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Comparison on the Quality of Fermented Soybean in Different Forms on Natto(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年05期
Page:
776-780
Research Field:
Publishing date:

Info

Title:
Comparison on the Quality of Fermented Soybean in Different Forms on Natto
Author(s):
QI Hong-bing1SONG Jun-xia2
(1.Life Sciencesand Techology School, Lingnan Normal University,Zhanjiang 524048,China; 2.Physical Sciences and Techology School, Lingnan Normal University,Zhanjiang 524048,China)
Keywords:
NattoFermentationDiffenent treatmentsQuality comparison
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.05.0776
Abstract:
In order to compare the quality of fermented soybean in different forms on natto. In this experiment, natto was fermented with the whole,crushed and powder soybean varieties. Sensory evaluation, moisture content, organic nutrients (protein, fat, polysaccharides) were performed on three different soybean fermented natto products. The results showed that there were differences in sensory evaluation of natto fermented by different treatments . The whole natto and broken natto taste better, more mucus; The organic nutrition and moisture content are different, and the content of water and fat in powdered fermented natto was higher than that of the other two, and the taste was wet and greasy. The content of protein and mucopoly saccharide in fermented natto was high, and the number of bacteria in broken natto products was the most. So the best fermentation method is granular fermentation.

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Last Update: 2018-10-08