固载纳豆菌发酵鹰嘴豆产品的感官评价

摘要

以鹰嘴豆为原料，通过正交实验结合感官评价方法研究固载纳豆菌发酵鹰嘴豆的最佳制作工艺，并将固载纳豆菌发酵鹰嘴豆与固载发酵大豆进行感官评价对比。结果表明，固载纳豆菌发酵鹰嘴豆的最佳条件为：发酵时间36 h、发酵温度38℃、接菌量0．6 g ／ g、料液比1∶10 g ／mL。通过比较固载纳豆菌发酵鹰嘴豆和发酵大豆的感官评价得出：发酵鹰嘴豆质地、气味等方面均优于发酵大豆。为鹰嘴豆的开发利用提供了新途径。%Using the chickpeas as the raw material,the optimal processing technology of chickpeas fer-mented by immobilized bacillus natto (natto - chickpea)was studied by the orthogonal experiments com-bined with sensory evaluation. The sensory evaluation of natto - chickpea was compared to that of soybean fermented by immobilized bacillus natto (natto - soybean). The results showed that the optimal fermenta-tion conditions for natto - chickpea were:fermentation time 36 h,fermentation temperature 38 ℃,inocu-lum concentration 0. 6 g / g and ratio of solid to liquid 1∶ 10 g / mL. According to the result of the sensory evaluation,the natto - chickpea had higher sensory scores than natto - soybean in texture and odor. It provided a new way for the development and utilization of the chikckpea.