| 常见豆类制备纳豆的品质比较 |
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| 引用本文： | 宋军霞.常见豆类制备纳豆的品质比较[J].大豆科学,2017,36(2). |
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| 作者姓名： | 宋军霞 |
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| 作者单位： | 岭南师范学院物理科学与技术学院,广东湛江,524048 |
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| 摘 要： | 对大豆、黑豆、绿豆、褪皮绿豆、红豆、腰豆6种不同种类的豆子进行发酵,检测不同原料对纳豆品质的影响,包括纳豆口味的感官评价、有机营养成分(蛋白质、总氨基酸、粘多糖)、水分含量的测量和纳豆芽孢杆菌的生长曲线测定。结果表明:6种豆类制成的纳豆中,大豆和褪皮绿豆的口味最佳。其中大豆制品在水分、粘多糖和营养物质方面综合品质最佳,而褪皮绿豆的粘多糖成分的含量最高,可作为新一代的纳豆后备材料。
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| 关 键 词： | 纳豆 品质 原料 制备 |
Quality Comparison of Natto Made from Common Beans |
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| SONG Jun-xia.Quality Comparison of Natto Made from Common Beans[J].Soybean Science,2017,36(2). |
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| Authors: | SONG Jun-xia |
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| Abstract: | In this study,six different types of bean,including soybean,black bean,green bean,fade skin-green bean,red bean and waist bean were fermented.Through testing natto's sensory evaluation of flavor,the content of organic nutrients (including protein,amino acid,mucoitin),water content and the growth curve of bacillus natto,we compared the quality of natto made from different common beans.The result showed that soybean and fade skin-green bean were better materials for natto production on flavor.In addition,soybean production had the best comprehensive quality of water content,mucoitin and nutrients.The fade skin-green bean production got the highest mucoitin content,it could be a reserve materials for natto production. |
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| Keywords: | Natto Quality Material Production |
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