改善纳豆风味与营养特性工艺的对比研究
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摘要
为了降低日本传统食品纳豆中的不良风味,使其更符合中国人的饮食习惯。以传统发酵方式为对照,通过复合菌种或复合原料来制作纳豆,通过感官评价并结合对挥发性盐基氮、氨基酸态氮与纳豆激酶活性的测定,获得了改善纳豆风味与营养特性的最佳工艺。结果表明:在传统发酵方式组中,按质量分数14.0%添加纳豆杆菌菌液发酵而成的纳豆品质最好;在复合菌种发酵方式组中,按5.0%添加植物乳杆菌与纳豆杆菌复合菌液(V/V,1∶1)发酵而成的纳豆品质最好;在复合原料发酵方式组中,按质量比2∶8复配糯米与小黄豆进行发酵可获得品质较好的纳豆。其中,改变原料配比后发酵制备的纳豆挥发性盐基氮含量为15.41mg/100g,纳豆激酶活性为382.32U/g,其氨味显著降低,品质优于传统发酵品和市售的3种纳豆。
In order to reduce bad flavor in traditional Japanese food,and make it more in line with Chinese eating habits.Contrasting to traditional fermentation methods,natto is prepared by the methods of complex strains fermentation and mixed materials fermentation respectively.In order to find the best processing method which improve the flavor and nutrient,the sensory evaluation,amino acid nitrogen,TVB-N and nattokinase activity are determined.The results show that in the group of traditional fermentation method,the natto produced by adding 14%Bacillus subtils natto has the best quality.In the group of complex strains fermentation method,the natto produced by adding 5.0% mixed strains of Lactobacillus plantarum and Bacillus subtils natto(V/V,1∶1)has the best quality.In the group of mixed materials fermentation method,the natto produced by adding mixed glutinous rice and small soya beans of 2∶8 has the best quality.Among them,in the group of mixed materials fermentation method,the value of TVB-N is 15.41 mg/100 g and the value of nattokinase activity is 382.32 U/g.The mixed materials fermentation could decrease the ammonia flavor significantly,and its quality is better than that of the traditional fermentation and the the three kinds of natto in the market.
In order to reduce bad flavor in traditional Japanese food,and make it more in line with Chinese eating habits.Contrasting to traditional fermentation methods,natto is prepared by the methods of complex strains fermentation and mixed materials fermentation respectively.In order to find the best processing method which improve the flavor and nutrient,the sensory evaluation,amino acid nitrogen,TVB-N and nattokinase activity are determined.The results show that in the group of traditional fermentation method,the natto produced by adding 14%Bacillus subtils natto has the best quality.In the group of complex strains fermentation method,the natto produced by adding 5.0% mixed strains of Lactobacillus plantarum and Bacillus subtils natto(V/V,1∶1)has the best quality.In the group of mixed materials fermentation method,the natto produced by adding mixed glutinous rice and small soya beans of 2∶8 has the best quality.Among them,in the group of mixed materials fermentation method,the value of TVB-N is 15.41 mg/100 g and the value of nattokinase activity is 382.32 U/g.The mixed materials fermentation could decrease the ammonia flavor significantly,and its quality is better than that of the traditional fermentation and the the three kinds of natto in the market.
引文
[1]麻秀芳,史国富,董岳峰,等.不同纳豆配方的营养成分分析研究[J].山西科技,2014(6):39-40.
[2]谢嵩,于宗琴,刘秀菊.纳豆激酶的制备及其降血脂功效研究[J].中国生化药物杂志,2015(1):17-20.
[3]安晓琼,李梦琴.纳豆的生理功能[J].食品与药品,2006(1):68-71.
[4]Murooka Y,Yamshita M.Traditional healthful fermented products of Japan[J].Journal of Industrial Microbiology&Biotechnology,2008,35(8):791-798.
[5]陈文珊,关茵,肖然,等.辅料对纳豆风味影响的研究[J].中国调味品,2011,36(1):55-57.
[6]董岳峰,麻秀芳,李晓艳,等.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.
[7]金虎,时杰,关品,等.大豆品种和混菌发酵对纳豆品质及风味改良效果研究[J].农产品加工,2016(17):4-7.
[8]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[9]GB 5009.228-2016,食品中挥发性盐基氮的测定[S].
[10]GB/T 23527-2009,蛋白酶制剂[S].
[11]Sumi H,Hamada H,Tsushima H,et al.A novel fibrinolytic enzyme(nattokinase)in the vegetable cheese natto:a typical and popular soybean food in the Japanese diet[J].Experientia,1987,43(10):1110-1111.
[12]Tsumura Y,Ohyane A,Yamashita K,et al.Which characteristic of natto:appearance,odor,or taste most affects preference for natto[J].Journal of Physiological Anthropology,2012,31(1):13.
[13]Muramatsu K,Katsumata R,Watanabe S,et al.Improvement of itohiki-natto[fermented soyfood]-manufacturing process[J].Journal of the Japanese Society for Food Science&Technology,2001(10):102-105.
[14]童军锋,郑晓冬.不同蒸煮方式和发酵时间下纳豆的性质比较[J].食品工业科技,2003(2):36-38.
[15]关茵,肖然,李春.从工艺角度改善纳豆风味的研究[J].中国酿造,2010(6):75-77.
[16]Tsuno S,Matsumoto M.Studies on the nutritional value of natto prorich II:Part 1.Purification and some properties of the protease[J].Bulletin of the Faculty of Education Kobe University,1968,40(12):49-60.
