CAJ | 학술논문

为优化发酵纳豆酱的后熟工艺条件, 以发酵成熟的纳豆为原料, 以纳豆激酶活性为指标, 就纳豆酱后熟过程中的前期水浴温度、时间、盐水质量分数、盐水添加量以及后续低温后熟时间对纳豆激酶的影响进行了研究, 并采用响应面法优化了工艺参数.结果表明: 发酵纳豆酱最适后熟工艺条件为添加质量分数3%的盐水0.60 mL/g, 58℃水浴23 h后, 在4~10℃后熟5 d, 此时纳豆酱的纳豆激酶活力达到768 U/g, 同时氨基态氮的质量分数达到0.77%, 口感绵滑细腻, 有明显的酱香味, 感官评价良好.
위우화발효납두장적후숙공예조건, 이발효성숙적납두위원료, 이납두격매활성위지표, 취납두장후숙과정중적전기수욕온도、 시간、 염수질량분수、 염수첨가량이급후속저온후숙시간대납두격매적영향진행료연구, 병채용향응면법우화료공예삼수.결과표명: 발효납두장최괄후숙공예조건위첨가질량분수3%적염수0.60 mL/g, 58℃수욕23 h후, 재4~10℃후숙5 d, 차시납두장적납두격매활력체도768 U/g, 동시안기태담적질량분수체도0.77%, 구감면활세니, 유명현적장향미, 감관평개량호.
In order to optimize the postripeness technology of natto sauce, the effects on natto kinase ac-tivity of pretreatment temperature, time, salinity, volume of saline and storage period at low temperature were tested with ripe natto as main material and natto kinase activity as index.The technological parame-ters were optimized by the method of response surface.The optimal conditions for postripeness of natto sacuce were determined, such as salt concentration was 3%, volume of saline was 0.60 mL/g, 58℃for 23 h, and then 5 d under 4-10℃.Natto kinase activity of natto sauce reached 768 U/g, and the con-tent of amino nitrogen reached 0.77%.Natto sauce of good sensory evaluation was smooth with delicate taste and obvious sauce flavor.