For getting the suitability of natto flavor,black soybean was took as raw material,using response surface analysis method,the sensory evaluation was used as response value. Studying the fermentation technology of black soybean natto.The results showed the optimal fermentation conditions were as follows:soaking time 19.5 h,the fermentation time 23.5 h,inoculation 4.5%. Under the optimal conditions,natto was gray black,with natto smelled,soft. Therefore took black soybeans as raw material to make natto by fer...
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
