentation factors, and nattokinase activity as the indicator, the fermentation conditions of oil-camellia seed cake natto paste were optimized by response surface method. Results indicated that the factors affecting nattokinase activity in order was fermentation time, water-material ratio, oil-camellia seed cake addition and inoculum. The optimum fermentation conditions of oil-camellia seed cake natto paste were determined: inoculum 1.5%, water-material ratio 2.5:1.0 (ml:g), oil-camellia seed cake addition 29% and fermentation time 22 h. Under the conditions, the nattokinase activity of oil-camellia seed cake natto paste was (1 044.73±0.87) U/g. |
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| Keywords: | oil-camellia seed cake nattokinase response surface method process optimization |
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