|Table of Contents|

Quality Comparison of Natto Made from Common Beans(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年02期
Page:
309-315
Research Field:
Publishing date:

Info

Title:
Quality Comparison of Natto Made from Common Beans
Author(s):
SONG Junxia
（Physical Science and Technology School, Lingnan Normal University，Zhanjiang 524048, China）
Keywords:
Natto; Quality; Material; Production
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.02.0309
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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Last Update: 2017-05-14