不同发酵工艺对酸豆角品质的影响

以新鲜的豆角为原料，采用自然湿法发酵、自然干法发酵、纯种湿法发酵、纯种干法发酵4种发酵方法制作酸豆角，测定在发酵过程中，酸豆角中的pH值、总酸、还原糖、总糖、氨基酸态氮、亚硝酸盐含量的变化规律，分析4种不同发酵工艺对酸豆角品质的影响。结果表明，纯种湿法发酵对酸豆角品质的效果最佳，对还原糖、总糖、氨基酸态氮含量变化没有明显的影响，但提高了发酵速度，亚硝酸盐含量最高为1.44 mg/kg，发酵后期亚硝酸盐含量显著降低，为0.011 5 mg/kg，较其他发酵工艺具有明显的优势。

Effect of different fermentation processes on fermented cowpea quality

Using fresh cowpea (Vigna sinensis as) raw material to make fermented cowpea, the fermentation method such as natural wet fermentation, natural dry fermentation, pure-culture wet fermentation and pure-culture dry fermentation was adopted. The changes of fermented cowpea pH, total acid, reducing sugar, total sugar, amino acid nitrogen, nitrite content were tested in the process of fermentation, and the effect of four different fermentation methods on fermented cowpea quality was analyzed. Experimental results showed that pure-culture wet fermentation was the optimal for fermented cowpea quality; it had no obvious influence on reducing sugar, total sugar, amino acid nitrogen content of fermented cowpea in the fermentation process, but it accelerated the fermentation speed. The peak nitrite content was 1.44 mg/kg, and then it decreased to 0.011 5 mg/kg in late fermentation, so the pure-culture wet fermentation method had obvious advantages than other methods.