Effect of Super Sweet Corn on the Processing and Flavour of High Protein Natto

Abstract

Natto is rich in nutrients and has many beneficial effects on the human body, but it has a harsh ammonia taste that makes it difficult to be accepted by people. This study investigated the effects of soaking time, inoculum amount, fermentation time and fermentation temperature on high-protein natto using high-protein soybeans as raw material, and determined the best preparation process for high-protein natto, and then added super sweet corn to improve the flavour and acceptability of natto. The results showed that natto drawing effect was the best under the condition of 10 g of high-protein soybean, soaking time of 20 h, sterilization amount of 8%, fermentation time of 26 h, fermentation temperature of 36 ℃, the pungent odor was reduced, and the sensory score was up to 97.85 points, on the basis of this process, under the condition of a composite ratio of 8:2 of high-protein soybean and super sweet corn, the nattokinase enzyme activity of natto reached 1134.76 U/g, and the volatile salt-based nitrogen content was 32.87 mg/g. At the same time, the electronic nose and electronic tongue test could clearly distinguish natto with different raw material proportions, and natto had the best flavor and the best sensory quality.

Keywords

• high protein soybean
• natto
• super sweet corn
• natto kinase enzyme activity
• volatile salt nitrogen
• flavour