Effect of Super Sweet Corn on the Processing and Flavour of High Protein Natto
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摘要: 纳豆营养丰富，有诸多对人体有益的功效，但是纳豆有刺激的氨味，难以被人们接受。本研究利用高蛋白大豆为原料，探究大豆的浸泡时间、接种量、发酵时间和发酵温度对高蛋白纳豆的影响，并确定高蛋白纳豆的最佳制备工艺，再加入超甜玉米改善纳豆的风味，提高纳豆的可接受度。结果表明：取10 g高蛋白大豆，浸泡时间20 h，接菌量8%，发酵时间26 h，发酵温度36 ℃的条件下制备的纳豆拉丝效果最好，刺激性气味降低，感官评分最高达97.85分，在此工艺的基础上，高蛋白大豆和超甜玉米复合比例为8:2的条件下，纳豆的纳豆激酶酶活达到1134.76 U/g，挥发性盐基氮含量32.87 mg/g，同时电子鼻和电子舌试验可以明显区分不同原料比例的纳豆，此时纳豆的风味最好，感官品质最佳。Abstract: Natto is rich in nutrients and has many beneficial effects on the human body, but it has a harsh ammonia taste that makes it difficult to be accepted by people. This study investigated the effects of soaking time, inoculum amount, fermentation time and fermentation temperature on high-protein natto using high-protein soybeans as raw material, and determined the best preparation process for high-protein natto, and then added super sweet corn to improve the flavour and acceptability of natto. The results showed that natto drawing effect was the best under the condition of 10 g of high-protein soybean, soaking time of 20 h, sterilization amount of 8%, fermentation time of 26 h, fermentation temperature of 36 ℃, the pungent odor was reduced, and the sensory score was up to 97.85 points, on the basis of this process, under the condition of a composite ratio of 8:2 of high-protein soybean and super sweet corn, the nattokinase enzyme activity of natto reached 1134.76 U/g, and the volatile salt-based nitrogen content was 32.87 mg/g. At the same time, the electronic nose and electronic tongue test could clearly distinguish natto with different raw material proportions, and natto had the best flavor and the best sensory quality.
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Key words:
- high protein soybean /
- natto /
- super sweet corn /
- natto kinase enzyme activity /
- volatile salt nitrogen /
- flavour
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图 3 发酵时间对高蛋白纳豆的品质影响
Figure 3. Effect of fermentation time on the quality of high protein natto
图 4 发酵温度对高蛋白纳豆的品质影响
Figure 4. Effect of fermentation temperature on the quality of high protein natto
图 5 复合比例对纳豆品质的影响（高蛋白大豆:超甜玉米）
Figure 5. Effect of compound ratio on quality of natto (high protein soybean:super sweet corn)
表 1 正交试验因素水平设计
Table 1. Factors and levels for orthogonal tests
水平 因素 A
浸泡时间（h）B
接种量（%）C
发酵时间（h）D
发酵温度（℃）1 12 6 22 32 2 16 8 24 36 3 20 10 26 40 
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表 2 感官评分标准
Table 2. Sensory rating scale
评分项目（100） 评分标准 分值（分） 粘度与拉丝（30） 粘稠度高、拉丝明显 21~30 粘稠度较好、拉丝一般 11~20 粘稠度低、拉丝性差 0~10 口感与色泽（30） 酥软、色泽鲜亮 21~30 较酥软、色泽暗淡 11~20 较干、颜色较深 0~10 气味（40） 有明显纳豆香味 30~40 具有纳豆的特殊香味且氨味少 21~30 香味淡、有氨味 11~20 无香味、氨味浓 0~10 
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表 3 正交试验结果与分析
Table 3. Results and analysis of orthogonal tests
实验
号A B C D 感官评分（分） 1 1 1 1 1 83.23 2 1 2 2 2 95.17 3 1 3 3 3 94.14 4 2 1 2 3 89.97 5 2 2 3 1 85.74 6 2 3 1 2 92.97 7 3 1 3 2 96.87 8 3 2 1 3 91.32 9 3 3 2 1 84.53 k1 90.85 90.02 89.17 84.50 k2 89.56 90.74 89.89 95.00 k3 90.91 90.55 92.25 88.14 R 1.35 0.72 3.08 10.5 最优组合 A3B2C3D2 
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表 4 超甜玉米不同比例复合纳豆中挥发性化合物的种类及相对含量
Table 4. Types and relative content of volatile compounds in composite natto in different raw material ratios
原料
比例10:0 9:1 8:2 7:3 6:4 数量 含量（%） 数量 含量（%） 数量 含量（%） 数量 含量（%） 数量 含量（%） 醇 4 9.563 0 0 4 9.701 3 10.481 4 11.090 酸 5 5.556 2 4.151 4 8.330 2 3.726 2 0.922 酮 3 5.012 2 0 5 9.894 2 18.652 1 20.908 酯 7 3.146 1 0 0 0 0 0 1 0.680 醛 2 2.118 0 0 1 1.152 0 0 0 0 吡嗪 3 1.117 1 1.322 0 0 0 0 0 0 烷烯烃 50 63.461 15 94 .527 17 62.457 16 63.793 17 62.573 其他 12 9.928 1 0 1 8.467 1 3.347 1 3.826 
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