不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价

为探究不同品种蚕豆发酵郫县豆瓣甜瓣子的适宜性，本研究对11 种蚕豆原料的物理指标、营养成分，以及发酵制得甜瓣子的基础理化指标、质构特性和感官品质进行分析，并运用因子分析对甜瓣子品质进行综合评价。结果表明，11 个品种蚕豆原料及其甜瓣子间各项品质指标总体存在显著差异（P＜0.05），通过因子分析将甜瓣子14 项品质指标降维为3 个主因子，其累计方差贡献率达90.410%，并构建甜瓣子品质综合评价模型。采用聚类分析将11 个品种甜瓣子划分为3 类，结合综合评价得分结果可知，第I类包括未知（QY）、‘成都大白’（CDDB）和‘成胡’（CH）系列甜瓣子，品质优良；第II类包括‘通蚕鲜6号’（TCX）甜瓣子，品质中等；第III类包括‘云豆2662’（YD）和未知（SCZG）甜瓣子，品质较差。进一步通过蚕豆品种与甜瓣子品质相关性分析发现，高蛋白质、低淀粉和籽粒大小适中的蚕豆品种具有较高的甜瓣子加工适宜性。综上，QY、CDDB和CH系列品种蚕豆可作为甜瓣子加工专用品种。本研究可为郫县豆瓣综合品质评价及加工专用蚕豆品种的筛选提供一定的参考。

Suitability of Different Broad Bean Cultivars for Producing Pixian Broad Bean Paste-Meju

To explore the suitability of different broad bean cultivars for producing Pixian broad bean paste-meju, 11 broad bean cultivars were studied for their physical properties and nutritional value. Also, the physicochemical and textural properties and sensory quality of Pixian broad bean paste-meju made from these cultivars were analyzed. Factor analysis was used for comprehensive quality evaluation of Pixian broad bean paste-meju. The results showed that there was significant difference in quality indexes among the 11 cultivars of broad bean and Pixian broad bean paste-meju from them (P < 0.05). Through factor analysis, the dimensionality of the 14 quality indicators of Pixian broad bean paste-meju was reduced to three principal factors, which contributed?cumulatively?to 90.410% of the total variation. A comprehensive evaluation model for Pixian broad bean paste-meju quality was constructed based on the results. The 11 Pixian broad bean paste-meju were divided into three groups by cluster analysis. Group I included Pixian broad bean paste-meju made from the cultivars QY, CDDB and CH, whose quality was evaluated as good. Group II included that made from the cultivar TCX, whose quality was evaluated as medium. Group III included those made from the cultivars YD and SCZG, whose quality was evaluated as poor. Correlation analysis indicated that cultivars with high protein content, low starch content and moderate seed size such as QY, CDDB and CH were more suitable for processing Pixian broad bean paste-meju. This study can provide reference for the comprehensive quality evaluation of Pixian broad bean paste-meju and the selection of special broad bean varieties for processing.