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Article Information:
Study on the Improvement of Natto-production Process
Ying-Ying Ma, Qing-Bin Liu, Hua-Wei Yang, Yong-Yao Tang and Jian-Gang Yang
Corresponding Author: Jian-Gang Yang
Submitted: July 24, 2014
Accepted: September 13, 2014
Published: March 25, 2015 |
Abstract:
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To improve the Natto flavor, in this experiment, different ratios between black soybean and soybean as raw materials were used to explore the suitable fermentation conditions for Natto producing. The results of orthogonal test show that the best condition is: the ratio of black soybean to soybean is 1:4, boiling for 30 min, Bacillus natto inoculation amount 10%, fermentation temperature 38C and fermentation time 13 h.
Key words: Fermentation, improvement, Natto, nattokinase, producing craft, ,
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Abstract
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Cite this Reference:
Ying-Ying Ma, Qing-Bin Liu, Hua-Wei Yang, Yong-Yao Tang and Jian-Gang Yang, . Study on the Improvement of Natto-production Process. Advance Journal of Food Science and Technology, (9): 704-708.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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