[1]宋军霞.常见豆类制备纳豆的品质比较[J].大豆科学,2017,36(02):309-315.[doi:10.11861/j.issn.1000-9841.2017.02.0309]
　SONG Junxia.Quality Comparison of Natto Made from Common Beans[J].Soybean Science,2017,36(02):309-315.[doi:10.11861/j.issn.1000-9841.2017.02.0309]
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常见豆类制备纳豆的品质比较

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第36卷 期数: 2017年02期 页码: 309-315 栏目: 出版日期: 2017-03-20
Title:
Quality Comparison of Natto Made from Common Beans
作者:
宋军霞
（岭南师范学院 物理科学与技术学院, 广东 湛江 524048）
Author(s):
SONG Junxia
（Physical Science and Technology School, Lingnan Normal University，Zhanjiang 524048, China）
关键词:
纳豆; 品质; 原料; 制备
Keywords:
Natto; Quality; Material; Production
DOI:
10.11861/j.issn.1000-9841.2017.02.0309
文献标志码:
A
摘要:
对大豆、黑豆、绿豆、褪皮绿豆、红豆、腰豆6种不同种类的豆子进行发酵，检测不同原料对纳豆品质的影响，包括纳豆口味的感官评价、有机营养成分（蛋白质、总氨基酸、粘多糖）、水分含量的测量和纳豆芽孢杆菌的生长曲线测定。结果表明： 6种豆类制成的纳豆中，大豆和褪皮绿豆的口味最佳。其中大豆制品在水分、粘多糖和营养物质方面综合品质最佳，而褪皮绿豆的粘多糖成分的含量最高，可作为新一代的纳豆后备材料。
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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备注/Memo

第一作者简介： 宋军霞（1971-），女，学士，助理实验师。E-mail: qhbsjxqxy@126.com。

更新日期/Last Update: 2017-05-14