摘要
以纳豆活菌数为指标,比较真空冷冻干燥和热风干燥对纳豆中活菌数的影响,并对不同干燥方式制成的纳豆粉感官评定。试验结果表明,鲜纳豆经真空冷冻干燥12 h后,纳豆菌的存活率为35.04%,而鲜纳豆在(80~85)℃温度下烘烤6 h,纳豆菌的存活率则为100%,水分含量均保持在1.5%~3.0%。而且纳豆烘干粉比纳豆冻干粉具有更好的感官品质。因此,热风干燥的方法更适用于纳豆粉的工业化生产。
In this study,the viable count of natto was used as an index to compare the effects of vacuum freeze-drying and hot-air drying on the viable count of natto and the sensory evaluation of natto powder made from different drying methods.The experimental results showed that the survival rate of Bacillus natto was35.04%after fresh natto being freeze-dried for12h.While the fresh natto was baked at (80-85)℃ for6h,the survival rate of Bacillus natto was100%,and the moisture content was maintained at1.5%to3.0%,and the hot-air drying natto powder has better sensory quality than the freeze-drying natto powder.Therefore,the hot-air drying method is more suitable for the industrial production of natto powder.
作者
李宏梁
杜磊
王欢
尉璐杰
孙宝国
LI Hong-liang;DU Lei;WANG Huan;WEI Lu-jie;SUN Bao-guo(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi'an710021;Beijing Technology and Business University,Beijing100048)
出处
《食品科技》
CAS
北大核心
2018年第11期61-64,共4页
Food Science and Technology
关键词
真空冷冻干燥
热风干燥
活菌数
水分含量
vacuum freeze-drying
hot-air drying
number of viable cells
moisture content
