不同干燥工艺对纳豆粉剂品质的影响
不同干燥工艺对纳豆粉剂品质的影响(8000字)
摘 要：纳豆是由纳豆菌发酵大豆而制成的一种功能性食品，其保健作用主要与纳豆中的多种功能因子有关。但是不同干燥方式和干燥条件会对纳豆成分活性产生较大影响,因此干燥过程是纳豆相关产品生产的重要控制步骤 。本文通过对纳豆的热风干燥及真空冷冻干燥前后的基本成分如纳豆菌数量、氨基酸态氮、大豆异黄酮及纳豆激酶活性进行了比较。结果表明，在新鲜纳豆、冷冻干燥粉、热风干燥粉中纳豆菌数量变化不大，酶活性与温度有相关性，大豆异黄酮含量分别为26μg/g 、39μg/g 、31μg/g，氨基酸态氮含量分别为0.52%、0.56%和0.87%。冷冻干燥效果整体优于热风干燥。
关键词：纳豆；冷冻干燥；热风干燥
Effect of Natto Powder Quality With Different Drying Methods
Abstract:Natto is hygienical food which are fermented by Bacillus Natto. Natto ’s hygienical function are due to many functional factors .However,different drying methods and conditions have big effects on natto’s components,so the process of drying is an important control step of producing natto’s relative products.By comparing the change of basic components such as the number of Bacillus Natto 、Soybean Isoflavones、amino acid nitrogen、nattokinase after vaccum freeze-drying and heated-drying . The result suggested that the number of Bacillus Natto’s change was small in natto、freeze-drying natto powder、heated-drying natto powder and nattokinase activity was related to tempreture.The total content of soybean Isoflavones was 26μg/g 、39μg/g 、31μg/g respectively , the content of amino acid nitrogen was 0.52%、0.56%和0.87%. Vaccum freeze-drying was superior to heated-drying. [版权所有：http://DOC163.com]
Key words: Natto ;Vaccum freeze-drying ;Heated-drying
[资料来源：www.doc163.com]
