摘要
纳豆是日本传统大豆发酵食品,有很多健康益处,世界各地研究纳豆的生理保健作用及相关深加工产品取得了很大进展。蜂蜜甜味天然,香气协调,营养价值丰富,优于其他甜味剂。实验采用实验室保藏的序号1309菌种发酵纳豆,利用纳豆发酵所得黏液结合蜂蜜调配一款具有纳豆风味的调配饮料。采用序号为1309的菌种发酵纳豆,以其发酵提取液为主体,配合蜂蜜等辅料,以纳豆黏液、蜂蜜、柠檬酸、β环糊精4个因素设计正交试验,并对调配饮料进行感官评价,最终确定纳豆风味饮料的最佳配比为:纳豆黏液1.5%,蜂蜜20%,柠檬酸0.15%,β-环糊精0.08%。所得产品具有纳豆和蜂蜜风味,酸甜适中,有较好的保健功能以及广阔的市场开发前景。
Natto is a traditional fermented soybean food in Japan,which has many health benefits.The research on the physiological health effects of natto and the production of related deep processing products have made great progress.Honey has natural sweet taste,harmonious aroma and rich nutritional value,which is superior to other artificial or natural sweeteners.In this experiment,the serial number 1309 of bee product processing laboratory was used to ferment natto,and the mucus obtained from natto fermentation combined with honey was used to prepare a mixed beverage with natto flavor.The fermentation of natto with sequence number 1309 was carried out.The orthogonal experiment was designed with 4 factors,including natto mucus,honey,citric acid and beta cyclodextrin,and the best proportion of natto flavor beverage was determined by the orthogonal experiment:natto mucus 1.5%,honey 20%,citric acid 0.15%andβ-cyclodextrin 0.08%.The product has taste of natto and honey,moderate sour and sweet,good health care function and broad market development prospect.
作者
徐昂
XU Ang(Yunnan Zhongjian Inspection Technology Co.,Ltd.,Kunming 650000,China)
出处
《饮料工业》
2023年第4期31-35,共5页
Beverage Industry
作者简介
徐昂(1995-),男,学士,研究方向为新型食品工艺。E-mail:1763691898@qq.com。
