Effect of carbon source on flavor and nutrition components of natto sufu

DENG Yongjian1, LIU Jian2, GAO Zexin3, GAO Bing1, HU Yong1*

China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 51-54.

PDF(526 KB)
PDF(526 KB)
China Brewing ›› 2016, Vol. 35 ›› Issue (9) : 51-54. DOI: 10.11882/j.issn.0254-5071.2016.09.012

Effect of carbon source on flavor and nutrition components of natto sufu

Author information +
History +

Abstract

The effects of different carbon source, granularity and carbon source addition on flavor and nutrition components of natto sufu were researched and the changes of the natto sufu quality in the storage period were investigated. The results showed that adding whole grain rice meal 9%, natto sufu had no ammonia smell and bitter taste. The amino acid nitrogen content of natto sufu, natto colony count and nattokinase activity were 0.418 g/100 g, 6.9×108 CFU/g and 2 701 FU/g, respectively. The tests proved that the natto sufu quality in 16 d storage period was good.

Key words

carbon source / natto sufu / aroma / nutrition components

Cite this article

Download Citations
DENG Yongjian1, LIU Jian2, GAO Zexin3, GAO Bing1, HU Yong1*. Effect of carbon source on flavor and nutrition components of natto sufu[J]. China Brewing, 2016, 35(9): 51-54 https://doi.org/10.11882/j.issn.0254-5071.2016.09.012

References

[1] 张雪梅,蒲 彪. 腐乳的研究概况与发展前景[J]. 食品与发酵工业,2005,31(5):94-97.
[2] 王家槐. 腐乳的营养与保健功能[J]. 中国酿造,2002,21(4):4-6.
[3] 李幼筠. 中国腐乳的现代研究[J]. 中国酿造,2006,25(1):4-7.
[4] 梁洪波. 腐乳产蛋白酶菌株的筛选及多酶协同作用制备大豆多肽的研究[D]. 雅安:四川农业大学,2005.
[5] 蒋芳芳,刘 嘉,蒋立文. 腐乳品质改善的研究进展[J]. 中国酿造,2011, 30(11):1-5.
[6] HUANG Y H, LAI Y J, CHOU C C. Fermentation temperature affects the antioxidant activity of the enzyme-ripened sufu, an oriental traditional fermented product of soybean[J]. J Biosci Bioeng, 2011, 112(1): 49-53.
[7] MOY Y S, LU T J, CHOU C C. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean[J]. J Biosci Bioeng, 2012, 113(2): 196-201.
[8] 程昌泽. 腐乳毛霉的分离、鉴定、发酵性能及其菌丝自溶性研究[D]. 贵阳:贵州大学,2008.
[9] 姚 翔. 湖南益阳腐乳自然发酵菌种分析及盐浓度对腐乳后熟过程的影响[D]. 合肥:安徽农业大学,2012.
[10] 祁勇刚,高 冰,黄菲武,等. 纳豆腐乳发酵工艺优化[J]. 中国酿造,2016,35(8):78-82.
[11] 李 娟,程永强,管立军,等. 乙醇对低盐腐乳品质的影响[J]. 食品科技,2009,34(10):242-246.
[12] 徐海蒂,程永强,许永伟,等. 发酵菌种对低盐白腐乳感官品质的影响[J]. 食品与发酵工业,2007,33(10):17-22.
[13] 蒋芳芳,刘 嘉,蒋立文,等. 腐乳品质改善的研究进展[J]. 中国酿造,2011,30(1):7-11.
[14] 谭周进,周传云,廖兴华,等. 原料对纳豆品质的影响[J]. 食品科学,2003,24(1):87-90.
[15] 董 超,史延茂,田智斌,等. 纳豆发酵及后处理生产工艺对纳豆激酶活性的影响[J]. 中国酿造,2013,32(5):38-41.
[16] YOKO Y, CHEN P Y, ZHANG B, et al. Evalution of seed chemical quality traits and sensory properties of natto soybean[J]. Food Chem, 2014, 153(153): 186-192.
[17] 马善丽,叶 庆,徐 颖,等. 超高压处理对纳豆香气物质的影响[J]. 食品科学,2012,33(16):194-198.
[18] 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,2010,29(6):75-77.
[19] 郭 颖. 纳豆激酶制剂及活性测定方法的研究[D]. 大连:大连轻工业学院,2007.
PDF(526 KB)

Accesses

Citation

Detail

Sections
Recommended

/