本文主要研究内容
作者杜磊（2019）在《影响纳豆粉品质关键因素的研究》一文中研究指出：纳豆源于中国传统发酵食品豆豉,具有很高的营养价值和多种生理功能。但由于发酵纳豆过程中会有特殊氨味的产生,部分国人难以接受。如果把纳豆干燥后制作成纳豆粉,会在一定程度上减少氨味,但会对纳豆粉的品质造成一定影响。为了生产出适合国人口味的纳豆粉,同时保证纳豆粉的高品质,本课题探究了不同干燥方式、不同纳豆菌菌株与不同豆子原料对纳豆粉品质的影响,选取最优发酵纳豆条件和最优纳豆干燥工艺来制作高品质纳豆粉,并对纳豆粉的储存稳定性进行了研究。主要研究内容和结论包括三个方面。(1)不同干燥方式对纳豆粉品质影响的研究。分别比较真空冷冻干燥和热风干燥对纳豆粉中活菌数、纳豆激酶活力的影响,并对不同干燥方式制成的纳豆粉进行感官评定。实验结果表明,在纳豆粉中水分含量保持在3%以内时,鲜纳豆采用真空冷冻干燥方法干燥12 h后,纳豆中的干基纳豆活菌数由2.56×10~9 CFU/g降低为8.97×10~8 CFU/g,纳豆菌的损失率为64.9%,纳豆中的干基纳豆激酶活力由6532 IU/g降低为5246 IU/g,纳豆激酶活力的损失率为19.6%,而选用热风干燥温度60-65℃干燥24 h后,虽然纳豆激酶活力的损失率较高为36.8%,但纳豆菌的损失率较低为2.3%,且纳豆烘干粉比纳豆冻干粉的感官品质更好。因此,将热风干燥技术应用于纳豆粉的工业化生产,既可以在一定程度上保证纳豆粉的品质,也可以提高生产效率,降低生产成本。(2)纳豆菌的优选及其对纳豆粉品质的影响。对比不同纳豆菌菌株的产芽孢率和耐热性,优选纳豆菌菌株来发酵纳豆,采用Box-Behnken响应面实验,对优选纳豆菌菌株发酵纳豆条件进行优化,并对发酵好的纳豆利用最优干燥方式制成纳豆粉,探究优选纳豆菌菌株对纳豆粉品质的影响。实验结果表明,纳豆菌菌株S3的产芽孢率较高、芽孢耐热性较好,因此,选择纳豆菌菌株S3用于发酵纳豆,在接种量为7%、发酵温度为37℃、发酵时间为30 h的条件下,发酵纳豆的干基纳豆激酶活力最高为7889 IU/g,干基纳豆活菌数最高为2.99×10~9 CFU/g。与燕京纳豆粉对比,纳豆菌菌株S3发酵纳豆干燥后,纳豆激酶活力较大为6181 IU/g、纳豆激酶活力损失率较低为21.6%、纳豆活菌数相对较多为2.94×10~9 CFU/g,纳豆烘干粉的感官品质得分较高。(3)不同豆子对纳豆粉品质影响的研究。分别比较不同种类豆子和不同产地黄豆对发酵纳豆品质的影响,选取最优发酵纳豆的原料,利用最优发酵纳豆条件发酵纳豆和最优干燥纳豆方式制成高品质纳豆粉,探究高品质纳豆粉的主要组成成分和储存稳定性。实验结果表明,选取东北小粒黄豆为原料,接种纳豆菌菌株S3,在接种量为7%、发酵温度为37℃、发酵时间为30 h的条件下,发酵纳豆的纳豆活菌数和纳豆激酶活力都较高分别为3.41×10~9 CFU/g,8767 IU/g,其感官评价最好,同时,干燥制得纳豆粉的纳豆活菌数和纳豆激酶活力也较高,且感官评价较好。与原料黄豆粉对比,高品质纳豆烘干粉的营养价值较好,其在25℃常温条件下储存较为稳定,具有较长的储存期。本课题优选发酵纳豆的原料和菌株,优化纳豆的发酵工艺,采用热风干燥技术生产的纳豆烘干粉活菌数较高、感官品质较好,提高了生产效率,降低了生产成本,为工业化生产纳豆粉提供了技术支持。
Abstract
na dou yuan yu zhong guo chuan tong fa jiao shi pin dou chi ,ju you hen gao de ying yang jia zhi he duo chong sheng li gong neng 。dan you yu fa jiao na dou guo cheng zhong hui you te shu an wei de chan sheng ,bu fen guo ren nan yi jie shou 。ru guo ba na dou gan zao hou zhi zuo cheng na dou fen ,hui zai yi ding cheng du shang jian shao an wei ,dan hui dui na dou fen de pin zhi zao cheng yi ding ying xiang 。wei le sheng chan chu kuo ge guo ren kou wei de na dou fen ,tong shi bao zheng na dou fen de gao pin zhi ,ben ke ti tan jiu le bu tong gan zao fang shi 、bu tong na dou jun jun zhu yu bu tong dou zi yuan liao dui na dou fen pin zhi de ying xiang ,shua qu zui you fa jiao na dou tiao jian he zui you na dou gan zao gong yi lai zhi zuo gao pin zhi na dou fen ,bing dui na dou fen de chu cun wen ding xing jin hang le yan jiu 。zhu yao yan jiu nei rong he jie lun bao gua san ge fang mian 。(1)bu tong gan zao fang shi dui na dou fen pin zhi ying xiang de yan jiu 。fen bie bi jiao zhen kong leng dong gan zao he re feng gan zao dui na dou fen zhong huo jun shu 、na dou ji mei huo li de ying xiang ,bing dui bu tong gan zao fang shi zhi cheng de na dou fen jin hang gan guan ping ding 。shi yan jie guo biao ming ,zai na dou fen zhong shui fen han liang bao chi zai 3%yi nei shi ,xian na dou cai yong zhen kong leng dong gan zao fang fa gan zao 12 hhou ,na dou zhong de gan ji na dou huo jun shu you 2.56×10~9 CFU/gjiang di wei 8.97×10~8 CFU/g,na dou jun de sun shi lv wei 64.9%,na dou zhong de gan ji na dou ji mei huo li you 6532 IU/gjiang di wei 5246 IU/g,na dou ji mei huo li de sun shi lv wei 19.6%,er shua yong re feng gan zao wen du 60-65℃gan zao 24 hhou ,sui ran na dou ji mei huo li de sun shi lv jiao gao wei 36.8%,dan na dou jun de sun shi lv jiao di wei 2.3%,ju na dou hong gan fen bi na dou dong gan fen de gan guan pin zhi geng hao 。