海洋科学2017，Vol.41Issue(6)：48-54,7.DOI:10.11759/hykx20170110001
一种新型功能性海带豆酱的制备工艺研究
Study on the optimal fermentation technology for a new type of bean sauce with kelp using Bacillus natto
摘要
Abstract
This study investigated the optimal fermentation technology for a new type of food using Bacillus natto. [Method] After fermentation of kelp and soybean by Bacillus natto, the concentration of free amino nitrogen and nattokinase activity were determined, and then the optimum conditions were confirmed by single factor analysis and orthogonal test. [Result] The maximum concentration of free amino nitrogen reached 0.041% when the fermentation was performed at 44℃ for 54 h with an inoculation amount of 1%, a solid-to-water ratio of 1︰4 (m/V), and a mixing ratio of 2︰1. Meanwhile, the maximum activity of nattokinase reached 1426.53 IU/g after 48 h of fermen-tation at 40℃ with an inoculation amount of 3%, a solid-to-water ratio of 1︰2 (m/V), and a mixing ratio of 3︰1.关键词
海带/大豆/纳豆菌/发酵/游离氨基酸态氮/纳豆激酶活性Key words
kelp/soybean sauce/Bacillus natto/fermentation/free amino nitrogen/nattokinase activity分类
轻工纺织引用本文复制引用
杨星星,崔迎雪,武凌宇,王亚囡,刘远平,李钰金,魏玉西..一种新型功能性海带豆酱的制备工艺研究[J].海洋科学,2017,41(6):48-54,7.基金项目
This study was financially supported by Shandong province key R & D projects (Key technologies)(No.2016ZDJS06A01)山东省重点研发计划(重大关键技术)(2016ZDJS06A01) （Key technologies）
