[1]付华峰,王丽娜.薏米纳豆的研制[J].调味品杂志(月刊),2016,(10):79-83.[doi:10.3969/j.issn.1000-9973.2016.10.016]
　FU Hua-feng,WANG Li-na.Study on Production Process of Coix Seed Natto[J].CHINA CONDIMENT,2016,(10):79-83.[doi:10.3969/j.issn.1000-9973.2016.10.016]
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薏米纳豆的研制
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调味品杂志（月刊）[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
79-83
栏目:
技术研发
出版日期:
1900-01-01

文章信息/Info

Title:
Study on Production Process of Coix Seed Natto
文章编号:
1000-9973(2016)10-0079-05
作者:
付华峰; 王丽娜
许昌学院 化学化工学院,河南 许昌 461000
Author(s):
FU Hua-feng;  WANG Li-na
College of Chemistry and Chemical Engineering, Xuchang University, Xuchang 461000, China
关键词:
纳豆;  薏米;  工艺
Keywords:
natto;  coix seed;  process
分类号:
TS214.2
DOI:
10.3969/j.issn.1000-9973.2016.10.016
摘要:
纳豆具有很好的保健功能,但品种较单一。为丰富纳豆的品种,从纳豆的工艺入手,原料上添加了薏米,通过单因素试验及正交试验,确定纳豆的最佳制作工艺。结果为浸泡后的薏米和四瓣大豆按1:6混合,在121 ℃蒸煮30 min,晾凉后接种14%种子液,37 ℃发酵22 h,经后熟后制作出的薏米纳豆感官评分和理化指标极佳。
Abstract:
Natto has good health care function, but its variety is single. In order to enrich the variety of natto, this study starts with the process of natto and adding coix seed as materials. The optimal production technology of natto is determined through the single factor experiment and orthogonal test. The results are as follows:the soaked coix seed and soybean that broken into four pieces are mixed with 1:6 at 121 ℃for 30 min, cool down and then inoculate 14% seed liquid, being fermented for 22 h at 37 ℃. After ripening, the coix seed natto with excellent sensory score and physiochemical indexes can be made.

参考文献/References:

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备注/Memo

备注/Memo:
作者简介:付华峰(1974-),男,河南许昌人,教授,博士,研究方向:食品分析及检测。
更新日期/Last Update: 1900-01-01