【摘要】 利用黄豆和花生混合原料制备花生纳豆,对花生纳豆和传统纳豆贮存过程中水分、蛋白质、脂肪、还原糖、氨基酸态氮等含量的变化进行对比,结果表明:二者营养成分含量不同,花生纳豆中脂肪含量比传统纳豆高,其余成分含量比传统纳豆低。两种纳豆在贮存的前4天营养成分含量变化均较大,6天以后变化缓慢,为纳豆的营养性研究及进一步改善纳豆风味、探索纳豆保质期等提供一定的科学依据。更多还原

【Abstract】 Raw materials of soybean and peanut are mixed to prepare peanut natto,and a comparative analysis is adopted on the content changes of moisture,protein,fat,reducing sugar,amino acid nitrogen as well as other components between peanut natto and traditional natto.The results demonstrate that the nutrient composition content of peanut natto and traditional natto is different.The fat content of peanut natto is higher than that of traditional natto;however,other composition content of peanut natto is lower than that of traditional natto.The nutrient composition content of these two kinds of natto is rather changeable in the first four days,but the change becomes slowly after six days.This discovery contributes to the nutritional study of natto and further improvement on the flavor of natto,and it also provides certain scientific basis for exploring the shelf life of natto.更多还原