Food and Fermentation Industries >

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

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

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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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

Cite this article

JIANG Siqiang , LI Xiongbo , DENG Weiqin , YANG Mei , XIANG Chao , FAN Zhiyi , LI Heng , LI Jiezhi , CHEN Gong . Selection of broad bean cultivars suitable for Pixian Douban production[J]. Food and Fermentation Industries, 2022 , 48(10) : 106 -111 . DOI: 10.13995/j.cnki.11-1802/ts.029054

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