yin ci ,jiang re feng gan zao ji shu ying yong yu na dou fen de gong ye hua sheng chan ,ji ke yi zai yi ding cheng du shang bao zheng na dou fen de pin zhi ,ye ke yi di gao sheng chan xiao lv ,jiang di sheng chan cheng ben 。(2)na dou jun de you shua ji ji dui na dou fen pin zhi de ying xiang 。dui bi bu tong na dou jun jun zhu de chan ya bao lv he nai re xing ,you shua na dou jun jun zhu lai fa jiao na dou ,cai yong Box-Behnkenxiang ying mian shi yan ,dui you shua na dou jun jun zhu fa jiao na dou tiao jian jin hang you hua ,bing dui fa jiao hao de na dou li yong zui you gan zao fang shi zhi cheng na dou fen ,tan jiu you shua na dou jun jun zhu dui na dou fen pin zhi de ying xiang 。shi yan jie guo biao ming ,na dou jun jun zhu S3de chan ya bao lv jiao gao 、ya bao nai re xing jiao hao ,yin ci ,shua ze na dou jun jun zhu S3yong yu fa jiao na dou ,zai jie chong liang wei 7%、fa jiao wen du wei 37℃、fa jiao shi jian wei 30 hde tiao jian xia ,fa jiao na dou de gan ji na dou ji mei huo li zui gao wei 7889 IU/g,gan ji na dou huo jun shu zui gao wei 2.99×10~9 CFU/g。yu yan jing na dou fen dui bi ,na dou jun jun zhu S3fa jiao na dou gan zao hou ,na dou ji mei huo li jiao da wei 6181 IU/g、na dou ji mei huo li sun shi lv jiao di wei 21.6%、na dou huo jun shu xiang dui jiao duo wei 2.94×10~9 CFU/g,na dou hong gan fen de gan guan pin zhi de fen jiao gao 。(3)bu tong dou zi dui na dou fen pin zhi ying xiang de yan jiu 。fen bie bi jiao bu tong chong lei dou zi he bu tong chan de huang dou dui fa jiao na dou pin zhi de ying xiang ,shua qu zui you fa jiao na dou de yuan liao ,li yong zui you fa jiao na dou tiao jian fa jiao na dou he zui you gan zao na dou fang shi zhi cheng gao pin zhi na dou fen ,tan jiu gao pin zhi na dou fen de zhu yao zu cheng cheng fen he chu cun wen ding xing 。shi yan jie guo biao ming ,shua qu dong bei xiao li huang dou wei yuan liao ,jie chong na dou jun jun zhu S3,zai jie chong liang wei 7%、fa jiao wen du wei 37℃、fa jiao shi jian wei 30 hde tiao jian xia ,fa jiao na dou de na dou huo jun shu he na dou ji mei huo li dou jiao gao fen bie wei 3.41×10~9 CFU/g,8767 IU/g,ji gan guan ping jia zui hao ,tong shi ,gan zao zhi de na dou fen de na dou huo jun shu he na dou ji mei huo li ye jiao gao ,ju gan guan ping jia jiao hao 。yu yuan liao huang dou fen dui bi ,gao pin zhi na dou hong gan fen de ying yang jia zhi jiao hao ,ji zai 25℃chang wen tiao jian xia chu cun jiao wei wen ding ,ju you jiao chang de chu cun ji 。ben ke ti you shua fa jiao na dou de yuan liao he jun zhu ,you hua na dou de fa jiao gong yi ,cai yong re feng gan zao ji shu sheng chan de na dou hong gan fen huo jun shu jiao gao 、gan guan pin zhi jiao hao ,di gao le sheng chan xiao lv ,jiang di le sheng chan cheng ben ,wei gong ye hua sheng chan na dou fen di gong le ji shu zhi chi 。
论文参考文献
论文详细介绍
论文作者分别是来自陕西科技大学的杜磊，发表于刊物陕西科技大学2019-07-15论文，是一篇关于纳豆粉论文,纳豆芽孢杆菌论文,纳豆活菌数论文,纳豆激酶活力论文,热风干燥论文,真空冷冻干燥论文,陕西科技大学2019-07-15论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自陕西科技大学2019-07-15论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：纳豆粉论文; 纳豆芽孢杆菌论文; 纳豆活菌数论文; 纳豆激酶活力论文; 热风干燥论文; 真空冷冻干燥论文; 陕西科技大学2019-07-15论文;