[17]Caplice E,Fitzgerald G F.Food fermentations:role of microorganisms in food production and preservation[J].International Journal of Food Microbiology,1999,50(1-2):131-149.
[18]裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015(20):174-180.
[19]Lee B H,Lai Y S,Wu S C.Antioxidation,angiotensin converting enzyme inhibition activity,nattokinase,and antihypertension of Bacillus subtilis(natto)-fermented pigeon pea[J].Journal of Food&Drug Analysis,2015,23(4):750.
[20]Deepak V,Kalishwaralal K,Ramkumarpandian S,et al.Optimization of media composition for nattokinase production by Bacillus subtilis using response surface methodology[J].Bioresource Technology,2008,99(17):8170-8174.
[21]Wang D Y,Wang Y H,Guo L P,et al.Determination of the nitrogen content of amino acids in natto[J].Science&Technology of Food Industry,2010(9):361-362,366.
[22]Armenta R E,Guerrerolegarreta I.Amino acid profile and enhancement of the enzymatic hydrolysis of fermented shrimp carotenoproteins[J].Food Chemistry,2009,112(2):310-315.
[23]Chuang C C,Yeh A I.Rheological characteristics and texture attributes of glutinous rice cakes(mochi)[J].Journal of Food Engineering,2006,74(3):314-323.
[24]齐凤元,毕海燕,邵悦,等.花生纳豆与传统纳豆营养成分含量对比[J].中国调味品,2017,42(5):99-102.
[25]王瑞珍,蔡天娇,徐亚飞,等.双菌株联合固态发酵冷榨核桃粕提高产品纳豆激酶活性的研究[J].食品工业科技,2017(16):112-117.
[2]谢嵩,于宗琴,刘秀菊.纳豆激酶的制备及其降血脂功效研究[J].中国生化药物杂志,2015(1):17-20.
[3]安晓琼,李梦琴.纳豆的生理功能[J].食品与药品,2006(1):68-71.
[4]Murooka Y,Yamshita M.Traditional healthful fermented products of Japan[J].Journal of Industrial Microbiology&Biotechnology,2008,35(8):791-798.
[5]陈文珊,关茵,肖然,等.辅料对纳豆风味影响的研究[J].中国调味品,2011,36(1):55-57.
[6]董岳峰,麻秀芳,李晓艳,等.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.
[7]金虎,时杰,关品,等.大豆品种和混菌发酵对纳豆品质及风味改良效果研究[J].农产品加工,2016(17):4-7.
[8]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[9]GB 5009.228-2016,食品中挥发性盐基氮的测定[S].
[10]GB/T 23527-2009,蛋白酶制剂[S].
[11]Sumi H,Hamada H,Tsushima H,et al.A novel fibrinolytic enzyme(nattokinase)in the vegetable cheese natto:a typical and popular soybean food in the Japanese diet[J].Experientia,1987,43(10):1110-1111.
[12]Tsumura Y,Ohyane A,Yamashita K,et al.Which characteristic of natto:appearance,odor,or taste most affects preference for natto[J].Journal of Physiological Anthropology,2012,31(1):13.
[13]Muramatsu K,Katsumata R,Watanabe S,et al.Improvement of itohiki-natto[fermented soyfood]-manufacturing process[J].Journal of the Japanese Society for Food Science&Technology,2001(10):102-105.
[14]童军锋,郑晓冬.不同蒸煮方式和发酵时间下纳豆的性质比较[J].食品工业科技,2003(2):36-38.
[15]关茵,肖然,李春.从工艺角度改善纳豆风味的研究[J].中国酿造,2010(6):75-77.
[16]Tsuno S,Matsumoto M.Studies on the nutritional value of natto prorich II:Part 1.Purification and some properties of the protease[J].Bulletin of the Faculty of Education Kobe University,1968,40(12):49-60.
[17]Caplice E,Fitzgerald G F.Food fermentations:role of microorganisms in food production and preservation[J].International Journal of Food Microbiology,1999,50(1-2):131-149.
[18]裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015(20):174-180.
[19]Lee B H,Lai Y S,Wu S C.Antioxidation,angiotensin converting enzyme inhibition activity,nattokinase,and antihypertension of Bacillus subtilis(natto)-fermented pigeon pea[J].Journal of Food&Drug Analysis,2015,23(4):750.
[20]Deepak V,Kalishwaralal K,Ramkumarpandian S,et al.Optimization of media composition for nattokinase production by Bacillus subtilis using response surface methodology[J].Bioresource Technology,2008,99(17):8170-8174.
[21]Wang D Y,Wang Y H,Guo L P,et al.Determination of the nitrogen content of amino acids in natto[J].Science&Technology of Food Industry,2010(9):361-362,366.
[22]Armenta R E,Guerrerolegarreta I.Amino acid profile and enhancement of the enzymatic hydrolysis of fermented shrimp carotenoproteins[J].Food Chemistry,2009,112(2):310-315.
[23]Chuang C C,Yeh A I.Rheological characteristics and texture attributes of glutinous rice cakes(mochi)[J].Journal of Food Engineering,2006,74(3):314-323.
[24]齐凤元,毕海燕,邵悦,等.花生纳豆与传统纳豆营养成分含量对比[J].中国调味品,2017,42(5):99-102.
[25]王瑞珍,蔡天娇,徐亚飞,等.双菌株联合固态发酵冷榨核桃粕提高产品纳豆激酶活性的研究[J].食品工业科技,2017(16):112-117.