文章基本信息

标题：Study on the Improvement of Natto-production Process
作者：Ying-Ying Ma ; Qing-Bin Liu ; Hua-Wei Yang 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：9
页码：704-708
DOI：10.19026/ajfst.7.1631
出版社：MAXWELL Science Publication
摘要：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 38C and fermentation time 13 h.