食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 106 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029054

研究报告

郫县豆瓣适用蚕豆品种的选择

  • 蒋四强 ,
  • 李雄波 ,
  • 邓维琴 ,
  • 杨梅 ,
  • 项超 ,
  • 范智义 ,
  • 李恒 ,
  • 李洁芝 ,
  • 陈功
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  • 1(四川省食品发酵工业研究设计院有限公司,四川 成都,611130)
    2(四川省农业科学院作物研究所,四川 成都,610066)
    3(四川东坡中国泡菜产业技术研究院,四川 眉山,620030)
    4(成都大学 食品与生物工程学院,四川 成都,610106)
第一作者:蒋四强(硕士)和李雄波(硕士,助理工程师)为共同第一作者(陈功教授级高级工程师为通信作者,E-mail:foodcg@163.com)

收稿日期: 2021-08-24

  修回日期: 2021-09-16

  网络出版日期: 2022-06-10

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0400505)

收起

Selection of broad bean cultivars suitable for Pixian Douban production

  • JIANG Siqiang ,
  • LI Xiongbo ,
  • DENG Weiqin ,
  • YANG Mei ,
  • XIANG Chao ,
  • FAN Zhiyi ,
  • LI Heng ,
  • LI Jiezhi ,
  • CHEN Gong
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  • 1(Sichuan Academy of Food and Fermentation Industries Co.Ltd., Chengdu 611130, China)
    2(Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    3(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620030, China)
    4(College of Food and Bioengineering, Chengdu University, Chengdu 610106, China)

Received date: 2021-08-24

  Revised date: 2021-09-16

  Online published: 2022-06-10

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摘要

为探究不同品种蚕豆制作豆瓣曲的适应性,筛选适宜加工郫县豆瓣的蚕豆品种。该文以6种不同品种蚕豆为研究对象,对不同品种蚕豆豆瓣曲的微生物、酶活性、有机酸以及游离氨基酸等指标进行对比评价,进一步通过对理化性质,包括pH、总酸、还原糖、氨基酸态氮进行差异分析,并结合主成分分析(principal component analysis,PCA)以及感官评价方法对不同品种豆瓣曲品质进行综合评价。结果表明,6个品种豆瓣曲品质存在显著差异(P＜0.05),通过PCA将6个品种豆瓣曲分为三类,结合感官评分显示,CH19、CH23和CDDB豆瓣曲品质优良;TCX和SCZG豆瓣曲品质中等;YD豆瓣曲品质较差。综上所述,该研究认为CH19、CH23和CDDB品种蚕豆具有更优秀的豆瓣酱制曲特性,适宜作为加工郫县豆瓣的蚕豆品种。

关键词： 蚕豆品种; 豆瓣曲; 品质分析; 综合评价

本文引用格式

蒋四强 , 李雄波 , 邓维琴 , 杨梅 , 项超 , 范智义 , 李恒 , 李洁芝 , 陈功 . 郫县豆瓣适用蚕豆品种的选择[J]. 食品与发酵工业, 2022 , 48(10) : 106 -111 . DOI: 10.13995/j.cnki.11-1802/ts.029054

Abstract

To explore the adaptability of different broad bean cultivars for making bean paste koji of Pixian Douban, broad bean cultivars suitable for processing Pixian Douban were selected. Six different broad bean cultivars were taken as the research object. Microbes, enzyme activities, profiles of organic acid and free amino acid were compared and evaluated. Differential analysis of physiochemical properties, including pH, total acid, reducing sugar and amino acid nitrogen, were further evaluated. And the quality of different cultivars of bean paste koji was comprehensively evaluated in combination with PCA and sensory evaluation methods. There were significant differences in the quality of 6 cultivars of bean paste koji (P<0.05). Bean paste koji made from six cultivars were divided into three categories by PCA. Combined with sensory scores, it was shown that bean paste koji made from CH19, CH23 and CDDB had good quality; qualities of bean paste koji made from TCX and SCZG was medium; and the quality of YD bean paste koji was poor. This study concluded that the CH19, CH23 and CDDB cultivars of broad bean had better bean paste koji making characteristics, and were suitable as broad bean cultivars for processing Pixian Douban.

Key words： broad bean cultivars; bean pastekoji; quality analysis; comprehensive evaluation

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