| 纳豆风味改良的研究进展 |
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| 作者姓名： | 张震鹏 龙彬彬 都双 钟晗月 |
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| 作者单位： | 湖北工业大学 |
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| 摘 要： | 纳豆是一种用豆类发酵制成的具有天然溶栓效果的传统养生食品,发酵会产生一股特殊的氨味导致其难以迎合国人口味,阻碍了其深入推广。基于此,本文综述了近年来我国相关学者对改良纳豆风味所做出的改进措施及其研究成果。
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| 关 键 词： | 纳豆 风味改良 发酵原料 发酵菌种 |
Research Progress on Flavor Improvement of Natto |
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| Authors: | ZHANG Zhenpeng LONG Binbin DU Shuang ZHONG Hanyue |
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| Institution: | (Hubei University of Technology,Wuhan 430070,China) |
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| Abstract: | Natto is a traditional health food with natural thrombolytic effect made by fermenting beans.Fermentation will produce a special ammonia smell which makes it difficult to cater to the tastes of the Chinese people and hinders its indepth promotion.Based on this,this article reviews the improvement measures and research results made by Chinese scholars to improve the flavor of natto in recent years,so as to provide a reference for the improvement of natto production technology. |
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| Keywords: | natto flavor improvement fermentation raw materials fermentation strains |
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