粮油食品科技2016，Vol.24Issue(4)：86-89,4.
固载纳豆菌发酵鹰嘴豆产品的感官评价
Sensory evaluation of chickpea fermented by immobilized bacillus natto
摘要
Abstract
Using the chickpeas as the raw material,the optimal processing technology of chickpeas fer-mented by immobilized bacillus natto (natto - chickpea)was studied by the orthogonal experiments com-bined with sensory evaluation. The sensory evaluation of natto - chickpea was compared to that of soybean fermented by immobilized bacillus natto (natto - soybean). The results showed that the optimal fermenta-tion conditions for natto - chickpea were:fermentation time 36 h,fermentation temperature 38 ℃,inocu-lum concentration 0. 6 g / g and ratio of solid to liquid 1∶ 10 g / mL. According to the result of the sensory evaluation,the natto - chickpea had higher sensory scores than natto - soybean in texture and odor. It provided a new way for the development and utilization of the chikckpea.关键词
鹰嘴豆/大豆/固载微生物技术/感官评价Key words
chickpea/soybean/immobilized microorganism technology/sensory evaluation分类
化学化工引用本文复制引用
金爽,谭金燕,白秀云,吕晨,夏欣欣,付玉杰..固载纳豆菌发酵鹰嘴豆产品的感官评价[J].粮油食品科技,2016,24(4):86-89,4.基金项目
国家自然科学基金面上项目（31270618）；黑龙江省博士后资助项目（LBH － Z15206）；哈尔滨市科技局应用技术研究与开发项目（2015RQQXJ044）；黑龙江中医药大学校科研基金（2014bs07）；中国博士后基金资助项 （）
