富含GABA的纳豆咀嚼片生产技术研究
Research of production technology of GABA- riched Natto chewable tablet
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摘要: 本研究在大豆发芽富集γ-氨基丁酸（GABA）的基础上,接种纳豆芽孢杆菌,37℃下发酵24 h,经干燥、粉碎后,制作富含GABA和纳豆激酶（NK）的纳豆咀嚼片。结果表明:采用柠檬酸低氧发芽后再经低温冷冻与回温处理,发芽大豆中GABA含量高达1.24 mg/g DW;经纳豆芽孢杆菌发酵后大豆中GABA含量升至3.87 mg/g DW,同时NK活力升至每克鲜纳豆0.06个TAME单位;以45%的纳豆粉为原料制作的咀嚼片中GABA含量达到2.07 mg/片,纳豆激酶（NK）活力为0.063 TAME单位/片。通过该生产技术,可生产富含GABA和NK活力的功能性纳豆咀嚼片。Abstract: Bacillus natto was vaccinated to soybean which was rich in γ- aminobutyric acid( GABA) after germination and germinated soybean was fermented at 37 ℃ for 24 h. Natto chewable tablets rich in GABA and nattokinase( NK) activity was produced after being dried and crushed. Results showed that GABA content in germinated soybean reached 1.24 mg / g DW after being soaked in citric acid,along with hypoxia,freezing and thawing treatments.The content of GABA was up to 3.87 mg / g DW and NK activity was up to 0.06 TAME units in per gram fresh natto after being fermented by Bacillus natto.Each pill of natto chewable tablet had 2.07 mg GABA and 0.063 TAME units NK when 45% of natto powder was added.Based on this conditions above in this paper,the Natto chewable tablet which was rich in γ- aminobutyric acid( GABA) and also had high nattokinase( NK) activity could be prepared.
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